- GRAPEFRUIT: Add 1 Tbsp. to prepared fruit half.
- CEREAL: Pour 1 Tbsp. over un-sugared cereal.
- POUR OVER: Waffles, pancakes, french toast… Also try applesauce and then Pure Maple Syrup over them.
- ICE CREAM, CUSTARDS, PUDDINGS: Top them with Pure Maple Syrup and nuts.
- CARROTS, SWEET POTATO: After cooked, simmer them for a few minutes in 1/4 cup Pure Maple Syrup and 1/8 cup water.
- MAPLE HAM GLAZE: Combine 1/2 cup Pure Maple Syrup and 1/2 tsp. mustard. Baste ham frequently last 30 minutes.
- MAPLE MILK SHAKE: Add 2 Tbsp. Pure Maple Syrup to a glass of cold milk, and shake well. Add scoop of ice cream.
- MAPLE BUTTER: In small bowl, beat 1/2 cup softened unsalted butter and 2 Tbsp. Pure Maple Syrup until light and fluffy. Makes 2/3 cup.
- FOR GIFT: Christmas, hostess, birthdays, bonuses. Contact us for details.
Maple sugar should be made with table grade pure maple syrups (light, medium or dark). The coarseness of the finished sugar may vary depending on the grade of syrup that is used.
To make maple sugar, boil pure maple syrup until it reaches a temperature between 34 and 38 degrees above the boiling point of water. Remember that the boiling point of water varies depending on the barometric pressure and will have to be calculated prior to boiling your syrup. Watch the temperature carefully, as it can rise very quickly and then your syrup may burn. If you smell smoke, remove your syrup from heat. At this point, if the syrup hasn’t already begun to burn, it will if you leave it over the heat any longer. When the syrup reaches the desired temperature, remove it from heat and stir. Stir until the syrup begins to crystallize and doesn’t foam up any longer. At this point, you can pour the syrup onto a flat pan. Keep stirring it and moving it around the pan while it cools. You will have granules and lumps of maple sugar. To remove the lumps, roll the sugar with a rolling pin and sift it through a screen. If your syrup hardens before you get it out of your cooking pan, you can add water, reheat and try again.
Store your sugar in a cool, dry place.
Note: White Corn Syrup can be used in place of Glucose
Use equal parts maple syrup, glucose and cane sugar. Stir together and heat to 295°F (146°C). Allow mix to cool and pour into molds. If the mixture is poured hotter than 250°F, the syrup will boil out of the molds.
* Sticks should be inserted before pouring
* U.S. Grade A Medium Amber or U.S. Grade A Dark syrup’s work best
* Molds must be made from materials that will withstand high temperatures
* After the lollipops cool to room temperature they are easily removed from the molds
* Wrap immediately to avoid lollipops becoming sticky, especially when the humidity is high
3 Tbsp. all-purpose flour
1 2/3 cups sugar
1 cup mashed sweet potatoes
1/4 cup Anderson’s Pure Maple Syrup
1/4 tsp. ground nutmeg
1/2 cup salted butter
3/4 cup evaporated milk
1 (9 inch) unbaked pastry shell
In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell. Bake at 350°F for 55-60 minutes.
– Submitted by Douglas Scholl
2 avocados – cubed
2 mangos- cubed
1 large cucumber – seeded and cubed
5 plum tomatoes – or other tomatoes (drain well to remove excess liquid)
2-3 Tbsp. cilantro – to taste
2 1/2 Tbsp. soy
2 1/2 Tbsp. lime juice
2 1/2 Tbsp. oil
2 – 3 tsp. Anderson’s Pure Maple Syrup
Ginger – minced to taste
Combine the dressing ingredients. Cube the produce and toss with the dressing. Add the avocado last, as it is fragile. Gently combine. Serve immediately.
2 egg whites
1/2 cup Anderson’s Pure Maple Syrup
3/4 cup sugar
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
Combine all ingredients but vanilla in top of double boiler. Cook over boiling water, blending constantly with egg beater until mixture stands in peaks. Add vanilla and continue beating until thick enough to spread.
3 cups chilled whipping cream
1/2 cup Pure Maple Syrup
Beat cream and Pure Maple Syrup in a large bowl until stiff peaks form. Cut cake horizontally into 3 equal layers. Transfer 1 cake, cut side up, to platter. Spread 1 1/2 cups whipped cream mixture over the entire cake. Repeat layering with 1 cake layer and 1 1/2 cups whipped cream mixture. Top with remaining cake layer, cut side down. Spread remaining whipped cream over top and sides of cake. Sprinkle crystallized ginger atop the cake, around the edge. Garnish with orange peel strips. Cover with cake dome and chill at least 1 hour and up to 6 hours prior to serving.
Maple cream can be made with light to medium grade pure maple syrup. Good cream will not have any granules.
To make maple cream, boil pure maple syrup until it reaches a temperature between 22 and 24 degrees above the boiling point of water. Remove the syrup from heat and cool it rapidly in the pan in a sink full of ice water. Cool the syrup to 75°F (23.9°C). Do not move or stir the syrup while you are cooling it. This can cause your finished cream to become grainy. Once the syrup has cooled it will be slightly firm to the touch. At this point, stir the cream slowly until it loses its glossiness and becomes opaque. When your cream is the consistency of smooth paste, you can transfer it to food grade containers for storage and use.
Store your cream in the refrigerator. If the cream separates between uses, stir it until it returns to its original texture.
Maple candy can be made with light to medium grade pure maple syrup. Ideal candy will have a slight but consistent graininess throughout.
To make soft maple candy, boil pure maple syrup until it reaches a temperature between 32 and 34 degrees above the boiling point of water. Remove the syrup from heat and, without stirring, cool the syrup to less than 200°F (93.3°C) but not lower than 160°F (71.1°C). When it reaches the desired temperature, stir. As you stir, the syrup will get slightly thicker and lighter in color. Stirring does not take long, usually less than five minutes. Once the syrup becomes slightly creamy and opaque, pour it directly into candy molds.
Prior to boiling your syrup, prepare your candy molds. Most rubber candy molds come with instructions. Prepare them as the instructions suggest. Cool your candy for 10 to 30 minutes and then remove it carefully from the molds and store in a cool, dry place.