Maple fudge


  • 2 cups of pure maple syrup

  • 3 tablespoons of butter

  • 1 cup of 35 % cream

  • 1/2 cup of chopped nuts (optional)


  1. Heat the syrup and butter in a casserole and simmer gently for 5 minutes.

  2. Add cream and let cook until the candy thermometer shows a temperature of 118°C (245°F).

  3. Add nuts and remove from heat. Let sit for 5 minutes.

  4. Using an electric beater (or hand mixer) beat the mixture for 10 minutes at maximum speed.

  5. Pour into a buttered mold and let cool completely in the refrigerator before cutting into pieces.


Quick tip

Try pure Maine maple syrup on your favorite ice cream!

Maple butter blondies



  • 10 tablespoons butter, softened

  • 1 cup walnut pieces, divided

  • 2 cups all purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1-1/2 cups packed light brown sugar

  • 3 large eggs

  • 2 tablespoons vanilla extract

  • 6 oz. chocolate chips or chunks



  • 1/3 cup pure maple syrup

  • 6 tablespoons butter

  • 1/4 cup heavy cream

  • vanilla ice cream, for serving

  • 1/2 cup walnut sprinkles, for garnishing


  1. Preheat oven to 350 degrees. Spray a 9 X 13-inch baking pan with cooking spray. Set aside.

  2. Pulse 1/2 cup walnuts in a food processor until almost fine (do not over process). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.

  3. Beat the butter and brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the chocolate and the remaining 1/2 cup walnuts. Spread the batter in the prepared pan and bake until blondies are light brown around the edges and spring back when pressed, about 35 minutes (I had to leave mine in longer).

  4. Meanwhile, make the topping. Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes (mine never really thickened a whole lot). Add the cream and continue to cook until the mixture is the consistency of caramel (again, mine never really thickened until I removed it from the heat and it cooled slightly).

  5. Cut the blondies into bars and serve topped with a scoop of vanilla ice cream, chopped walnuts, and a healthy drizzle of the maple-butter sauce.


Maple bacon biscuit


  • 1 pound bacon, cut into 1/2-inch pieces

  • 3 1/2 cups flour

  • 2 tablespoons sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1/2 pound (2 sticks) butter, cut into 1/2 -inch cubes

  • 3/4 cup plus 2 tablespoons pure maple syrup, divided

  • 3/4 cup plus 2 tablespoons buttermilk

  • 1 egg yolk

  • 1 egg

  • 1 tablespoon heavy cream

  • Fleur de sel


  1. Cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate.

  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

  3. Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.

  4. On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.

  5. Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of fleur de sel.

  6. Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve while still warm. Makes 2 dozen biscuits.