Why Maple Syrup Works So Well

Maple syrup gives this candied bacon its signature glossy finish and complex sweetness. Unlike corn syrup or plain sugar, real maple adds warm, woodsy flavor with hints of vanilla and caramel.

Use Grade A Dark for boldest flavor — ideal for balancing the savory richness of bacon.

Ingredients

• 1 pound thick-cut bacon
• ¼ cup pure maple syrup
• ¼ cup brown sugar (light or dark)
• ½ teaspoon black pepper
• Optional: pinch of cayenne pepper or red chili flakes

Instructions

1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil and place a wire rack on top.
2. Arrange bacon in a single layer on the rack. Do not overlap.
3. In a small bowl, stir together maple syrup, brown sugar, pepper, and cayenne (if using).
4. Brush or spoon the mixture over the top of each bacon slice.
5. Bake for 25–35 minutes, until deep golden and bubbling. Thicker slices may need a few extra minutes.
6. Remove from oven and let cool completely on the rack. Bacon will crisp up as it cools.

How to Serve Maple Candied Bacon

• With pancakes or waffles for a sweet-and-savory brunch
• Crumble on deviled eggs, salads, or mac and cheese
• Add to sandwiches or burgers for an extra flavor hit
• Dip in chocolate for a gourmet dessert
• Serve with bourbon or maple cocktails on a charcuterie board

Storage Tips

Store in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. To re-crisp, place in a 350°F oven for 5–7 minutes.

Why Maple Syrup?

Unlike refined sugar or artificial sweeteners, pure maple syrup adds natural sweetness and subtle caramel notes. It’s the perfect way to elevate your whipped cream — especially for autumn or holiday treats.

We recommend using Grade A Dark for a deeper, more robust maple flavor.

Maple Whipped Cream Recipe

Ingredients

• 1 cup heavy whipping cream (cold)
• 2 to 3 tablespoons pure maple syrup (adjust to taste)
• ½ teaspoon vanilla extract
• Pinch of salt (optional)

Instructions

1. Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes.
2. Pour the cold cream into the bowl and beat on medium-high speed until soft peaks form.
3. Add maple syrup, vanilla, and a pinch of salt. Continue beating until stiff peaks form — about 30 more seconds.
4. Use immediately or store covered in the fridge for up to 2 days.

Ways to Use Maple Whipped Cream

• Top slices of pumpkin, apple, or pecan pie
• Spoon onto hot cocoa or maple lattes
• Use as a dip for fruit or waffles
• Layer in parfaits with granola and berries

Dairy-Free Option

For a plant-based alternative, refrigerate a can of full-fat coconut milk overnight. Scoop the solid cream, then whip with maple syrup and vanilla just as you would with dairy cream.

Ingredients

For the Wings

• 2 pounds chicken wings (split into flats and drumettes)
• 1 tablespoon aluminum-free baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper

For the Sweet Heat Maple Glaze

• ⅓ cup pure maple syrup
• 2 tablespoons hot sauce (e.g., Frank’s RedHot)
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon apple cider vinegar
• 1 teaspoon red chili flakes (optional for extra heat)
• 1 tablespoon butter or vegan butter (optional, for richness)

Instructions

1. Bake the Wings

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a greased wire rack on top.
2. Pat wings dry with paper towels to ensure crispiness.
3. In a large bowl, toss wings with baking powder, salt, garlic powder, paprika, and black pepper.
4. Place wings in a single layer on the rack and bake for 45–50 minutes, flipping halfway through, until golden and crispy.

2. Prepare the Maple Glaze

1. In a saucepan over medium heat, combine maple syrup, hot sauce, soy sauce, vinegar, and chili flakes.
2. Simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
3. Optional: Stir in butter for a richer finish.

3. Toss and Serve

1. Remove wings from the oven and transfer to a large bowl.
2. Pour the maple glaze over the wings and toss to coat evenly.
3. Serve immediately with your favorite dipping sauce and sides.

Tips for Success

• Use real, Grade A maple syrup for best flavor and caramelization.
• Want more heat? Add a teaspoon of sriracha or a dash of cayenne to the glaze.
• For extra crispiness, let the wings rest uncovered in the fridge for an hour before baking.

Serving Suggestions

• Serve with carrot and celery sticks, plus ranch or blue cheese dressing.
• Pair with cornbread, coleslaw, or a cold beer for a full meal.
• Great for game days, barbecues, and parties.

Why Use Maple Syrup in Coffee?

Maple syrup isn't just for pancakes. As a natural sweetener, it offers a rich, smooth flavor that complements coffee beautifully. Unlike refined sugar or artificial syrups, pure maple syrup contains antioxidants, minerals like zinc and manganese, and a unique depth of taste.

Here are a few reasons to try it:

• Natural and minimally processed
• Subtle caramel-like sweetness
• No artificial ingredients or refined sugar
• Ideal for hot coffee, iced coffee, lattes, and more

How to Add Maple Syrup to Your Coffee

Adding maple syrup to coffee is quick and easy:

1. Brew your preferred coffee.
2. Stir in 1 to 2 teaspoons of pure maple syrup, depending on taste.
3. Add milk or a dairy-free alternative if desired.

If you’re making iced coffee, warm the maple syrup slightly before mixing for a smoother blend.

Maple Coffee Recipe Ideas

• Maple Cinnamon Latte: Brewed espresso with steamed milk, maple syrup, and a dash of cinnamon
• Iced Maple Cold Brew: Cold brew coffee with oat milk, maple syrup, and a splash of vanilla extract
• Maple Mocha: Coffee combined with unsweetened cocoa powder, maple syrup, and almond milk

Choosing the Right Maple Syrup

For best results, use 100% pure maple syrup. Grade A Dark or Amber syrup is ideal for coffee, as it has a robust flavor that stands out without overpowering the drink. Avoid imitation syrups that contain corn syrup or artificial additives.

Ingredients

• 1 ½ cups almond flour
• ½ cup rolled oats (blended into flour or use oat flour)
• ½ tsp baking powder
• ¼ tsp sea salt
• ¼ cup coconut oil (melted)
• ⅓ cup pure maple syrup
• 1 tbsp almond milk (or other plant milk)
• 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
• 1 tsp vanilla extract
• ½ cup chopped pecans
• Optional: ¼ cup vegan chocolate chips or chopped dates

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
2. Make a flax egg: combine flaxseed meal with water and let sit for 5 minutes to thicken.
3. In a mixing bowl, whisk together almond flour, oat flour, baking powder, and salt.
4. Add coconut oil, maple syrup, vanilla, almond milk, and the flax egg. Stir until combined.
5. Fold in chopped pecans and any optional add-ins like chocolate chips or dates.
6. Spread the batter into the prepared pan and smooth the top.
7. Bake for 20–24 minutes until the top is golden and edges are firm.
8. Cool completely before slicing into 9 squares.

Storage Tips

Store in an airtight container at room temperature for 3–4 days, or freeze for up to 1 month.

Optional Add-Ons

• Maple Drizzle: Whisk together 1 tbsp maple syrup and 3 tbsp powdered sugar for a simple glaze.
• Pumpkin Spice: Add ½ tsp cinnamon and a pinch of nutmeg for a cozy fall twist.

Why Use Pure Maple Syrup?

Unlike refined sugar, our 100% pure maple syrup adds rich, natural flavor and trace nutrients. It’s the perfect plant-based sweetener for baking!