Our extraordinarily delicious Small Batch 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
- Vanilla French Toast
- Boston Baked Great Northern Beans
- Seville French Toast
- Classic Waffle
- Old Fashioned Cocktail
- Prosciutto Fig & Maple Syrup Tart
- Roasted Rainbow Carrots
Peanut Butter French Toast Sandwiches with Amaretto Peachy Pecan Maple Syrup
- 1/2 cup F+F Vermont Maple Syrup
- 1/2 cup F+F Amaretto Peach + Pecan Preserves
- 4 eggs
- 2 ounces heavy cream
- Nutmeg, to taste
- 4 slices of Italian bread
- Peanut butter
- Place F+F Vermont Maple Syrup in a small saucepan and bring to a rolling boil.
- Let boil for 5 minutes.
- Lower heat and add F+F Amaretto Peach + Pecan Preserves.
- Stir until blended and simmer until mixture thickens.
- Remove from heat and let cool.
- Spread peanut butter on two slices of Italian bread.
- Place other two slices on top to create sandwich.
- Beat eggs, heavy cream and nutmeg together.
- Dip sandwich in egg mixture and let egg soak into bread.
- Place in skillet with oil or butter and cook until golden brown on both sides.
- 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
- 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
- Preheat oven to 200°F.
- Whisk together eggs, milk, cinnamon, nutmeg, vanilla, sugar and large pinch of salt in large bowl.
- Add two slices of bread to milk mixture, and toss to coat.
- Heat 1 tablespoon butter in large non-stick skillet over medium heat until foaming subsides.
- 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.
- Transfer to plate and keep warm in preheated oven. Repeat process with remaining slices of bread.
- 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
- 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
- Preheat oven to 325°F and lightly grease 2-quart casserole dish with olive oil.
- Heat olive oil in large skillet over medium heat. Sauté onion until translucent. Gently stir in drained beans and set aside.
- Whisk F+F 100% Vermont Maple Syrup, brown sugar, molasses, dry mustard, vinegar, salt and pepper in small bowl with fork.
- Layer half of bean-onion mixture into casserole and top with half of syrup mixture. Repeat.
- Add enough of reserved bean cooking liquid to cover beans.
- 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
- Melt 2 tablespoons of butter in a sauté pan and set aside to slightly cool.
- Combine all other wet ingredients and whisk together until eggs are completely incorporated.
- Slowly add in cooled butter and whisk until combined.
- Dredge bread through liquid until the bread has soaked through.
- Heat previously used sauté pan to medium high, once up to heat sear bread on both sides.
- Top with F+F Vermont Maple Syrup, butter, F+F Seville Orange + Fennel Preserves and enjoy!