Desserts

Boil 1 cup of maple syrup to 230°F.

Pour in ribbon fashion over clean packed snow or crushed ice.

Syrup will harden to taffy-like consistency on the snow and may be eaten with a fork or rolled on a popsicle stick.

Yield:  About 25 – 1½” squares
Pans:  1½ quart saucepan and cake pan 8″ x 8″ x 2″

Ingredients

• 2 cups maple syrup
• 1 tablespoon light corn syrup
• ¾ cup thin cream
• 1 teaspoon vanilla
• ¾ cup coarsely chopped walnut or butternut meats

Instructions

1. Combine the maple syrup, corn syrup, and cream in the saucepan.  Place the saucepan over moderate heat, stir constantly until the mixture begins to boil.
2. Continue cooking the mixture without stirring to 234°F or until a small amount of syrup forms a soft ball in cold water.
3. Remove the pan from the heat and let the mixture stand without stirring until it cools to lukewarm (120° to 100°F).  Then beat the mixture until it thickens and begins to lose its gloss.
4. Add the vanilla and nuts and pour the mixture at once into a buttered pan.
5. When it is cool, cut into squares.

Recipe from Foodland Ontario

PREPARATION TIME:  15 minutes

COOKING TIME:  20 – 25 minutes

SERVES:  6

Ingredients

• 1/3 cup (75 ml) butter, softened
• 1/4 cup (50 ml) each packed dark brown sugar and Ontario Maple Syrup
• 2 eggs
• 1 tsp (5 ml) maple extract
• 1 cup (250 ml) grated peeled apples (1 or 2)
• 1 cup (250 ml) all purpose flour
• 1 tsp (5 ml) baking powder
• 1/2 tsp (2 ml) baking soda
• 1/4 tsp (1 ml) each salt and ground nutmeg

Maple Toffee Sauce:

• 3/4 cup (175 mL) packed dark brown sugar
• 4 tsp (20 mL) cornstarch
• 1 cup (250 mL) Ontario Milk
• 2 tbsp (25 mL) butter
• 1 tsp (5 mL) maple extract

Instructions

1. Butter six 3/4 cup (175 ml) ramekins:  set aside
2. In a large bowl, beat together butter, sugar and maple syrup until smooth.  Beat in eggs, one at a time.  Stir in maple extract and apple.
3. In a separate bowl, combine flour, baking powder, baking soda, salt and nutmeg.  Stir into apple mixture until combined.
4. Divide batter between ramekins.  Place ramekins in 13″ x 9″ (3 L) baking dish.  Pour hot water halfway up the sides of the ramekins.
5. Bake in 350°F (180°C) oven for 20 to 25 minutes or until toothpick inserted in centre comes out clean.
6. Remove to wire rack to cool.

Maple Toffee Sauce:

1. In 4-cup (1 L) glass measure, whisk sugar with cornstarch; whisk in milk until smooth.
2. Microwave, uncovered, on High for 2 to 3 minutes or until boiling and thickened, whisking twice during cooking.
3. Stir in butter until melted, then maple extract. Serve with puddings.

Tip: Pudding can be refrigerated for up to 2 days.

Nutritional information

• Protein: 6 grams
• Fat: 16 grams
• Carbohydrate: 69 grams
• Fibre: 1 gram
• Calories: 440

SERVES: 4

Ingredients

• 125 ml (4 fl oz) Long’s Maple Syrup
• 500 ml (1 pt) Single cream
• 10 ml (2 tsp) corn flour
• Firm fruits and berries cut into small pieces

Instructions

1. Gently heat Long’s Maple Syrup in a pan for 5 minutes.
2. In a bowl, mix the corn flour with 10 ml (2 tsp) of cream.
3. Bring the remaining cream to the boil and add the Maple Syrup.
4. Blend the corn flour into the syrup mixture.
5. Heat gently, stirring continuously until thickened.
6. Serve the fondue in a small pan over a spirit lamp.

As a delicious alternative use crème fraîche in place of single cream.

Ingredients

• 6 egg yolks
• ½ cup Long’s Maple Syrup
• 1 can (14 oz/398 ml) peach halves, drained

Instructions

1. In top of double boiler, away from heat, beat egg yolks until thick and light coloured.
2. Gradually beat in maple syrup
3. Place over hot water and cook, beating constantly until fluffy and thickened, 5 to 7 minutes.
4. Serve over peach halves.

Makes 6 servings.

Ingredients

• ¼ cup butter, melted
• 2 TBSP Long’s Maple Syrup
• 1¼ cups graham wafer crumbs
• 375 g cream cheese, softened
• ¾ cup Long’s Maple Syrup
• 3 eggs
• 2 TBSP all-purpose flour
• 1 TBSP Long’s Maple Syrup

Instructions

1. Combine melted butter and 2 TBSP (25ml) maple syrup.  Stir in graham crumbs.
2. Press firmly into bottom of 9″ springform pan.
3. Bake at 350°F (180°C) for 5 minutes.
4. Beat cheese until creamy; gradually beat in ¾ cup (175 ml) maple syrup
5. Blend in eggs and flour.  Pour into pan.
6. Bake at 350°F (180°C) for about 35 minutes or until set.
7. Cool, then chill.
8. Glaze cheesecake with remaining maple syrup.

Makes about 12 servings.

Ingredients

• 1 ½ cups (375 ml) sugar
• ½ cup (125 ml) shortening
• 2 eggs
• ⅓ cup (75 ml) pure maple syrup
• 1 ¾ cups (425 ml) all purpose flour
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) salt
• 2 cups (500 ml) quick cooking or regular oats
• 1 cup (250 ml) raisins
• ½ cup (125 ml) chopped nuts

Instructions

Ingredients

• ⅓ cup butter
• 1 cup Long’s Maple Syrup
• 2 cups quick-cooking rolled oats
• ¼ cup wheat germ
• ¼ cup chopped walnuts
• 1 egg

Instructions

1. In a medium saucepan, bring butter and syrup to a boil over medium heat, stirring constantly.
2. Continue cooking for 3 minutes.
3. Remove from heat and add remaining ingredients; mix well
4. Spread evenly in greased 9″ square pan.
5. Bake at 375°F (190°C) for 15 to 20 minutes, or until lightly browned.
6. Cool and cut into squares.

Makes about 2 dozen

Originally posted by Christin Mahrlig

Maple Mustard Dressing is creamy and both sweet and tangy. It’s wonderful on any kind of salad.

Ingredients

• 1 TBSP minced onion
• 1 TBSP Dijon mustard
• ¼ cup Long’s Maple Syrup
• ¼ cup apple cider vinegar
• ¼ cup mayonnaise
• 1 teaspoon brown sugar
• pinch of salt
• ¼ teaspoon black pepper
• ¾ cup vegetable oil

Instructions

1. Place all ingredients except oil in a blender.  Blend until mixed well.
2. Add ⅓ of oil and blend to mix.
3. Add remaining oil and blend again.