Chicken Wing Sauce


2 cups of Anderson’s Maple Syrup
16 oz. bottle of your favorite hot sauce
1/2 cup minced garlic< 1 stick salted butter 1/4 cup brown sugar


Goes great over boneless skinless chicken breasts as well!

Other Uses for Maple Syrup

  • 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 Skimmer


2 tsp. instant coffee powder
1 3/4 cups water
1 can (14.5 oz.) evaporated skim milk
2 Tbsp. sugar
1/2 tsp. Anderson’s Pure Maple Syrup


Dissolve all ingredients together. Stir, serve over coffee ice cubes. Serves 5.

Coffee Ice Cubes: Stir together 1 tsp. instant coffee powder for each 1 cup water. Freeze in ice cube trays.

Indian-Style Lemonade


8 cups water
1/2 cup fresh lime juice
2/3 cup fresh lemon juice
1 1/3 cups Anderson’s Pure Maple Syrup
1/2 Tbsp. freshly grated ginger
1/8 tsp. cayenne (optional)


Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.

Maple Sugar


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.

Maple Lollipops


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

Sweet Potatoe Pie


3 Tbsp. all-purpose flour
1 2/3 cups sugar
1 cup mashed sweet potatoes
2 eggs
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

Avocado, Mango, Lime Salad with Soy Lime Dressing


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

Tangy Dressing:
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.