RMG Family Sugarbush Store

RMG Recipes

Maple Taffy

Place together in the kettle, 2 pounds of
maple sugar, 1 pound of brown sugar, 1/2
pound of glucose and 1 pint water,
stir until mixture is dissolved. Boil until
crack stage, Pour onto buttered dish or
marble slag to cool. Pull until white.
Cut into small pieces.

Maple Syrup Fudge

2 Cups Maple Syrup
1 Tablespoon Light Corn Syrup
3/4 Cup Thin Cream
3/4 Cup Coarsely Copped Walnut Meats

Combine maple syrup, corn syrup,
cream and place over low flame. Stir
constantly until mixture begins to boil.
Cook without stirring until soft ball form
in water. Remove from heat, beat until
thickens, add nuts. Pour at once into
greased pan. When cold, cut into pieces.

Maple Milk Shake

1/2 Cup Maple Syrup
2 Cups Milk
1 Pint Vanilla Ice Cream softened

In large bowl, beat all ingredients until
well combined. Serve at once in glasses.
Makes 4.

Maple Custard

3 eggs beaten lightly
3/4 cup maple syrup
1 1/2 cups scalded milk

Beat eggs lightly, add syrup, scalded milk.
Pour into 6-7 custard cups and place
in a pan of boiling water in a 325 degree
oven for 30 or 45 minutes. To test firmness
cut into one with a knife. Custard should
not cling to knife when removed. My old
recipe says a silver knife, but stainless
steel works as well.

Mary Lou Cobourn, Saint Clair, MI

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