It is early spring in the Northern White Mountains of New Hampshire and the sap is flowing like it does every year.

We are just above 90% of our projected crop and are averaging 4.2 lbs of syrup per tap. We are producing all grades of syrup and they are all available for sale.

We are so grateful for your orders, the maple trees cannot wait – as a thank you we have extended the FREE shipping*.

Thank you,

Patti and Dave

Free Shipping Extended

All online orders over $59 are eligible to receive free shipping! Don’t forget about the sweet comfort that maple syrup brings to our everyday lives. Not valid on bulk, wholesale, or equipment purchases.  SHOP NOW!

Announcing Our Maple Choice Awards Winners

Thank you to everyone who participated in our 2020 Fuller’s Maple Choice Awards. The votes have been tallied and we are pleased to announce the winners!

Recipe Winner
NH Maple Butter Tart – Sarah Moller

Randomly Selected Voter
Rebekah DeCourcey

In case you have no idea what we’re talking about – we ran the Fuller’s Maple Choice Awards throughout the month of March. We asked customers to submit recipes that include our products.

We then entered each recipe submission into a poll for the public vote on which recipes they would most likely try themselves. The top recipe with the most votes, and one voter, selected at random, were awarded a Fuller’s Maple Prize which includes a quart of Fuller’s Sugarhouse pure maple syrup, a 12 oz. shaker of pure maple sugar.

Maple Cinnamon Caramel Popcorn

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Maple Cinnamon Caramel Popcorn

This vegan recipe is naturally sweetened caramel popcorn made with maple syrup and almond butter!

  • Author: cookieandkate.com
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6 1x

Ingredients

Scale

Popped popcorn, yields about 6 cups
1/3 cup popcorn kernels
1 tablespoon coconut oil or extra-virgin olive oil

Cinnamon maple caramel corn
6 cups popped popcorn
3/4 cup sliced almonds or other nuts (optional)
1/2 cup real maple syrup
3 tablespoons almond butter or nut butter of choice (peanut butter and cashew butter work, too)
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon cinnamon, plus more for sprinkling

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

2. Toast the nuts: Once the oven has preheated, arrange the almonds (or other nuts) in a single layer on the parchment paper. Roast the nuts in the oven for 7 to 10 minutes, until fragrant. Keep an eye on them so they don’t burn. If you’re using whole nuts, chop the toasted nuts into small pieces on a cutting board.

3. Meanwhile, pop the popcorn: First, place a large mixing bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot
a little shimmy to distribute the kernels evenly.

4. Cook over medium heat, shaking the pot occasionally. Crack the lid slightly so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn your bowl, taking care not to pour in any unpopped kernels at the
bottom of the pot. If necessary, pick out any unpopped kernels that made it into the bowl with a spoon.

5. To make the caramel sauce: In a small, heavy bottomed pot, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and
continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow. Remove the pot from heat.

6. Add the nut butter, vanilla extract, salt and cinnamon to the pot of maple syrup. Whisk until well blended. Add the nuts to the popcorn, then drizzle the maple mixture over the popcorn and nuts. Toss with a rubber spatula or big spoon until well mixed. Pour the popcorn onto the parchment-covered baking sheet and arrange it in a single layer.

7. Bake the popcorn for 6 minutes, then rotate the pan and cook for another 2 minutes. Remove from oven and sprinkle with additional cinnamon and salt, to taste. The popcorn will continue to crisp up as it cools. Once it’s cool, break the popcorn into pieces (or leave them in chunks!) and serve.

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Maple Rosemary Grilled Chicken

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Maple Rosemary Grilled Chicken

Sweet and savory with just so much flavor with the simplest marinade!

Prep time: 45 minutes  Cook time: Approximately 10 minutes

  • Author: damndelicious.com

Ingredients

• 1/2 cup maple syrup
• 1/4 cup reduced sodium soy sauce
• 3 tablespoons olive oil, divided
• 1 shallot, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon
• 3 cloves garlic, minced
• Kosher salt and fresh ground black pepper, to taste
• 6 boneless, skinless chicken breasts
• 2 fresh rosemary sprigs

Instructions

1. In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon
juice, Dijon and garlic; season with salt and pepper, to taste.

2. In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30
minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade,
discarding the marinade.

3. Preheat grill to medium high heat.

4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add
chicken to grill, and cook, turning occasionally, until chicken is completely cooked through,
reaching an internal temperature of 165 degrees F, about 10 minutes.

5. Serve immediately, garnished with rosemary, if desired.

Nutrition

  • Serving Size: 6

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Crunchy Broccoli Salad with Maple Mustard Dressing

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Crunchy Broccoli Salad with Maple Mustard Dressing

A quick and easy side salad.

Prep time: 15 Minutes

  • Author: shelikesfood.com

Ingredients

Scale
4 cups chopped broccoli,chopped small
1 (15 oz) can garbanzo beans, drained and rinsed (or 1 1/2 cups)
Heaping 1/2 cup dried cranberries, or more if you like
1/2 cup roasted sunflower seeds (or sliced almonds)
1/3 cup diced red onion
Salt, to taste
Maple Mustard Dressing:
1/3 cup olive oil
1 tablespoon pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
Salt and pepper, to taste

Instructions

Add all salad ingredients to a large bowl and mix until combined.
Place all dressing ingredients into a small jar or bowl and whisk until combined.  Pour over salad and mix again until well combined.  Salt to taste, if desired.  Salad can be served immediately or refrigerated for up to 4 days.

Nutrition

  • Serving Size: 6

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Maple Walnut Stuffed Baked Apples

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Maple Walnut Stuffed Baked Apples

  • Author: Aube Giroux of Kitchen Vignettes

Ingredients

Scale

4 large crisp and firm cooking apples

1/2 cup chopped walnuts

1/4 tsp cinnamon

1/4 tsp nutmeg

1/2 cup maple syrup

1 Tbsp butter

1/2 cup apple juice or cider

Instructions

Preheat the oven to 375 degrees. Wash, dry, and core the apples, leaving the bottom intact to hold in the maple syrup. You should have a hollow space in the apple roughly 1 inch across and 1 1/2 inch deep, more or less. Score the sides of the apples with small incisions in the skin. This will help the apple keep its shape in the baking. Save the apple tops if you wish.

In a small bowl, mix the apple juice and 2 Tbsp of the maple syrup. Place aside.

Toast the walnuts for about 5 minutes in a pan over medium heat, stirring often to ensure they don’t burn. Remove from heat and cool.

In a medium bowl, mix the remaining maple syrup, chopped walnuts, and spices. Place 1/4 Tbsp butter at the bottom of the hollow in each apple. Top with walnuts and maple syrup mixture until it reaches the top of each apple. Place the apples in a small lidded oven-proof baking pan or Dutch Oven. Pour the apple juice and syrup mixture around the apples, to pool at the bottom of the pan. If you saved the apple tops, place these next to the apples, in the juice mixture. Put a lid on the pan and bake in a 375 degrees oven for about 30 to 40 minutes or until the apples are completely tender. Be sure not to over-bake them or they may lose their shape and fall apart.

Notes

Yield: 4 servings

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Maple Pumpkin Bread

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Maple Pumpkin Bread

  • Author: Spoonful of Flavor

Ingredients

For the bread
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1 cup sugar
• 6 tablespoons unsalted butter, room temperature
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup 100% pure pumpkin (about half of one 15 oz. can)

For the Maple Glaze:
• 1 tablespoon unsalted butter
• 2 tablespoons pure maple syrup
• 6 tablespoons powdered sugar
• Pinch of kosher salt or sea salt

Instructions

  1. Preheat oven to 325° F. Grease one 9” x 5” loaf pan and dust with flour.
  2. In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.
  3. In large bowl of an electric mixer (or using a hand mixer), beat butter and sugar until just blended, about 30 seconds. Add egg and vanilla and beat well. Continue beating until very light and fluffy, about 3 minutes. Add pumpkin and mix until combined. The batter might look curdled at this point—that’s okay.
  4. With the mixer on low, beat in flour mixture until incorporated. Optional: Add pecans.
  5. Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let pumpkin bread cool in pan about 10 minutes before removing it onto a wire rack. Let cool to room temperature.
  6. To make the glaze, melt butter in a saucepan along with syrup. Add salt and sugar and whisk until smooth. While warm, spoon glaze over pumpkin bread (the glaze will harden as it cools).

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Slow-Cooked Maple Cider Brisket

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Slow-Cooked Maple Cider Brisket

Servings: serves 6

  • Author: The View from Great Island

Ingredients

Scale

4 to 5 pound beef brisket
2 cloves garlic, cut into thin slivers
1/2 pound maple-smoked bacon, cooked and crumbled, optional 3 tbsp bacon drippings or grapeseed oil
2 onions, halved and thinly sliced
3 cloves garlic, very finely chopped
1 tbsp kosher salt
1 tsp dried oregano
3/4 tsp freshly ground black pepper
1/4 tsp ground cayenne
2 tbsp tomato paste
1 cup strong brewed coffee
3/4 cup apple cider vinegar
3/4 cup maple syrup
1/2 cup chicken broth
1 tbsp Dijon mustard

Instructions

1. Preheat the oven to 350° F.
2. Using a paring knife, cut small slits all over the brisket, inserting a sliver of garlic into each slit as you cut it. Place the brisket into a large Dutch oven or roasting pan fitted with a lid.
3. In a large sauté pan or saucepan, heat the bacon drippings over medium heat. Add the onions and cook, stirring occasionally until golden, about 6 to 7 minutes. Add the garlic, salt, oregano, pepper, and cayenne and stir for 1 minute. Add the tomato paste and cook, stirring continuously, for 1 minute. Stir in the coffee, vinegar, maple syrup, broth and mustard. Bring the ingredients to a boil.
4. Pour the contents of the sauté pan over the brisket in the Dutch oven. Cover the pan with the lid and place it into the oven. Bake for 30 minutes. Decrease the heat to 300° F and bake, basting the meat with the pan sauce once or twice, until the brisket is fork tender, about 3 hours. Allow the meat to rest for about 15 minutes. Slice the meat across the grain using an electric knife or sharp carving knife. Place the sliced meat into a large ovenproof serving container with lid. Remove the fat from the surface of the sauce. Pour the sauce over and around the meat. Cover the container with the lid.
5. Place the container with the brisket back into the oven for 30 minutes. Garnish with the crumbled bacon (if using). Serve immediately.

Notes

Recipe from The View from Great Island, www.theviewfromgreatisland.com.

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Maple Apple Chips

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Maple Apple Chips

The perfect back to school snack!

Ingredients

Scale

34 medium Apples
(Fuji, Pink Lady, Cortland or Gala work well)
1/4 cup Maple Syrup
1 tsp. fresh ground Cinnamon

Instructions

Preheat oven to 200 degrees.

Mix together maple syrup and cinnamon in a small bowl. Rinse and core the apples, using an apple corer. Then slice a quarter off the top and bottom of the apple. Slice the remaining apple using a mandolin set to 1/8″ thickness. Spread apple slices evenly across two baking sheets. Use parchment paper for easier clean-up. Using a pastry brush, coat apple slices with maple syrup.

Bake for approximately 1 1/2 – 2 hours, rotating twice. Baking times will vary depending on apples and how thick you sliced them. Maple Apple Chips will crisp up slightly once cool.

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Maple Apple Pie Bars

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Maple Apple Pie Bars

  • Author: fs-admin

Ingredients

• 1 cup flour
• ½ cup rolled oats
• ⅓ cup brown sugar
• 3 tablespoons maple sugar
• 1 teaspoon ground cinnamon, divided
• 7 tablespoons butter
• 2 tablespoons cold water
• 4 apples, chopped
• 1 teaspoon pure lemon juice
• 1 teaspoon maple extract
• 1 teaspoon cornstarch
• ¼ teaspoon ground nutmeg
• ½ cup walnuts, finely chopped

Instructions

1. Preheat the oven to 350 degrees F. Grease 8×8″ baking dish.
2. Whisk together,  flour, rolled oats, brown sugar, ½ teaspoon ground cinnamon in a large bowl.
3.  Add butter, one tablespoon at a time and cut the butter into the dough using a pastry blender/dough cutter until crumbly. (You can also use a food processor instead of a pastry blender.)
4. Add in the water and stir until the dough comes together.
5. Remove ¾ cup of the dough and set aside.
6. Press the rest of the dough into the prepared pan.
7. In a medium sauce pan combine chopped apples, ½ teaspoon cinnamon, lemon juice, maple extract, cornstarch, nutmeg and maple sugar. Cook over a medium heat until apples are soft and mixture has come together, about 10 minutes. Let cool slightly then pour on the prepared crust.
8. Mix remaining dough with chopped walnuts and sprinkle on top.
9. Bake for 35-40 minutes until golden brown. Let the bars cool completely to allow the filling to set.
10. Slice into 12 bars and serve.

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Maple Balsamic Veggies

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Maple Balsamic Veggies

Ingredients

Scale

1 pound zucchini, sliced
1 pound bell peppers
1 large onion, cut into thick rounds
Ingredients for our Maple Balsamic Vinaigrette recipe, which features Fuller’s Sugarhouse pure maple syrup

Instructions

For this recipe, begin by making our Maple Balsamic Vinaigrette recipe. Once made, set aside.
Preheat grill on low heat and spray with cooking spray.
Place all vegetables in a single layer on the grill. Keep grill covered while vegetables cook. This should take about 12 minutes. Flip halfway through.
Transfer vegetables to a large bowl and pour Maple Balsamic Vinaigrette over the top of the vegetables. Stir to coat all veggies evenly before serving.

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