In “New England Bakers,” we head north to the small town of Goshen, Vermont, where a young couple are keeping alive the tradition of making maple syrup the old-fashioned way through their Republic of Vermont label. As they check on taps and boiling sap, we learn what it means to carry on the region’s maple syrup legacy in uncertain times.
With the melting snow comes maple season in New England, when we find ourselves craving all things topped or made with delicious pure maple syrup — from our favorite creamy maple walnut ice cream recipe to our best baked beans with maple syrup. Here’s a collection of some of our favorite maple recipes from the Yankee Magazine archives.
The combination of sweet brown sugar, crunchy pecans, and pure maple syrup is tough to beat. Pecan pie lovers in particular will go nuts for these maple nut bars — the handheld variation of the popular dessert.
These Maple Pecan Refrigerator Cookies are very New England–but with a Southern twist, thanks to pecans’ nutty flavor. They’re easy to make and can be stored in the freezer until needed. They’re not super-sweet, but they’re very buttery. For the best maple flavor, use grade B syrup if you can find it, or grade A dark amber will do.