PEI Liquor - Celebrate Spring 2019

Maple Fudge with PEI Sea Salt Makes one 9 x 9 pan 2 cups maple syrup 3 Tbsp butter 1 cup heavy cream (35%) 1 tsp vanilla Prince Edward Island Sea Salt (to taste) Directions: In a large saucepan, bring the maple syrup and butter to a boil over medium heat. Cook for 5 minutes. Add the cream (it will bubble up - be careful!) and stir. Place a candy thermometer on the side of the pot and cook for another 3-5 minutes, until the thermometer reads 245F (or 118C). Remove the pot from the heat and stir in the vanilla. Use a whisk to beat the mixture for about 5 minutes, until it thickens. Pour the mixture into a 9 x 9 inch baking pan and sprinkle as much sea salt as you like overtop of the fudge. Let cool completely before slicing.

Maple Baked Stuffed Apples Makes 4

4 Pink Lady, Honey Crisp or other baking apple ¼ cup butter ¼ cup maple syrup 1 cup rolled oats ¼ cup raisins 1 tsp cinnamon Directions: Preheat your oven to 350F. Use a melon baller to scoop the core out of the apple- be careful not to scoop a hole in the bottom! Place the apples upright in a 9 x 9 baking pan. You may need to trim the bottom of the apples to get them to stand up straight. Melt the butter in a medium microwave-safe bowl for about 20 seconds, then mix in all the remaining ingredients. Divide the mixture between the 4 apples, spooning it into the hollowed out centers. Don’t pack the mixture in- it’s okay for it to be mounded up on top. Bake the filled apples for 25 to 30 minutes, until the apples are softened but not completely mushy. Let cool for about 10 minutes, then enjoy warm topped with ice cream.

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