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Recipes: Maple Honey

Maple Honey Fudge


  • 2 cups (500 mL) granulated sugar
  • 1/3 cup (75 mL) Forever Bee Maple Honey
  • ½ cup (125 mL) milk or half & half cream (or Condensed Milk)
  • ¼ cup (125 mL) unsalted butter
  • 1 tsp (5 mL) vanilla


  1. In a heavy saucepan, stir together the sugar, Maple honey and cream. Place over low-medium heat stirring to dissolve the sugar. Attach the candy thermometer ensuring the bulb does not touch the bottom of the pan but is immersed in the liquid.
  2. Increase the heat and bring to a boil. Do not stir till the mixture reaches 240’F. Remove from heat and stir in the butter and vanilla. With a wooden spoon, beat constantly till the mixture cools and thickens slightly. Pour into a well-buttered 8 or 9” glass pan.
  3. Cool for 10 – 15 minutes, score slightly with a sharp knife. Allow to finish cooling.  Cover and refrigerate if not serving right away.

Adapted from The Farmers Market Cookbook (General Publishing 1984) by Anita Stewart, Food Laureate and Jo Marie Powers, Professor Emeritus

Maple Honey Glazed Ham


  • 100g (1/2 cup, firmly packed) brown sugar
  • 160ml (2/3 cup) Maple Honey 
  • 1 tablespoon Dijon Mustard
  • 1 (about 8kg) whole leg ham, on the bone
  • Whole cloves


  • Stir the sugar, Maple Honey and mustard in a bowl until the sugar dissolves.
  • Preheat oven to 170C. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.
  • Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.

Steelhead Trout Baked with Maple Honey Glaze


  • 2 Garlic Cloves
  • 2 TBSP maple honey
  • 2 TBSP brown sugar
  • 2 TBSP rice vinegar (feel free to experiment with other types like cider)
  • 2 TBSP Dijon mustard
  • 2 TBSP Soy sauce
  • 1/4 cup butter


  1. Melt the butter in a small sauce pan over low heat.
  2. Whisk in the ingredients.
  3. Place the fish in the center of a rectangle of foil.
  4. Pour the glaze over the fish and fold the packet around the fish.
  5. Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in. Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes.

The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.


Maple Honey Butter


  • 1 1/2 cup butter, softened
  • 1 cup maple honey
  • 1 cup powdered sugar
  • 1 tsp cinnamon, optional


  1. Place all ingredients into a medium bowl and beat on low until incorporated, then on medium high for 1 1/2 - 2 minutes.
  2. Store in air tight container in refrigerator. I pop in microwave for 10-15 seconds and stir, if I want it soft.
  3. It stores well in refrigerator - a month or longer. 

    Maple Honey Granola


  • 3 cups old fashioned oats
  • 12cup shredded coconut (sweetened or unsweetened)
  • 1 cup nuts, chopped (I like a mixture of almonds, pecans, cashews, and sunflower seeds)
  • 12-1 teaspoon cinnamon (I use 1 teaspoon)
  • 14teaspoon salt
  • 2 tablespoons vegetable oil
  • tablespoons of maple honey
  • 1 cup dried fruit (I like a mixture of cranberries, raisins, chopped apples and apricots)



  1. Preheat oven to 300 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine rolled oats, coconut, nuts, cinnamon, and salt.
  4. In a separate bowl stir together oil and maple honey.
  5. Pour liquid mixture over the dry ingredients and stir together.
  6. Spread onto the prepared baking sheet and bake for approx 20-25 minutes (stirring occasionally).
  7. The longer you bake it the crunchier the granola will be. It may still be sticky when it comes out of the oven, but it will become crisp and dry as it cools.
  8. Place baking sheet on a wire cooling rack.
  9. Once cooled, mix in the dried fruit and store in an airtight container or plastic bag in the refrigerator.
  10. It will keep for several weeks.


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