Five Maple Syrup Recipes to Make at Home

Enjoy the sweet flavor of Maine maple syrup in these recipes from the chef at Baxter Brewing's pub

Maple syrup from Maple Moon Farm in Lebanon

In Episode 3 of WeGo, host Kat Englishman heads to Lebanon to learn the beloved tradition of sugaring: turning sap into maple syrup! At this point in the season the sap has dried up, so until you can try your hand at tapping a tree next year, we’ve asked the executive chef at the Pub at Baxter Brewing, Caleb Spruill, to share his top five maple recipes for you to try at home. Whether the syrup is from your backyard, the farm down the road, or the grocery store, these recipes are sure to delight! 

Buffalo Maple Wing Sauce


  • 1 cup Frank’s Red Hot Sauce
  • 1 cup maple syrup
  • ¼ cup balsamic vinegar
  • 1 tsp. black pepper
  • 1 tbsp. garlic powder
  • ½ cup butter (melted)


  1. In a medium saucepan, add hot sauce, maple syrup, vinegar, black pepper, and garlic powder and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 to 20 minutes.
  2. While using an emulsion blender, slowly drizzle in butter to emulsify. Do not add butter too quickly or the mixture will separate!
  3. Use immediately on wings or chicken. If storing, cool rapidly and store for up to one month.

Our tip: Serve these wings with blue cheese dressing or eat them straight as they have a flavor profile that stands on its own.

Candied Bacon


  • 12 slices thick bacon
  • 1 cup maple syrup
  • ½ cup Fireball Cinnamon Whiskey


  1. Preheat the oven to 350 degrees. Line a sheet pan with parchment paper. Lay bacon slices over the parchment paper, making sure none of the bacon is touching. In a separate mixing bowl, whisk the brown sugar and whiskey until thoroughly combined. 
  2. Brush each individual slice of bacon with a thin layer of the sugar and whiskey mixture.
  3. Bake the bacon in the oven for 12 to 15 minutes. Remove pan from oven and carefully turn each slice of bacon over and brush with remaining sugar mixture. Return to the oven for an additional 15 minutes until blackened and crispy but not burnt. The bacon will crisp up after cooling. 
  4. Carefully transfer the bacon to a wire rack and allow to cool at room temperature. Once the bacon is cooled and crisp, store in an airtight container for up to seven days. 

Our tip: Crumble a piece of the bacon over a bowl of vanilla ice cream for a sweet, savory, salty flavor experience!

Maple Bacon Gravy


  • ½ pound diced bacon
  • ⅓ cup bacon fat or butter
  • ½ cup flour
  • 3 cups milk
  • 1 cup heavy cream
  • ¼ cup maple syrup
  • 1 tsp. dried sage
  • 1 tsp. dried marjoram
  • 2 tsp. sugar 


  1. In a medium saucepan, heat the diced bacon over medium heat. Saute gently for 8 to 10 minutes, until the bacon is cooked through and the fat is completely rendered. Pour out excess fat and reserve.
  2. Combine excess fat with either bacon fat or butter to achieve a total of ½ cup of fat. Add in flour slowly while whisking to prevent lumps from forming. Once all of the flour is added, continue cooking and whisking for 2 minutes to cook out the raw flour flavor. Season with salt and pepper as desired. 
  3. Slowly add in milk while whisking to prevent lumps from forming. Next, add the heavy cream and maple syrup. 
  4. Add in sage, marjoram, and sugar, and bring to a simmer. Once the preferred consistency is achieved, remove from heat and serve immediately or rapidly cool and store in an airtight container for three to four days. 

Our tip: Pair this with fried chicken and buttery biscuits for a Yankee take on a southern classic. 

Maple Chipotle Drizzle


  • ¾ cup pure maple syrup
  • 1 chipotle chile in adobo
  • 3 tbsp. chipotle sauce
  • 2 tbsp. ketchup
  • 1 tbsp. dijon mustard
  • 1 tbsp. apple cider vinegar
  • Salt to taste


  1. In a blender, combine all ingredients and puree until very smooth. Pass mixture through a fine sieve if an even smoother consistency is desired. Store in an airtight container for up to one month.

Our tip: Spread this on your sandwiches and burgers for a sweet and spicy kick.

Maple Dijon Vinaigrette


  • 1 tbsp. dijon mustard
  • juice and zest of 3 lemons
  • 2 tsp. kosher salt
  • 1 tsp. fresh black pepper
  • ½ cup apple cider vinegar
  • 1 cup maple syrup
  • 1 cup olive oil

Yield: 24 oz.


  1. In a blender, add dijon, lemon zest, lemon juice, salt, and black pepper, and puree. Add in vinegar and maple syrup and pulse to combine. While blending, slowly drizzle in oil to emulsify. Be careful not to add the oil too quickly, or the mixture will separate. 
  2. Store in an airtight container for up to seven days.

Our tip: Add this to a salad with goat cheese, walnuts, and raspberries for a bright, acidic tang! 

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