- 2 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup (packed) golden brown sugar
- 2 teaspoons maple extract
- 2 1/4 cups powdered sugar
- Bright white sparkling sugar crystals* or other white sprinkles
Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Beat in egg and maple extract. Beat in flour mixture until just blended. Divide dough in half. Flatten each half into disk; wrap disks separately in plastic and chill until firm enough to roll, about 1 hour.
Preheat oven to 375°F. Line baking sheets with parchment paper. Roll out 1 dough disk on lightly floured work surface to 11-inch round, about 1/3 inch thick. Using 2-inch star-shaped cookie cutter dipped into flour, cut out cookies from dough. Place cookies on prepared baking sheets, spacing 1 inch apart. Reroll dough scraps on lightly floured surface and cut out additional cookies. Repeat with remaining dough disk.
Bake cookies until lightly browned, about 12 minutes. Cool cookies on baking sheets 5 minutes, then transfer to racks and cool completely.
Stir powdered sugar and milk in medium bowl until smooth (icing will be thick). Using small offset spatula or butter knife, spread icing over top of 1 cookie, then sprinkle top with sugar crystals. Repeat with remaining cookies, icing, and sugar crystals. Let cookies stand at room temperature until icing is dry and firm, at least 1 hour. DO AHEAD Can be made ahead. Store in single layer in airtight container at room temperature up to 5 days or freeze up to 2 weeks.
- 3 cups all-purpose flour, plus more for surface
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar
- 1 large egg yolk
- 3/4 cup maple syrup (preferably grade A)
- Vegetable oil cooking spray
- 1/3 cup sanding sugar
Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)
Top reviews from the United States
A while back, during visit to New England, some relatives gave us some pure Vermont maple syrup. Imagine my delight when I came across this book!
The author begins by telling us how maple syrup was first harvested. Next there are suggestions for storing. The author goes on to explain the difference between "maple sugar" and "maple syrup." If you have one, but need the other, you can follow some simple steps to get what you need. In the author's final introductory notes, nutritional information is listed.
There is a huge amount of simple recipes:
BREADS: I liked the recipe for Cornbread.
CAKES & COOKIES: I liked the recipes for Gingerbread, Boiled Maple Cake, Maple Upside Down Cake and Maple Meringue Cookies.
PIES: I liked the Maple Chiffon Pie, Pumpkin Pie and Butter Nut Cream Pie (with a meringue topping).
DESSERTS: I liked the Maple Rice Pudding, Maple Torte and Maple Bread Pudding.
ICINGS AND SAUCES: I liked the Maple Rum Sauce and the Maple Sour Cream Frosting.
CANDIES: My favorites were Yankee Pralines, Caramels, and Popcorn Balls.
MAIN DISHES: I liked the Hams, Country Style Baked Beans, Vermont Treat (containing sausage), and Baked Bananas.
MISCELLANEOUS: I loved the various cocktails such as: Mint Juleps, Sherry Flips and a Whiskey Sours. I immediately made the Whiskey Sour concoction, and it was THE BEST whiskey sour I've ever had IN LIFE!
EXTRAS: This final category lists various foods that "go with" maple syrup. I liked the Waffles, Doughnuts and Fritters.
There is an abundance of simple recipes from which to choose (likely anyone will find a favorite). So, join the ranks of the maple syrup loving Vermonters, and check out this book. NOTE: Has user friendly active table of contents.
Maple Walnut Biscotti
Crunchy and satisfying with a pure maple flavor, these sturdy cookies are easy to pack and transport, making them ideal for gifting.
- 2 cups (227g) coarsely chopped walnuts
- 2 large eggs
- 1/2 cup (99g) granulated sugar
- 1/2 cup (106g) brown sugar, packed
- 1/4 cup (78g) pure maple syrup
- 1/4 to 1/2 teaspoon maple flavor, optional
- 5 tablespoons (75g) butter, melted
- 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons (20g) maple sugar, for topping optional
Preheat the oven to 350°F. Lightly grease a large baking sheet or line with parchment.
Place the walnuts in a single layer on the baking sheet and bake for 8 to 10 minutes, until light golden brown and fragrant. Remove from the oven and let cool on a rack.
In a large mixing bowl, beat together the eggs, granulated and brown sugars, maple syrup, and maple flavor. Add the melted butter and mix until smooth.
Stir in the flour, baking powder, and salt until combined, then add the nuts.
Perfect your technique
Maple Walnut Biscotti
Divide the dough in half and, using wet hands, shape each half into a rectangle about 12˝ long, 3˝ wide, and 1/2˝ thick. Sprinkle the top of each rectangle with a tablespoon of the maple sugar.
Bake for 30 minutes, until light golden brown and firmly set. Remove from the oven and let cool on the pan for 10 to 15 minutes.
Carefully transfer the baked logs to a cutting board and, using a serrated knife, cut the baked dough on a slight diagonal into 1/2˝-thick slices. Saw the knife back and forth instead of pressing down, to keep the cookies from crumbling.
Place the slices close together, standing upright on the baking sheet. Return to the oven and bake for another 20 to 25 minutes, until the sides begin to brown. Remove from the oven and let cool on the baking sheet on a rack.
Maple Nut Blondies
A change-up from the typical bar cookie, these intensely maple-flavored squares aren't dense and chewy like the typical blondie/brownie, but instead are moist and cake-like. Enjoy them as is, or with a scoop of ice cream.
- 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons (85g) unsalted butter
- 3/4 cup (159g) brown sugar
- 1/3 cup (92g) maple syrup
- 2 large eggs
- 1/4 teaspoon maple flavor
- 3/4 cup (85g) chopped walnuts
- 1 cup (113g) confectioners' sugar
- 2 tablespoons (39g) maple syrup
- 1 to 2 tablespoons (14g to 28g) milk or cream
Preheat the oven to 350°F. Lightly grease an 8" square pan.
For the blondies: In a medium bowl whisk together the flour, salt, and baking powder and set aside.
In a medium heatproof bowl in the microwave, or a 2-quart saucepan, melt the butter and brown sugar together. Remove from the heat and stir in the syrup.
Let cool to lukewarm, then stir in the eggs, one at a time. Add the maple flavor.
Stir the dry ingredients into the butter mixture until evenly combined. Stir in the nuts.
Transfer the batter to the prepared pan and bake for 25 minutes, until the top is shiny and the edges just begin to pull away from the pan. Remove from the oven and let cool before cutting.
For the glaze: Whisk together all the ingredients, adding more liquid as needed to get a pourable consistency. Drizzle over the cooled bars.
Store at room temperature for 5 days, or freeze for up to 3 months.
Tips from our Bakers
To make individual blondies baked in a cakelette pan, prepare the batter as instructed and scoop it into the lightly greased wells of the pan so that they’re slightly more than three-quarters full. For our Acorn Cakelette Pan, a scant tablespoon cookie scoop is the right amount. Bake the cakelettes for 10 minutes, check on them, and continue baking until their tops are just barely set in our acorn pan, the blondies should bake for 11 to 14 minutes. You’ll get about 34 individual blondies, which are the perfect base for the thin coat of glaze described above.
Begin by combining the all-purpose flour, whole wheat flour, salt, and baking powder. I always place the ingredients in the bowl so I can see them — this way, I don’t forget what I’ve already added, which unfortunately happens all too often!
Whisk the dry ingredients together and set aside.
In another bowl, whisk together the melted butter and maple syrup.
Whisk in the milk, followed by the eggs and egg yolk.
Add the dry ingredients to the liquid ingredients.
Stir in the nuts, if using.
Let the mixture sit for about 5 minutes, while you grease the pan. Then fill the muffin cups with the batter.
Bake at 400°F for 10 minutes, then reduce the heat to 375°F and bake 15 minutes more. Let the muffins cool in the pan for about 5 minutes, then remove from the pan and serve warm.
Mesclun Salad with Goat Cheese, Maple-Glazed Pecans & Maple Dijon Vinaigrette
If you’ve had dinner at my house, chances are you’ve had this salad. It’s perfect for entertaining — the glazed pecans and goat cheese dress it up, and the vinaigrette is one of those salty-sweet-tangy flavor combinations that everyone loves.
The original recipe was printed in The Washington Post many years ago, but I had it for the first time at my dear friend Kelly’s house for a holiday dinner — I wouldn’t leave without the recipe!
I make my version with mesclun and goat cheese, but Kelly makes hers with romaine and blue cheese, as specified in the original recipe. If you think you’d prefer it that way, by all means, follow her lead.
And one last tip to make things easier: if you have a small jar, use it to make and store your vinaigrette. Simply add all of your ingredients to the jar, screw on the lid, and give it a good shake – it emulsifies beautifully, no bowl or whisk required!
The dressing will keep for a few days in the fridge so feel free to make it ahead of time just toss it with the greens right before serving. You can also make the glazed pecans in advance — they’ll keep at room temperature, in an airtight container, for up to a week.
Roasted Fresh Ham With Maple-Spice Glaze
Ingredients US Metric
- One (8- to 10-pound) bone-in fresh ham*, preferably from the shank end, any rind removed
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1/2 cup maple syrup
Fire the oven up to 325°F (160°C).
Put the Dickensian joint in a large roasting pan, preferably one that’s shiny enough to reflect lots of ambient heat and not a flimsy disposable pan that tips willy-nilly when you pick it up. Leave the roast in the pan on the counter.
Mix the sugar, cinnamon, allspice, cloves, nutmeg, and salt in a small bowl. Wash and dry your hands and then use them to smooth the spice mixture all over the ham’s external surface, working it down into some of the crevices but being careful to avoid any deep-tissue massage. A ham is a complex structure of muscle groups—too much massage and everything can come apart like Goldie Hawn in Death Becomes Her.
Cover the whole kit and caboodle with aluminum foil, slide it in the oven, and leave it alone for 3 1/2 hours while you go do whatever it is you do when a big, sweating hunk of meat is roasting in your oven. You want at least 2 and preferably 3 inches of space between the top of your ham and the element at the top of your oven.
Peel off the aluminum foil. Baste the ham with about half the maple syrup, preferably using a basting brush. Take it easy so you don’t knock off the spice coating. Use small strokes—think Impressionism, not Abstract Expressionism. Or just dribble the syrup off a spoon.
Continue roasting the ham, uncovered this time, basting every 15 minutes or so with more maple syrup as well as any pan drippings, until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 170°F (77°C), about 1 1/4 hours more. If the ham starts to singe or turn too dark, tent it loosely with foil, uncovering it just at the last to get it back to crunchy-crisp.
Move the ham to a cutting or carving board and let it rest at room temperature for at least 15 minutes before carving into slices. Originally published March 27, 2010.
Recipe Testers' Reviews
The roasted fresh ham with maple spice glaze is, in a word, delicious. The flavor of the rub and maple syrup is off the charts good.
I purchased a shank-end, 8 1/2-pound ham from my local Publix. It sat on the counter for about 2 hours to come to room temp. This could have been part of my problem with the ham being overcooked as it wasn't specified to do so in the recipe. I then combined the spice rub ingredients using freshly grated nutmeg and kosher salt, coated the ham, covered it tightly in foil, and baked it for 3 1/2 hours. When I uncovered the ham, it had already scorched on the top. I lowered the rack, then basted with the maple syrup (grade A) and baked for another 1/2 hour, basting once more with the syrup.
I would definitely make this again, but would lower the temp to 300°F and only bake it about 2 hours before checking for doneness. My hubby and I have enjoyed it in our favorite sandwich of ham, turkey, provolone, thinly sliced cucumber, and spicy mustard and mayo on marble rye bread. If the definition of eternity is 2 people and a ham (credit to Dorothy Parker), there are a lot of these sandwiches in our future.
I made the roasted fresh ham with maple spiced glaze and couldn't have been more pleased with the results. I don't often cook large format protein, but was on the hook for Christmas Eve and liked the idea of trying a fresh ham. For someone who is less familiar with cooking meat, the recipe was excellent and easy to follow and looked beautiful and I was proud to serve the end result to my family.
The spice rub was pretty minimal. The maple overpowered the spices. I was expecting more of a crust, which if I had looked more closely at the amount of each spice, I would have realized that wouldn't be the case. If I were to do this again (and I will!), I will likely triple the spice rub amount.
I felt that my final ham was glossy and glazed with the fat puffed up, whereas the image on the recipe was almost enough to make me not make the ham because I was concerned about final presentation. With all of the time and energy you put into something like that, you would hate to not have a beautiful final product!
I used a 10-pound, bone-in, shank-end fresh ham and removed the rind myself. I didn't use the full half cup of maple syrup during basting.
Cook time after removing the foil was 1:15 with 4 hours and 45 minutes of total cook time, as the recipe specified. The ham rested about 30 minutes while all other dishes finished cooking before it was carved but I don't think it suffered for it.
I served it in thick slices and with a holiday meal had enough for 20 people to take a least a slice or two with some ham leftover. I believe that as a stand along main, and not with such a big meal surround it, it would be closer to 12 servings.
This is a delicious ham. There's a perfect combination of spices balanced by the sweetness from the maple syrup. The final internal temperature of 170°F leaves the meat tender and moist. Be sure to keep any remaining pan juices—they can be poured directly onto the sliced ham or turned into a quick pan sauce using whatever your favorite method may be. A great main course for a holiday meal or any special occasion.
I used Grade A Amber maple syrup. I didn't need to tent the ham.
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OMG. Have been staring at this recipe in anticipation for about 2 weeks. Finally got all ingredients, dove in to try, and what a mess! It's nothing but runny liquid. I followed instructions verbatim - except that I sub'd heavy cream for coconut milk. According to Internet Knowledge, they can be sub'd. No? Is that what I did wrong? Please let me know. What a let-down :-(
This was my first time making fudge and I had absolutely no problems with this recipe!! I followed it up until it said to add chocolate. I added walnuts instead! It is so creamy, it melts in your mouth. It's delicious fudge! I will 100% make this again, maybe with darker maple syrup and dark brown sugar (as I only had regular ol' maple syrup and light brown sugar on hand) - just to bring out a little more flavor.
The fudge turned out the absolute perfect texture, even when I mixed it by hand after cooling instead of using a mixer. The final result was incredibly sweet, so I would recommend adding salt, but otherwise it was excellent. I would also advise only letting it cool to 160°F before stirring, and paying close attention as to not simmer it too quickly or slowly.
I made this fudge recipe for my family for Xmas. I hope it last long enough for me to share. It is excellent. I followed the recipe to the letter. The only difference was that it cooled faster then I thought it would, so the mixing with a beater was not a long as directed. The texture and flavor is perfect.
Very sweet with the addition of maple syrup and white chocolate! The taste is good but I prefer the classic. Also I find it is better for a creamy texture to stir continuously to cool down the fudge instead of letting it sit. I have made creamier fudge and I ALWAYS stir mine the minute I take it off the heat. ok recipe.
Made thiscame out to softfollowed insructions to redoset up really quick&was crumbly! Has a really good flavor.
Made it three times. Perfect each time. I think those who fail at making it, are cooking it too fast. Medium heat is plenty. Slow down.
I made this the other day and it's amazing. I've tried making fudge once before and it came out very crumbly so I was nervous to try this recipe with all of the negative comments but the fudge came out so smooth and delicious.
I love maple fudge. My wife and I decided to make this recite. Disaster. We followed the recipe to a tee. Bad idea. We live in the Rockies at 7100 feet. Our boiling point is below 190 degrees. I never stopped to think that the crystallization and candy temps might also be altitude dependent. To get to 238 (std candy temp) I essentially boiled all the liquid off. I tired Riccardo's fix-- no joy. Well I am going lower the end temperature to about215--220 and see if that works. If not, we'll try lowering it??
I tried to make this but the texture was not right. It never really solidified and had more of a maple spread texture. Made for a really delicious icing though..
I have not tried making it yet but what if you do not have a candy themometer? How can you tell you're doing it right?
Amazing. I was a little worried about the negative reviews that said it was difficult. I have never made candy or fudge before. But I had a candy thermometer and followed the direction exactly and it turned out perfect!
Definitely not a recipe for anyone who is not an expert at candy making. I am pretty advanced, but this recipe came out as a big clump of toffee for me as well. Too thick to actually beat when cooled, so no air got in to make fudge consistency. Proceed with caution.
Its a really good recipe, it tastes amazing but it doesn't set, so I just add some icing sugar and it worked. Amazing!
This is by far the best Maple fudge recipe I have ever tried. the recipe on allrecipes wouldn't even harden so it was like soup. Thanks Ricardo!