…Oh does this ever look good! When I saw the first photo I thought Walnut Pie, sort of along the lines of Pecan Pie but upon reading realized that this is minus the sugary, corn syrupy filling and then I knew this was my kind of recipe.
…It’s a cold, drizzly, dreary day here in Missouri and now I’m dreaming of a slice of this and a hot cup of tea – yum!
I lived in Ontario for 8 years and loved visits to the sugar shacks more than any other winter adventure. Syrup frozen on snow and licked like a popsicle: a sweet wonderland. Now in Florida, maple syrup is one of my favorite ways to bring a bit of Canada into our mouths. Can’t wait to try these!
“Sugaring off” in Quebec sounds like a dream. And between Wisconsin and watching the documentaries Inside Job & Client 9 (back to back nights), I went to bed with a heavy heart. Think i may need to lean on some good old-fashioned baking to bring my optimism back.
man, i miss maple syrup. the summer i spent working on farms in quebec gave me total fantasies about returning to the “sugar shacks” in march…some day…and making maple candy in the snow like little house in the big woods! so awesome.
Thanks for sharing your experience with this recipe ~ I am thinking of making them myself and your description helped me. I think today I’m going to try and the roasted tomatoes with maple syrup as a side dish for dinner ~
Tim, I just recently found your blog and I have to say that I love all the recipes you are posting. This one sounds outstanding! Just saved it to try when I have some time to bake this weekend. Thanks. Kirsten
Tim, the squares look awesome, but what I’m really envious of is your experience in Quebec! Before moving to Chicago, I lived in Ontario for most of my life and so had access to plenty of Canadian maple syrup, but I never had the chance to venture into Quebec for a sugaring off. Maybe this would be something even my parents would enjoy doing with me on a visit home…
OMG: you are such a inspiration & so motivating!!
i love good maple syrup!!
tim, what brand knife is in that awesome photo…love the shiny blade against the “baked” parchment paper & the “texture” of the maple squares!
This is the best use of heavy cream I’ve seen in a long time. Thanks for giving me a fantastic vacation idea, too; it’s nice to find wintry getaway inspiration that’s not all about Mexico or the Caribbean. Heading up north sounds like a wonderful way to seize the season!
growing up between quebec and ontario, i feel like my sense of nationalism was cultivated during elementary school visits to sugar shacks. nothing felt more Canadian (or exciting!) at the time than eating strips of maple syrup that were poured onto fresh snow to make candy.
in sweden maple syrup is priced like gold, but the next time i get my hands on some, i am making these squares!
Comment #2: Wusthof rules. And, total agreement with your Martha Stewart comment. On the west coast the magazine arrives about a week behind everywhere else (including the grocery stores rendering us 2nd class citizens, which has been my 20 year gripe about the enterprise ), so I didn’t know your exact reference until today. Blah. Not enough to say about spring OR beauty this month. Though, I am digging the orange lipstick. :)
Well I really wanted to make this because it looks absolutely delish.. but didn’t have everything in the pantry! So I used half maple half golden syrup (sorry Canadians I know it’s a sin) and we don’t get maple sugar here in Australia so I had to use raw sugar (blaspheming again sorry)… then I had no walnuts either so opted for a mixture of all the bits and pieces in my cupboard: hazelnuts, coconut, dried dates and figs, and almond dark chocolate! HAHA It turned into a totally different recipe – fruit and nut! – so we’ll see how it turns out…no great hopes though. I’m sure it’s nothing to the sugary simplicity above!
Hi Cindy- First of all, maple sugar is easy to find online if you wanted to order it. It is sold at Whole Foods and even at some local grocery stores, check the baking aisle. As for substitutes, I don’t know. The maple sugar has a really concentrated flavor, so simply adding some maple syrup to the granulated sugar is not going to cut it. especially here, where there isn’t enough other liquid to reduce to make up for the additional moisture. You could try maple extract. You could also just try making it with white sugar.
My eyes mIsted over as I read onE for the pan, I thought of my mother. She said things like “one for the pot” and lovely old-style cooking as her speciality.
These bars sound so wonderful and are just the thing she would have baked in that “domain” of hers. I am doing these ones.
I wonder if it would be nice to have some good old recipes mentioned as I am so fond of those memories, and, wouldn’t`you know it….. they include food!