Vermont Maple Syrup

Our extraordinarily delicious Vermont Maple Syrup is produced in Vermont in small-scale batches exclusively by independent maple farms and local artisans. Maple syrup is a natural sweetener traditionally used on pancakes, waffles, cereals, ice cream, and for glazes and special dishes such as maple-cured hams. It is also used for baking, to sweeten drinks like coffee and tea, and in preparing food dishes like baked beans. It is a natural food product with a history reaching back over the centuries. Our syrup is sodium-and cholesterol-free, produced without chemicals, and contains no additives or preservatives. The real deal, the real pancake syrup. The maple flavor is subtle so it can also be used as an all-purpose sweetener in baking and drinks such as lemonade.


Peanut Butter French Toast Sandwiches with Amaretto Peachy Pecan Maple Syrup


Maple Syrup:
  • 1/2 cup F+F Vermont Maple Syrup
  • 1/2 cup F+F Amaretto Peach + Pecan Preserves
French Toast:
  • 4 eggs
  • 2 ounces heavy cream
  • Nutmeg, to taste
  • 4 slices of Italian bread
  • Peanut butter


Maple Syrup:
  1. Place F+F Vermont Maple Syrup in a small saucepan and bring to a rolling boil.
  2. Let boil for 5 minutes.
  3. Lower heat and add F+F Amaretto Peach + Pecan Preserves.
  4. Stir until blended and simmer until mixture thickens.
  5. Remove from heat and let cool.
French Toast:
  1. Spread peanut butter on two slices of Italian bread.
  2. Place other two slices on top to create sandwich.
  3. Beat eggs, heavy cream and nutmeg together.
  4. Dip sandwich in egg mixture and let egg soak into bread.
  5. Place in skillet with oil or butter and cook until golden brown on both sides.
  6. Top with blended amaretto peachy pecan maple syrup.

Vanilla French Toast

This simple and elegant French toast recipe is spiced with cinnamon, nutmeg, and vanilla.

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4


  • 6 large eggs
  • 1-1/2 cups whole milk
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1/2 teaspoon vanilla
  • 2 tablespoons white sugar
  • pinch fine sea salt
  • 8 slices white bread, thick
  • 4 tablespoons butter, divided
  • F+F Vermont Maple Syrup, for serving


  1. Preheat oven to 200°F.
  2. Whisk together eggs, milk, cinnamon, nutmeg, vanilla, sugar and large pinch of salt in large bowl.
  3. Add two slices of bread to milk mixture, and toss to coat.
  4. Heat 1 tablespoon butter in large non-stick skillet over medium heat until foaming subsides.
  5. Place two slices of bread on skillet and cook until browned on the bottom, 2 to 3 minutes. Flip and brown on the other side, another 2 to 3 minutes.
  6. Transfer to plate and keep warm in preheated oven. Repeat process with remaining slices of bread.
  7. Serve French toast with F+F Vermont Maple Syrup.

Boston Baked Great Northern Beans

Great Northern Beans are what builds traditional Boston baked beans. Flavored with three sweeteners: maple syrup, brown sugar and molasses. Precook the Great Northern Beans to tender for proper results.

Prep time: 15 minutes
Cook time: 180 minutes
Servings: 6


  • 1-1/2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cups great northern beans, cooked al-dente, drained, with liquid reserved
  • 1/2 cup F+F 100% Vermont Maple Syrup
  • 1/4 cup granulated brown sugar
  • 1/4 cup molasses
  • 1-1/2 tablespoons mustard powder
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 2 teaspoons kosher sea salt
  • 1 teaspoon ground black pepper


  1. Preheat oven to 325°F and lightly grease 2-quart casserole dish with olive oil.
  2. Heat olive oil in large skillet over medium heat. Sauté onion until translucent. Gently stir in drained beans and set aside.
  3. Whisk F+F 100% Vermont Maple Syrup, brown sugar, molasses, dry mustard, vinegar, salt and pepper in small bowl with fork.
  4. Layer half of bean-onion mixture into casserole and top with half of syrup mixture. Repeat.
  5. Add enough of reserved bean cooking liquid to cover beans.
  6. Cover and bake until beans are softened and flavors have infused, about 3 hours.

For a spicy twist to traditional Boston Baked Beans, add several dashes of F+F Fire Roasted Hot Sauce to beans and serve.


Seville French Toast

Prep time: 1–3 minutes
Cook time: 10–20 minutes
Servings: 6 depending on bread type


  • 2 large eggs
  • 2/4 cup whole milk
  • 1/4 cup orange juice
  • 1 tsp vanilla
  • 3 tbsp F+F Seville Orange + Fennel Preserves
  • 1 tbsp F+F Vermont Maple Syrup
  • 2 tsp melted butter 
  • 1 tsp cinnamon 
  • 6 thick slices of white bread/brioche


  1. Melt 2 tablespoons of butter in a sauté pan and set aside to slightly cool.
  2. Combine all other wet ingredients and whisk together until eggs are completely incorporated.
  3. Slowly add in cooled butter and whisk until combined.
  4. Dredge bread through liquid until the bread has soaked through.
  5. Heat previously used sauté pan to medium high, once up to heat sear bread on both sides.
  6. Top with F+F Vermont Maple Syrup, butter, F+F Seville Orange + Fennel Preserves and enjoy!