top of page

Maple Kiss

Maple Fudge

  • 1 cup packed light brown sugar

  • ½ cup sugar

  • ½ cup evaporated milk

  • ¼ cup light corn syrup

  • 1 Tbsp butter

  • 1 tsp maple syrup

  • 1 ½ cup chopped walnuts

Directions: In 2-quart saucepan over very low heat, heat sugars, undiluted milk, and corn syrup to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring constantly, until temperature reaches 235° or until a small amount of mixture dropped into very cold water forms a soft ball. (This takes about 30 min.) Remove candy mixture from heat. With spoon, beat butter, maple syrup, and nuts into mixture. Quickly drop mixture by teaspoonfuls onto waxed paper; cool on wire racks.

complements Cornell Maple Program

Easy Maple Frosting

  • 1 3/4 cups maple syrup

  • 1/2 cup brown sugar

  • 3 egg whites

Directions: Combine maple syrup and brown sugar in 1 quart saucepan. Cook until it spins a thread. Beat egg whites until stiff, but not dry. Drizzle cooked syrup into egg whites, beating all the while and until it loses its gloss. Sometimes just letting it sit for a few minutes and beating again will do the trick to make it lose its gloss, otherwise it will be very “sticky”.

complements Cornell Maple Program

Blackberry Cupcakes

  • 1 cup maple syrup

  • 2 cups sugar

  • 7/8 cup heavy cream

  • 1/8 cup milk

Directions: Cook all ingredients together to the soft ball stage. Let cool to lukewarm. Stir well and pour into a buttered dish to harden.

complements Cornell Maple Program

Sincerely

Blueberry Maple Mousse

  • 6 egg yolks

  • 1 pint heavy cream

  • ¾ cup maple syrup,

  • heated 1 pint blueberries

Directions: Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool. Beat cream until it forms stiff peaks and folds into the yolk mixture. Fold in half of the berries. Pour into 1½ qt. mold. Freeze overnight. Before serving, garnish with remainder of berries. 

complements Cornell Maple Program

Maple Cheese Cake

  • 1 cup maple sugar

  • 1 block cream cheese

  • 1 tub whip cream

  • 1 premade 9" graham cracker pie crust

Directions: Mix Maple Syrup, Cream Cheese and Whip Cream thoroughly, place in graham cracker pie crust, refrigerate overnight. 

complements Cornell Maple Program

  • Substitute Maple Sugar for granular or brown sugar in any recipe (1 to 1 ratio)

For your supply of Minehart Gap Maple Syrup

bottom of page