Maple Syrup Dreams
Whether it’s poured over pancakes, baked in a cake, or in ice cream, there’s something special about maple syrup. Orr’s Farm Market carries West Virginia-made maple syrup. So, of course we’ve been searching for recipes to it try out. This Pure Maple Candy recipe from AllRecipes is a delicious, nostalgic treat that’s perfect for the cooler early April weather. Just be sure to wash your hands before getting started!
- 2 cups pure maple syrup
- 1/2 cup chopped walnuts (optional)
- In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
- Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
- Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
- Pour into molds. Set aside to cool. Once cooled, unmold candy. Store in airtight containers for up to 1 month.
Maple syrup is also a key ingredient in savory recipes, like these Maple Waffle Chicken Nuggets from Host the Toast. While working from home, you might find yourself prisoner to your pajamas. This perfect spin on breakfast for dinner will make pj’s at the dinner table even more comfortable.
For the waffle nuggets:
- 4 boneless, skinless chicken breast halves, cut into small chunks
- Vegetable oil, for frying, plus 1/2 cup for the batter
- 2 cups unbleached, all-purpose flour, plus 2 tablespoons for dusting
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/3 cups milk
- 1/3 – 1/2 cup maple syrup
- 2 large eggs
- 1/2 teaspoon vanilla extract
For the dip:
- 1 part honey
- 1 part maple syrup
- 1 part honey mustard
- Divide the egg yolks and whites in separate bowls. Beat the yolks and set them aside. Whip the egg whites until they’re stiff and set them aside.
- In a large, high-walled skillet, heat about one inch high of oil over medium-high heat.
- As the oil is heating up, combine the flour, baking powder, sugar and salt. In a separate bowl, combine the 1/2 cup vegetable oil, 1 1/3 cups milk, the beaten egg yolks, 1/2 teaspoon vanilla, and 1/3 – 1/2 cup maple syrup, depending on how maple-y you want your nuggets to taste.
- Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until combined.
- Fold in the stiffened egg whites. Do not over-mix, you don’t want the egg whites to entirely deflate. It’s okay if the batter is slightly lumpy.
- Test to see if the oil is hot enough by dipping the end of a wooden spoon into the pan. If the oil bubbles around it after a second or two, you’re ready to go!
- Dust the chicken pieces with 2 tablespoons of flour and then dip the chicken into the batter. Let excess drip off and quickly place in the oil, making sure not to overcrowd the pan. Fry until golden brown and cooked through, flipping once, after about 4 minutes. If you notice that the outside of your chicken is browning far too quickly, reduce the heat to medium.
- Let the chicken nuggets drain off extra oil by setting them on a paper towel as you fry up the remaining batches.
- Once all of the chicken has been cooked, mix together honey mustard, honey, and maple syrup for dipping.
Orr’s Farm Market is prepared to satisfy all of your sweet cravings. Our bakery is stocked with plenty of goodies, and, of course, you can always pick up some locally made maple syrup! We’re open 10 a.m. through 5 p.m., Tuesday to Saturday. Order online and we will have your products ready at the curbside pickup station. We can’t wait to see you!
I love how this post underlined that maple syrup is a versatile ingredient. I love that maple syrup can be used as a marinade. My wife and I are planning a barbeque, so I will consider using maple syrup in it.