With fall upon us, my thoughts turn to…..leaves turning? No, not really. Pumpkin picking? Maybe for some. Brisk walks? Yes, but….Maple syrup in desserts? A resounding “yes!”
Real maple syrup is a bit of a luxury (but, boy is it worth it!). It takes more than 40 gallons of maple tree sap to make one gallon of maple syrup. To make maple syrup, you boil the sap.
Maple syrup is versatile. It pairs beautifully with walnuts, pears, pecans, chocolate, bananas, apples, and bacon. Bacon?
Capitalizing on the apparently still strong bacon in desserts trend, for a limited time, Sprinkles Cupcakes offered a Maple Bacon Cupcake. Bacon was woven into a Madagascar vanilla cake and the cake was topped with a maple cream cheese frosting. Perched atop the frosting were bacon crumbles and fleur de sel (high-end sea salt).
Interested in maple plus bacon plus chocolate? Chuao Chocolatier debuted a Maple Bacon Bar in 2012. According to the company, it’s about the chocolate first and foremost.
For those looking to avoid meat products in their maple treats, there are plenty of options.
On Tuesdays, Georgetown Cupcake offers a Maple Cupcake. It packs a double maple punch. The cake is maple and it’s topped with a maple infused cream cheese frosting. And it’s decorated with fondant (sugar paste) in the shape of a maple leaf. The owners, Katherine Kallinis Berman and Sophie Kallinis LaMontagne were inspired by the fall season and changing leaves.
And if you’re more of an ice cream fan, fear not. Maple Walnut is so popular it’s one of the ten “always” flavors at Molly Moon’s Homemade Ice Cream.
Illustrating that the maple chocolate combination isn’t new, Vosges Haut Chocolate has been offering Maple Caramels for about five years. And Vosges indicates that these caramels are popular.
When I’m not indulging in maple desserts, I still enjoy the taste of maple – it sure livens up breakfast oatmeal.
Maple ice cream in Quebec City was an unexpected treat