Vermont Maple Creams Recipes

MAPLE WALNUT CREAM

Maple Walnut Cream image

We vacation often in Vermont and always come home with some real maple syrup. This dessert is a terrific way to use the syrup, all the time reminding us of the wonderful time we had on vacation.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 cup real maple syrup
2 cups whole milk, divided
2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup finely chopped walnuts

Steps:

In a large saucepan, heat syrup and 1-3/4 cups milk over medium heat until bubbles form around side of saucepan. Combine the cornstarch, salt and remaining milk until smooth; gradually add to the syrup mixture. , Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into serving dishes. Sprinkle with walnuts; cool.

Nutrition Facts :

VERMONT MAPLE FLOAT

Vermont Maple Float image

Used to be able to get these at most Vermont Howard Johnsons. These days, you pretty well have to make your own.

Provided by Millereg

Categories Frozen Desserts

Time 1m

Yield 1 Float, 1 serving(s)

Number Of Ingredients 3

Ingredients

6 ounces ice-cold milk
1 tablespoon pure maple syrup
1 scoop vanilla ice cream

Steps:

Pour milk into a tall glass and stir in maple syrup.
Mix well, and top with a scoop of ice cream.

VERMONT MAPLE CREAMS

Vermont Maple Creams image

Make and share this Vermont Maple Creams recipe from Food.com.

Provided by MrsNestleroad

Categories Candy

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 2

Ingredients

2 cups maple syrup
1 teaspoon vanilla extract

Steps:

In a medium sized heavy saucepan, bring maple syrup to a boil.
Cook over medium heat until syrup registers 235 degrees F on your candy thermometer.
Allow to cool to 110 degrees F.
Do not stir during cooling.
When the 110 degrees F is reached, add vanilla and beat until mixture becomes very fluffy and light and can be shaped into patties.
When completely cooled, wrap patties in waxed paper and store in an airtight container.

Nutrition Facts : Calories 84.7, Fat 0.1, Sodium 2.9, Carbohydrate 21.6, Sugar 19.2

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