This spring was a great season for maple syrup. Cold nights with above freezing temperature days make perfect weather for the sap to run. We have a great selection of local maple syrup from Gary and Jean Ivens at Sharyn’s Pantry. Jean’s family have been making maple syrup since the 1870’s. I have some recipes for you to try using this purely Canadian product. The recipes come from the book ‘Simply Maple’ put out by the Ontario Maple Syrup Producer’s Association in 1994.

COUNTRY FAIR MAPLE FUDGE

This recipe has been passed down for 4 generations. Think of all the happy people enjoying this delectable treat! This recipe is almost exactly my Mum’s recipe with the addition of the maple syrup.

INGREDIENTS:

1/4 cup pure maple syrup

4 cups brown sugar

2 tbsp. all purpose flour

2 tsp. baking powder

a dash of salt

4 tbsp. butter

1 cup Carnation evaporated milk

METHOD:

-Grease an 8″ or 9″ square pan with butter. Set aside.

-In a large saucepan, combine the maple syrup, brown sugar, flour, baking powder, salt and butter.

-Add the evaporated milk and heat slowly until the mixture comes to a boil.

-Use a candy thermometer and cook the fudge until it comes to the soft ball stage, which is 234 degrees F. or 112 degrees C.

-Beat this by hand using a wooden spoon. Beat the candy until it has a thick, creamy texture.

-Quickly pour the candy into a lightly buttered 8″ or 9″ pan.

-Cool and cut into squares.

MAPLE POPPYCOCK

Once made and cooled, you can store this treat in an airtight container (e.g. Tupperware) or you can freeze it.

INGREDIENTS:

1 cup butter

1/2 cup pure maple syrup

1 tsp. fine salt

2 cups brown sugar, packed

1 tsp. pure vanilla

1/2 level tsp. baking soda

1 cup whole natural almonds and/or pecan halves or cashews

6 quarts (24 cups) popped  (plain) popcorn

METHOD:

-In a large saucepan, combine the butter, maple syrup, salt and brown sugar.

-Bring this to a full rolling boil and then boil it for 5 minutes.

-Add the baking soda and vanilla. Mix well.

-Add the nuts.

-Place the popped popcorn in a large shallow greased pan. A roasting pan will do fine.

-Pour the hot syrup mixture over the popped popcorn. Toss to coat everything well.

-Bake this uncovered in a 225 degree F. oven for 30 minutes, stirring once during this time.

-Cool, and break apart.

-Store this in an airtight container (e.g. Tupperware) or freeze.