The Guardian

Maple syrup adds a delicious sweet hint to ice cream – Olive magazine’s maple honeycomb flavour is one of our favourite recipes of the year.

It may now have a rival, however; as one of his festive sweet treats for Christmas, Nigel Slater has created this delicious maple and candied peel ice cream for The Guardian.

It’s on our wish list for sure…

http://www.theguardian.com/lifeandstyle/2015/nov/15/nigel-slater-five-recipes-for-christmas-sweet-treats

The Guardian's maple and candied peel ice cream for

Did you know?

Québec exports its maple products to more than 50 countries

Everywhere it goes, consumers of all ages appreciate maple’s unique flavour.

Scientists are studying maple’s potential health benefits

Studies now underway include those on the antioxidant properties of the polyphenols naturally present in maple syrup, with a recent study indicating that maple syrup is better for cardiometabolic health than refined sugar.

Maple syrup can be used as a sugar substitute in most recipes

In cake and most dessert recipes, for each 250ml (1 cup) of syrup used, simply reduce the stipulated amount of liquid (water, milk, juice, etc.) by 60ml (1/4 cup).

A natural source of energy

Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.