Maple Espresso Martini

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Maple Espresso Martini

  • Author: fs-admin

Ingredients

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Instructions

  • Shake all ingredients with ice and strain into a chilled martini glass.

 

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Maple Blueberry Jam

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Maple Blueberry Jam

Spread this delicious and simple jam on a muffin or toast for breakfast!

  • Author: Lisa from A Day in the Kitchen

Ingredients

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  • 4 cups blueberries
  • 1/3 cup Fuller’s Sugarhouse pure maple syrup
  • Juice from one lemon

Instructions

  • Wash and drain blueberries.
  • Add blueberries, maple syrup, and lemon juice to a medium pot and bring to a boil over medium heat.
  • Using a potato masher or spatula, roughly mash the blueberries.
  • Reduce to simmer and cook for approximately 30 minutes or until mixture reaches 210 degrees F.
  • Transfer jam to jar and let cool completely to room temperature before securing lid.
  • Keep in the refrigerator or freeze.
  • Jam in the refrigerator will last 2-3 months.

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Maple Bourbon Bacon Jam

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Maple Bourbon Bacon Jam

Add this savory and sweet jam to your next cheese board, grilled cheese or burger!

  • Author: Ann Accetta-Scott
  • Yield: 6 Pints 1x

Ingredients

Scale
  • 2 pounds of bacon end bits no larger than 1 inch pieces
  • 4 cups of onions sliced into 1/4 slices
  • 10 garlic cloves peeled and chopped
  • 2 teaspoons of chili powder
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground mustard
  • 1/2 cup Fuller’s Sugarhouse pure maple syrup
  • 1 cup bourbon
  • 2/3 cup sherry vinegar
  • 1cup packed brown sugar

Instructions

  • Over medium heat, place the bacon ends into the skillet, stir frequently until browned. Remove the bacon ends from the pan and strain any remaining fat from the skillet.
  • Add the garlic and onion to the skillet, stir regularly for 2 minutes to allow the onions to soften slightly.
  • Add the chili powder, ginger, and mustard powder, continue to stir for 1 minute.
  • Increase the heat to high, add the bourbon and maple syrup. Bring the mixture to a boil.
  • Next, add the vinegar and brown sugar, return to a boil. Return the bacon ends to the skillet, mix all the ingredients together until the bacon has been fully coated with the bourbon mixture. Remove from heat.
  • Using a jar funnel, fill jars leaving a 1/2-inch headspace. Add lids, place rings on finger tight, add jars to the canner. Place an additional canning rack onto the first layer of jars and continue to fill the pressure canner with jars.
  • To serve bacon jam, empty the desired quantity and reheat until warm. Lather the contents onto whatever you wish. Sandwiches, eggs, burgers, etc.

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Maple Overnight Oats

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Maple Overnight Oats

Healthy and delicious. The perfect breakfast for mornings that you’re on the go.

  • Author: fs-admin
  • Yield: 1 1x

Ingredients

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  • 1 cup old fashioned oats
  • 1 cup milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 tablespoon dark brown sugar
  • 1 tablespoon Fuller’s Sugarhouse pure maple syrup
  • (Optional: 1/2 tablespoon chia seeds)

Instructions

  • Add all ingredients to a mason jar or container and stir.
  • Refrigerate at least 2 hours or overnight. (Can keep in fridge for up to about 3 days.)
  • Optional: top with any additional in-season fruit or extra drizzle of syrup.

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Salted Maple Caramel Sauce

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Salted Maple Caramel Sauce

The perfect topping for ice cream, or even in an iced coffee for a little added sweetness!

  • Author: Sue Moran

Ingredients

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Instructions

  • Pour maple syrup into a medium saucepan with a heavy bottom. Fit the pan with a clip-on candy thermometer. Use a pan tall enough to allow the maple syrup to foam up as it boils.
  • Boil syrup until it reaches 225-230 degrees F.
  • Remove syrup from heat and add the butter, stirring until it melts.
  • Add the cream and salt and mix in gently. Note: the mixture will be very hot. Do not stir too much, just enough to blend the butter and cream. Too much stirring can cause the mixture to crystallize.
  • Pour into a heat safe jar and let cool before refrigerating. It will thicken as it cools and will thicken further in the refrigerator.

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Iced Maple Latte

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Iced Maple Latte

A delicious morning pick-me-up!

  • Author: fs-admin
  • Yield: 2 1x

Ingredients

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Instructions

  • In a jar with a lid, pour milk and shake vigorously back and forth for a minute, until foamy. Take off the lid and microwave for 15 seconds.
  • Fill two large glasses with ice. Pour coffee evenly between the glasses.
  • Drizzle in maple syrup between two cups. Add more if desired.
  • Using a spoon, hold back the foam and pour a little milk into each glass. Then, take spoonfuls of the foam to add on top of the latte.
  • Stir to combine and then enjoy!

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Maple Energy Balls

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Maple Energy Balls

A healthy and delicious treat for breakfast or a mid-day pick-me-up!

Ingredients

Scale
  • 1 1/4 cups rolled oats
  • 2 tablespoons “power mix-ins” chia seeds, flaxseeds, hemp seeds, or additional rolled oats
  • 1/2 cup nut butter of choice
  • 1/3 cup Fuller’s Sugarhouse pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup mix-ins see below for flavor options

Mix-in Options:

  • CLASSIC CHOCOLATE CHIP: Any nut butter honey, 1/2 cup chocolate chips
  • TRAIL MIX: Peanut butter honey, 3 tablespoons chocolate chips, 3 tablespoons chopped peanuts, 2 tablespoons raisins
  • ALMOND JOY: Replace 1/2 cup of the oatmeal with 1/2 cup unsweetened coconut flakes almond butter, any sweetener, 1/4 cup chocolate chips, 1/4 cup chopped almonds
  • OATMEAL RAISIN COOKIE: Almond butter or cashew butter, maple syrup, 1/2 cup raisins, ADD 1/4 teaspoon cinnamon

Instructions

  • Place all ingredients in a large mixing bowl: oats, power mix-ins, nut butter, sweetener, vanilla extract, salt, mix-ins, and any other spices you’d like to add. Stir to combine. If the mixture seems wet, add a bit more oats. If it’s too dry, add a bit more nut butter.
  • Place the bowl in the refrigerator for 30 minutes to set.
  • Once chilled, roll dough into small balls, approximately 1 inch in diameter.
  • Store energy balls in an airtight container. They will stay in refrigerator for up to 2 weeks.

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Maple Lollipops

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Maple Lollipops

  • Author: fs-admin
  • Yield: 20 1x

Ingredients

Scale
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup Fuller’s Sugarhouse maple syrup
  • 20 lollipop sticks

Instructions

  1. In a thick-bottomed saucepan, bring butter and maple syrup to a boil. Boil until candy thermometer shows 295 °F, then remove from heat.
  2. Lay a large sheet of parchment paper on a table or countertop, then pour little circles of syrup.
  3. Quickly place a lollipop stick in the center of each circle, then leave to harden.

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Pure Maple Fudge

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Ingredients

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Instructions

  • Grease the bottom and sides of a loaf pan with butter, then line the pan with parchment paper, leaving a bit of an overhang on both the long sides.
  • In a 4-quart saucepan, bring the maple syrup to a boil over medium heat; simmer for 5 minutes, making sure to keep a very close eye on things as the syrup will rise quite a lot as it boils.
  • After 5 minutes, pour in the heavy cream; without stirring bring the mixture back to the boil (careful, it will rise again) and then let it simmer until it reaches 236°F on a candy thermometer, which should take about 20 minutes.
  • As soon as the mixture reaches 236°F, remove the pan from the heat source. Add the butter to the pot but do not stir it in. Let the mixture cool for 5-8 minutes.
  • Beat with an electric mixer on medium speed for about 5 minutes, until the sugar mixture gets thicker, lighter, loses its sheen and starts to show signs of crystallization.
  • Promptly transfer the fudge to the prepared pan; spread all the way to the edge and transfer to the fridge until completely set, about 2 to 3 hours.
  • Lift the fudge from the pan and cut into squares with a sharp knife.
  • Keep in a cool dry place in an airtight container for up to a few weeks.

Notes

Yields: Up to 36 squares

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Maple Bacon Sweet Potato Soup

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Maple Bacon Sweet Potato Soup

  • Author: Adapted from Tasty

Ingredients

Scale
  • 3 strips bacon
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup, plus more for brushing onto bacon
  • 1 tablespoon butter
  • ½ yellow onion, diced
  • 2 lb sweet potato, peeled and cut into cubes
  • ¼ tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
  • 23 cup chicken broth
  • salt, to taste
  • pepper, to taste
  • Garnish with heavy cream, croutons, sunflower seeds or cinnamon if desired.

Instructions

  • Lay 3 slices of bacon on a pan.
  • Bake for 20 minutes at 400°F, flip once halfway through.
  • Dab off any extra oil and brush maple syrup on both sides of the bacon.
  • Bake for an additional 3-5 minutes (until the bacon is crispy).
  • Cut up the bacon into small pieces and set aside for garnishing the soup later.
  • Melt butter, then add in the onion. Stir and cook on medium heat until fragrant.
  • Add in the sweet potatoes, chicken broth, and spices. Cover and bring to a boil.
  • Let simmer for 15-20 minutes until the potatoes have softened. Add 2 tbsp of maple syrup and stir.
  • Then blend with an immersion blender or transfer to a blender and blend in batches until smooth and well-combined.
  • Serve in a bowl and top with the bacon bits. Add additional garnish, such as heavy cream, croutons, sunflower seeds or cinnamon, if desired.

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