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Vermont Traditions
& Maple Recipes

Making Sugar On Snow with Vermont Maple SyrupSugar On Snow – a Vermont Tradition

During maple season, Sugar on Snow parties are held throughout Vermont. And at the end of the first day's boil, it's not unusual to celebrate with sugar on snow.

Sugar On Snow Recipe

Boil maple syrup (Pure Bushee Maple Syrup) to about 20o above the boiling point of water (234o on a candy thermometer). Cool slightly and test by spooning a tablespoon of syrup over the snow. If the syrup sits on top of the snow and clings to a fork like taffy, it's ready. Drizzle it over finely crushed ice (snow) packed in bowls to quickly cool it to chewy strands of pure maple delight. Sugar On Snow is traditionally served with sour pickles and plain doughnuts.

Pure Vermont Maple Syrup is nature's healthful sweetener. It contains minerals and vitamins and is a natural source of energy. Not only is it served on pancakes, waffles and French toast, but it's also served over ice cream, in desserts, over grapefruit, hot cereal, granola, and plain yogurt, in stir-fry and sweet and sour dishes, in coffee, tea or milk, over vegetables and in sauces for meat entrees.

Here's a few of our favorite recipes. If you would like to share your maple recipes with our visitors, please e-mail them to recipes@vermontmaplesweets.com.

Vermont Creme BruleeMaple Creme Brulee

Preheat oven to 300o
  2 tsp pure vanilla extract
  4 cups heavy cream
  2 eggs
  8 egg yolks
  1 cup Vermont maple syrup (preferably Grade B)

Heat the cream and vanilla until hot, stirring occasionally. Do not boil. Combine the eggs and maple syrup. Slowly pour the hot cream mix into the egg mix, stirring constantly.

Pour the cream brulee mix into four ounce ramkins. Put ramkins into baking dish. Add water to baking dish allowing water to cover half way up the ramekins.

Cover baking dish with foil and place in preheated 300o oven for 50 minutes. When finished, remove ramekins from baking pan and chill at least six hours.

At time of serving: Evenly spread 1/2 tsp of raw sugar over the custard. With torch, brown the top of the custard until hard and well-browned. Serve immediately.

Serves 8 for dessert.

Maple Syrup CornbreadMaple Syrup Cornbread

Preheat oven to 400o.

  1/8 cup corn meal
1 1/8 cup whole wheat or white flour (or combine both)
  3 teaspoons baking powder
  1/2 teaspoon salt

  1 egg (beaten)
  1/2 cup maple syrup
  3/4 cup milk
  3 tablespoons melted shortening or oil

Stir until well belnded. Do NOT beat.
Pour into well greased 8 x 8 pan and bake at 400o for 20 minutes.

Recipe doubles easily .,. bake in 9 x 13 pan.

This recipe is from the Bushee Family Maple Farm kitchen.





Maple Roasted PorkFruited Maple Pork

3-4 lbs pork roast
3-4 cloves minced garlic
Salt and pepper to taste
Oil for browning pork (as little as possible)
Approximately 2 cups cranberry and/or apple juice, or combination
2 sweet-tart apples, cored and sliced
2 sweet onions, sliced
1/2-3/4 cup Dark Amber or Grade B Maple Syrup

Saute pork in heavy oven-able pan with garlic, salt and pepper. Let the meat become well browned.

Add fruit juices, scraping the pan to release browned bits. Simmer 5-7 minutes, til any stuck-on bits have been incorporated.

Add onions and apples. Taste broth, add more garlic, salt, pepper, if needed.

Simmer or bake (325°) til meat is tender and reaches internal temp of 165-17025o, approximately 1 1/2 to 2 hours.

Note: During the last 1/2 hour, add Maple. During first part of baking or simmering pan should be covered, but uncover after adding Maple to thicken broth.

I'm apt to use maximum garlic as I really enjoy that flavor with pork and might cook longer to be sure the broth thickens and the Maple flavor is optimized.

Wonderful served with fresh bread to soak-up the broth and a garden salad!

This recipe is from the Bushee Family Maple Farm kitchen.

Vermont Steamer RecipeSugarhouse Steamer

Serves 1

For those cold winter days, this is a great way to get warm and relax by the fire.

2 T. pure Vermont Maple Syrup pure granulated Vermont Maple Sugar

Whipped cream

Viennese coffee (prepared instant or with an espresso machine) steamed or scalded milk

Pour the maple syrup into the bottom of a mug. Add coffee and pour in the milk. Top with whipped cream and a generous sprinkling of granulated maple sugar. Enjoy!

Recipe from VermontMaple.org

Maple Cream CheeseMaple Cream Cheese Spread

4 tbs. Pure Vermont Maple Syrup
1 c. Cream Cheese, Softened
2 tbs. Chopped Walnuts

Mix all ingredients in food processor until smooth. Spread on bagels, English muffins or on waffles.

Recipe from the Official Vermont Maple Cookbook


Maple Teriyahi SalmonMaple Teriyaki Salmon

1/3 cup apple juice
1/3 cup pure Vermont Maple Syrup
3 tbs soy sauce
2 tbs finely chopped onion
1-2 minced garlic cloves
4 salmon filets

Combine the first five ingredients in a bowl. Remove 1/2 cup for basting, cover and refrigerate.

Pour remaining marinade into a large scalable plastic bag.
Add salmon to bag and seal it, then turn to coat both sides.

Refrigerate for 1-3 hours.
Drain and discard marinade.

Broil salmon 4 inches from heat for 5 minutes. Base with reserved marinade and broil 10 minutes longer or until fish flakes easily with a fork, basting frequently.

Recipe from the Official Vermont Maple Cookbook.



Maple Sugar-Indian Sugar

Tips for Substituting Maple Syrup for White Sugar in Your Favorite Recipes

Instead of 1 cup granulated sugar in recipes, use 3/4 cup pure Maple Syrup.

In baking, reduce the liquid by 3 tablespoons per cup of Maple Syrup used.

Add 1/4 cup tsp baking soda and reduce oven temp by 25o. (Maple browns faster than white sugar, which is why baking temps should be lowered by 25o.)

Maple Sugar can be substituted for granulated white sugar in equal quantities.


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