In a medium bowl, whisk together the milk, maple syrup, brown sugar and salt until the sugar is dissolved. Whisk in the heavy cream. Cover and refrigerate at least two hours and up to overnight. Whisk ...

Maple season, also known as tapping season, runs from the end of February through mid-April.

Cooking with maple syrup Yes, we still keep a jug or bottle in the refrigerator to enjoy with breakfast. but these days we’re ...

This Canadian maple syrup pie is a decadent winter treat that fills your home with the maple syrup aroma. Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table ...

MONTPELIER, Vt. — Maple sugaring season is a favorite time for students at the New England Culinary Institute in Montpelier, a time when this natural and flavorful ingredient is literally flowing in ...

Since Canada certainly has experts on maple syrup, I looked on several Canadian food sites and found a trick: Heat the maple syrup first. Put the syrup in a saucepan over low heat and bring to to 234 ...

Maple syrup is always a pantry staple, but its presence is especially welcome during the cold weather season, when pancakes are a weekend breakfast must and root vegetables welcome a drizzle of this ...

Pancakes, waffles and French toast? They’re fine, but they’re also just the start. Because if you’re limiting maple syrup to the breakfast table, you’re missing out on all sorts of excuses to add its ...

Wondering what to do with all that maple syrup. Here are some recipes from the Vermont Maple Promotion board. Green Mountain Skier's Maple Hot-Buttered Rum 1/4 cup pure Vermont Maple syrup 1/4 cup rum ...