Vermont Tradition & Maple Recipes

Eating sugar on snow

Sugar on Snow is 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 20 degrees above the boiling point of water (234 degrees 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 sweet recipe from The Official Vermont Maple Cookbook.

Maple Creme Brulee

Preheat oven to 300 degrees.
  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 ramekins. Put ramekins 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 300 degree 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.

Here's a sweet recipe from the Bushee Family Maple Farm kitchen.

Maple Syrup Cornbread

Preheat oven to 400 degrees.

MIX
  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

ADD & MIX
  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 400 degrees for 20 minutes.

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

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For more maple recipes, order The Official Vermont Maple Cookbook.
It contains a variety of recipes for breads, desserts, entrees, and more.