When I was a kid, our family took a long trip past New York city and well into the rural countryside. Eventually, we stopped at a farm market in Vermont that sold pure maple syrup. Upon asking where the syrup was produced, the owner happily lead us across his property to a large maple tree. He proudly showed off where he had inserted a spout into the tree to direct the sap into a bucket below. Of course, sap collection is just the beginning of the intriguing process of how maple syrup is made. After the sap is gathered, there are numerous steps to produce maple syrup, including later boiling it down into real maple syrup. As it boils, water evaporates and turns the syrup into the sweeter, denser, and richer product we know and love.
Maple Syrup can be enjoyed in many ways, from typically pouring it over pancakes, French toast, or waffles, to creating inventive recipes. Many people use syrup in unique ways – such as adding a little bit to Chili recipes to enhance its flavor (yes, award winning for sure!) or for making sweet cocktails. One of my favorite ways to use maple syrup is to make a delicious, whipped topping for desserts such as buttery pound cake, fresh fruit cups, or creamy vanilla ice cream.
Easy Maple Syrup Whipped Topping Makes two cups whipped Ingredients: 1 cup of heavy cream, fresh and cold from the refrigerator 2 Tablespoons of good quality pure maple syrup ½ teaspoon vanilla extract 1/8 teaspoon of salt
Directions: Combine all ingredients in a large mixing bowl. Using an electric mixer or hand beater, begin combining ingredients on medium-low speed until frothy (about one minute). Then, turn mixer speed to high and whip until soft peaks form (about one to two minutes more.) Best served fresh or refrigerate until ready to serve (up to 12 hours).
Tip: You can substitute heavy whipping cream for the heavy cream because they basically have the same milk fat content at over 36%. Additionally, it will whip better if you add the pinch of salt from the start. Recipe: Control the Mess
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