Maine Maple Sunday!

Maine Maple Syrup

By Judith Hayes

It’s Maine Maple Sunday!! Check out the Maine Maple Producer’s Map of all the locations you can visit to see how Maine Maple Syrup is made and MAYBE get a free sample!!

A great sign of spring and a great taste any time of year! Here are some wonderful recipes using Maine Maple Syrup!

My Mom used to make maple butter, and nothing tasted better on biscuits, pancakes, and french toast. It’s simple to make and your family will ask for it again and again.



1/2 cup softened butter
1/4 cup Maine Maple Syrup

With an electric mixer on low setting, beat the butter and syrup until well blended. ENJOY! Refrigerate any leftover.


Start these potatoes in the morning before you leave for work and they’ll be ready for dinner when you get home, or put them on at night and they’ll be all done when you wake up. Pack some in your lunch and be the envy of everyone at the office. They are a definite dish to serve on holidays!

 Crock Pot Maine Maple Candied Sweet Potatoes

1/4 cup Maine Maple Syrup
1/4 cup apple juice
1 Tablespoon butter
4 small sweet potatoes, peeled
1/2 cup raisins

In a 3-1/2- to 4-quart slow cooker.

Mix the Maine Maple Syrup and apple juice in the crock pot. Add the butter, sweet potatoes, and raisins. Cover and cook on LOW until the potatoes are tender, 8 to 10 hours. Serve with the syrup from the cooker and raisins spooned over the potatoes.


Spiced Maine Maple Syrup Cocktail Ribs


4 pounds spareribs, cut into 4-inch pieces (see Note)
Kosher salt and freshly ground black pepper to taste
1/3 cup pure Maine Maple Syrup
1/3 cup Dijon mustard
2 Tablespoons unsulfured molasses
2 Tablespoons cider vinegar
1 teaspoon ground cumin

Preheat oven to 350 degrees. Line a shallow baking pan with non-stick foil.

Sprinkle ribs with salt and pepper. Arrange spareribs bony side down in a single layer in the baking pan and bake for 45 minutes to 1 hour.

Meanwhile, combine Maine Maple Syrup, Dijon mustard, molasses, cider vinegar, and cumin until well-mixed.

Remove the spareribs, and drain the fat from the pan. Turn ribs over. Coat the ribs with 1/2 of the maple syrup sauce. Bake another 25 minutes. Turn ribs again, add remaining sauce, and cook another 5 minutes. Remove from oven and let rest for 5 minutes before serving.


 Maine Maple Cream

It just doesn’t get any better than this!! Maine Maple Cream is good served with anything and everything. Try a spoonful on top of vanilla, coffee, or chocolate ice cream!


4 cups pure maple syrup (Grade A Light Amber or Medium Amber works best)
A few drops of butter or vegetable oil
A large pan or sink full of cold water

Fill pan partially with water and a candy thermometer. Bring to a boil, and note the temperature of the boiling water. Empty the pan.

Place Maine Maple Syrup in a deep pan (the boiling syrup will foam up fairly high when boiling). Add a few drops of oil or butter. (This helps to keep foam down).

Boil carefully over high heat without stirring, until temperature of the boiling syrup is 24 degrees above the boiling point of the water, as noted earlier. NOTE: Watch carefully as the temperature climbs higher. It can get too hot very quickly near the end. If your pan boils over, you’ll have a real mess! If it cooks too long it can scorch, even catch fire. Watch it carefully.

CAUTION: This is very hot and sticky and can cause bad burns. Be very careful!

Remove from heat, and place immediately into a large pan or sink of very cold water to cool. Do not move, stir, or disturb the syrup during cooling. You can gently add some ice cubes to the water bath if necessary.

Cool to near room temperature. (Hold the back of your hand close to the surface. It’s cool enough when you don’t feel any heat radiating off the surface anymore.)

Remove from water bath and stir slowly with a wooden spoon until it loses its gloss and starts to get opaque. You will notice a change in the color of the liquid. This will take a strong hand and some time. It will get to the consistency of peanut butter when finished. Spoon into containers and keep refrigerated.

Yield: about 2 pounds

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