Northern Michigan Recipes: 3 Treats for Homemade Maple Syrup

Northern Michigan Recipes: Celebrate Northern Michigan’s maple syrup harvest with these three old-fashioned recipes.

Maple Cream

You’ll Need:

  • Candy thermometer
  • Deep heavy pan
  • Sink full of cold water and ice cubes.
  • 4 cups maple syrup
  • ½ teaspoon butter
  • Several small colorful containers with lids


Bring water to boil in the pan and record the boiling point temperature as it reads on the candy thermometer (temperature will vary based on elevation).

Pour the hot water out of the pan and fill with maple syrup. Add the butter—it will keep the syrup from over-foaming as it boils. Heat syrup over high heat without stirring until syrup is 24 degrees over the boiling point of water. Place the pan in the sink of cold water and cool to room temperature. Stir until syrup changes to a creamy maple color and is the consistency of peanut butter. Place in small containers with lids. (Keep refrigerated). Spread maple cream on bread, muffins and anything you’d put jam on.

Maple Parfait

You’ll Need:

  • 2 cups heavy whipping cream
  • ¼ teaspoon salt
  • Beater and bowl
  • 4 eggs
  • 2/3 cup maple syrup
  • Pyrex measuring cup
  • Double boiler
  • Large serving bowl
  • Plastic wrap to cover bowl


Beat the cream and salt until it forms heavy peaks. Place in a covered bowl and refrigerate. Lightly beat the eggs. Pour the syrup into the Pyrex measuring cup and heat in the microwave until hot but not boiling. Begin beating the eggs again and, holding the measuring cup about a foot above the bowl of eggs, pour the hot syrup into the eggs in a thin, steady stream. Pour the mixture into a double boiler and cook over simmering water until the mixture coats a spoon. Pour into serving bowl and cool. Gently fold in whipped cream. Cover with plastic wrap and freeze for at least three hours before serving.

Maple Sugar Candy

You’ll Need:

  • Deep heavy pan
  • Candy thermometer
  • Metal cookie cutters in springtime shapes
  • Cookie sheet
  • Aluminum foil to cover cookie sheet
  • 2 cups maple syrup
  • ¼-plus teaspoon butter
  • Plastic wrap


Boil water in the pan and record the boiling temperature as it reads on the candy thermometer. Pour out water. Lightly grease cookie cutters. Place on lightly greased aluminum foil laid out on a cookie sheet. Heat syrup in the pan until it measures 32 degrees over the temperature of boiling water you recorded. Remove from heat. Cool for about 5 minutes. Stir until the syrup begins to turn a creamy opaque color. (If you stir too long syrup will harden in the pan. If that happens you can add ½ cup of water and start again.) Pour into molds. When cool, pull away the cutters and aluminum foil. Dry candy on metal racks for several days. Wrap with plastic wrap.   

Fact:  Average maple syrup production in Michigan is about 90,000 gallons per year.

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