Back to Recipes Recipes! Michigan Maple Syrup Association
 

Toppings



Maple Icing

2 egg whites 1/4 teaspoon salt
1/2 cup maple syrup 1/4 teaspoon cream of tartar
3/4 cup sugar 1 teaspoon vanilla

In top of double boiler, combine first five ingredients. Cook over boiling water, beating constantly with mixer, until mixture stands in peaks. Add vanilla. Continue beating until thick. Spread.


Maple Frosting

1/4 cup softened butter     maple syrup
2 cups sifted powdered sugar    

Cream butter, and gradually add powdered sugar. Stir in enough maple syrup until of spreading consistency.


Maple Cherry Dessert Sauce

1 1/2 cups maple syrup   2 1/2 cups thawed, drained, tart, pitted cherries

Bring maple syrup to boil. Boil 5 min. over medium heat, then remove. Add cherries. Serve warm over pudding or ice cream.


Fruit Salad Dressing No. 1

1/4 cup maple syrup dash salt or pepper
3 well-beaten egg yolks   ginger

Bring maple syrup to boil. Combine with egg yolks. Cook 1 to 2 minutes over direct heat, stirring constantly from bottom of pan. Cool. Season with salt / pepper. Add few grains ginger (to taste).


Fruit Salad Dressing No. 2

1 egg yolk 1/2 lemon
1/4 cup maple syrup 1/2 cup whipped cream

Beat egg yolk in double boiler. Add maple syrup. Cook until thickens (less than 1 min.). Cool. Fold in juice of  lemon, and  whipped cream.


Maple Sauce
(For ice cream or puddings)

1 cup maple syrup 2or3 tablespoons chopped nuts

Boil maple syrup for 5 minutes. Add nuts. Serve hot or cold on ice cream.


Maple Toppings for Waffles

1 cup maple syrup 1/4 cup smooth peanut butter

Gradually beat maple syrup into peanut butter. Beat thoroughly until smooth.
 
~OR~
 
1 cup maple syrup 1 cup applesauce

Heat  maple syrup and  applesauce, mix well. Serve warm.


Maple Syrup Jelly

1 teaspoon unflavored gelatin 1 1/3 cup maple syrup
1/3 cup water    

Soak gelatin in water for 30 minutes. Add maple syrup, heat over low heat, stirring constantly until comes to a hard boil. Remove from heat, put into jars and cover Refrigerate overnight. (For a softer jelly, add more syrup For a firmer jelly, add more water.)


Maple Whipped Butter

1 cup butter 1 1/4 cup maple syrup
1/4 teaspoon plain gelatin 1 teaspoon cold water

Whip butter in mixer until fluffy. Slowly drizzle maple syrup on butter. Soak gelatin in cold water. Then dissolve over hot water. Cool slightly and slowly add to butter. Mix well. Makes about 2 cups.


Maple Cream

Boil maple syrup to a temperature of 20 degrees F above the boiling point of water. Cool quickly until temperature reaches at least 70 degrees F and stir continuously until of a creamy consistency.
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