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Maple Cream or Butter
Boil 1 cup light amber in a large saucepan or kettle, stirring frequently, until the temperature is approximately 235 B F on a candy thermometer. Remove from heat and add 1/4 cup of butter. Since you want the mixture to cool as fast as possible, it is recommended you use frozen butter. (You can also set the pan in a bowl of ice water) Stir well until mixture begins to thicken and pour into containers. This freezes very well. 

Maple-Nut Granola
Preheat oven to 300BF.  Combine 4 cups rolled oats, 1/4cup chopped almonds, 1/4 cup chopped pecans, 3/4- 1 cup maple syrup, 4 tbsp. oil, 1/4 tsp salt; spread mixture onto a jelly-roll pan lightly oiled.  Bake for 1 hour, stirring every 15 minutes.  Cool completely. Sore in airtight container for up to one week.
General guidelines for all baking:

General Guidelines
Syrups can be used whenever a recipe calls for a sweetener. When using as a substitute for sugar, use 3/4 cup maple syrup in place of 1 cup sugar and reduce another liquid in recipe by about 3 tbsps. for every cup of syrup. When baking with syrup, consider the following. Maple syrup has a slight acidity which needs to be neutralized for batters to rise and form properly. Add 1/4-1/2 tsp of baking soda (unless recipe calls for butter milk or sour milk products, which will do the same thing).
BACK TO RECIPES

Questions or Comments?

Contact Us At: 
​(413) 337-8301
farm@BerkshireSweetGold.com


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  • Home
  • The Farm
    • Our farm and mission
    • Videos & Gallery
    • Science & Heritage
  • SYRUPS
    • Order Online
    • Market Schedule
    • Care of Syrup
  • Recipes & more info
    • Recipes
    • Tasting Notes
    • Nutrition
  • Connect with us
    • Contact Us
    • The Farmstand
    • Visit the farm or Volunteer
    • Newsletters