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.

• 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.

1. In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners’ sugar and process until completely combined and the mixture holds together when shaped into a ball.
2. Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
3. Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners’ sugar until coated.
4. Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

Bottom Chocolate Layer:

1. Gently melt the cocoa butter over low heat.
2. Measure out four tablespoons of melted cocoa butter and stir in maple syrup until combined.
3. Add the rest of the bottom layer ingredients and whisk until everything is combined.
4. Pour into a small glass dish of some type Pyrex baking dish that is lined with parchment paper.
5. Set in the freezer to harden while you make the top layer.

Top White Chocolate Layer:

1. Again, gently melt the cocoa butter.
2. Measure out two tablespoons of melted cocoa butter and pour into a small bowl.
3. Gently melt the coconut butter in the same way.
4. Measure out three tablespoons of coconut butter and mix the two butters along with the remaining ingredients until smooth.
5. Pour the mix over the top of the hardened chocolate layer.
6. Top with crushed candy canes. To avoid the candy canes sinking to the bottom of the white chocolate layer, let it set a bit in the freezer first.
7. Once confection has solidified, break apart and enjoy!

• Preheat oven to 425°. Place oven rack to the lowest shelf or next to lowest.
• In a small bowl whisk together maple syrup, salt, cinnamon, ginger, and cloves. Set aside.
• In a large bowl whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.
• Add in coconut milk and whisk until thoroughly combined.
• Pour pie mixture into prepared pie crust and carefully place in the oven.
• Bake the pie for 15 minutes at 425° then reduce oven temperature to 350 and continue baking for 50-55 minutes.
• Remove from oven and cool on a wire rack for at least 2 hours before cutting and serving.

1. Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. In a large bowl or stand mixer, beat 1/4 cup butter until it is creamy and light with no lumps.
3. Add 3/4 cup peanut butter and beat well until there are no lumps.
4. Add 1/2 cup oil and mix well, scraping the sides and bottom of the bowl with a spatula.
5. Add 3/4 cup packed brown sugar. Add 1 and 1/2 cups granulated sugar. Add 1 tablespoon vanilla extract and 2 eggs. Beat well, scraping the sides.
6. Add in 3 and 1/4 cups flour, but do not mix it in yet.
7. Use a 1/2 teaspoon to stir 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder into the flour. Add 3/4 teaspoon kosher salt to the flour and gently stir it into the flour. Then use the beaters or a spoon to mix the dry ingredients into the wet. The dough will be very dry.
8. Place cookie dough into a 1- and 1/2-inch ball, the place on prepared baking dish leaving 2 inches of space in between.
9. Smash each cookie to about 1/2-inch thickness, then put fork marks crisscross on the dough.
10. Bake the cookies at 350 degrees for 8-9 minutes.
11. Take the cookies out of the oven and let set on the pan for 5-10 minutes. Use a spatula to remove to a cooling rack. Let the cookies cool completely.
12. Continue baking the rest of the cookies and let them all cool.
13. When the cookies are cool, use a spoon to place a dollop of Fuller’s Sugarhouse pure maple cream on top of the cookie acting as a maple frosting.

• Preheat your waffle cone maker. You can also use a pizelle maker.
• Mix all ingredients into a bowl.
• Scoop batter into machine, 2 heaping tsp for a small cone/bowl and 1 1/2 Tbsp for a full -sized cone/bowl.
• Leave in the waffle cone maker for 40-50 seconds, then pull out and shape into a bowl or wrap around a cone.
• Set aside to cool, then repeat with the rest of the batter.

1. Preheat oven to 375 degrees. Lightly coat a 9×9 inch casserole dish with nonstick spray.
2. Cut peeled peaches into thick slices and place in a medium-sized bowl.
3. Stir in the maple syrup, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
4. Prepare the topping: In a medium saucepan, heat the butter and oil over medium heat, until the butter melts. Whisk in the brown sugar and granulated sugar until Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Stir until the ingredients are evenly moistened, then add in the almonds.
5. Transfer peach filling mixture into the prepared baking dish. Sprinkle the topping evenly over the fruit.
6. Place the crisp in the oven and bake for 20 minutes. Place aluminum foil over the top and continue to cook for 10-15 or until the topping is lightly golden and the filling is hot and bubbly.

1. Wash, remove stems, and cut strawberries in half.
2. Place strawberries in freezer safe container or bag and freeze for 4 hours.
3. Using a blender, blend together the frozen strawberries, Fuller’s Sugarhouse pure maple syrup, and lime juice. Add a little water as needed to create the right consistency.
4. Serve immediately or place in freezer for an additional 2 hours.