Big Bear Baked Apples
Delectable Cinnamon Pine-Infused Baked Apples
Indulge your sweet tooth with our irresistible Cinnamon Pine-Infused Baked Apples. Whether enjoyed at a festive table or wrapped in foil and cooked in campfire coals, these taste amazing. Gather your ingredients and equipment, and let's get started:
Equipment:
- Baking sheet
- Foil
Ingredients:
- 4 apples, stems removed
- 3 tbsp Big Bear Pine Syrup
- 3 tbsp Cinnamon Sugar
- Chopped mixed nuts or granola (optional)
Instructions:
- In a bowl, combine the Big Bear Pine Syrup and Cinnamon Sugar, creating a deliciously sweet mixture.
- Thoroughly coat each apple on all sides with the sugar mix, ensuring they are evenly coated.
- For an added crunch and flavor, optionally fill the center of each apple with a mixture of chopped nuts or granola tossed with Cinnamon Sugar and Pine Syrup.
- Wrap each apple tightly in foil, creating a chimney at the top to allow steam to escape during baking.
- Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit and place the wrapped apples on a baking sheet.
- Bake the apples for approximately 30 minutes, allowing them to become tender and infused with the delightful flavors of cinnamon and pine.
- Once baked, carefully remove the apples from the oven. If desired, peel off the skin for a smoother texture.
- Serve these delectable treats with a scoop of vanilla ice cream or any other accompaniment of your choice.
NOTE: These delectable treats can also be prepared ahead of time and cooked over the coals of a campfire for a fun and delicious camping treat! When baking in an open fire, place them in the coals outside the hottest part of the fire, and let them cook a bit longer - keep an eye on them!
The combination of cinnamon, pine, and apple is a flavour everyone will enjoy.
Lemon & Pine Sorbet Recipe
Refreshing Lemon & Pine Sorbet Recipe
Lemon & Pine Sorbet is as refreshing as it is unique - perfect for cleansing the palate in a special meal or as a refreshing treat on a warm day. It’s simple to make, and something children can help with (under supervision):
Ingredients:
- Water: 2 cups
- Granulated Sugar: 1 cup
- Big Bear Pine Syrup: 1/3 cup
- Fresh Lemon Juice: 3/4 cup (from about 4-5 lemons)
- Lemon Zest: From 2 lemons
- Optional: A sprig of fresh pine or rosemary for garnish
Instructions:
- In a medium saucepan, combine the water and granulated sugar.
- Bring the mixture to a boil, then reduce the heat and simmer until the sugar has completely dissolved.
- Remove from heat and let it cool to room temperature.
- Once the simple syrup is cool, stir in the pine syrup, fresh lemon juice, and lemon zest.
- Taste the mixture and adjust the sweetness or tartness according to your preference, adding more sugar or lemon juice as needed.
- Transfer the mixture to a bowl and refrigerate until it is completely chilled, at least 2 hours or overnight.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft serve.
- If you don't have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer. Stir and scrape the mixture with a fork every 30 minutes until it is uniformly frozen, which will take about 2-3 hours.
- Transfer the churned sorbet to an airtight container and freeze until it is firm, about 2-4 hours.
Serve:
- Scoop and serve the sorbet in bowls or glasses.
- Garnish with a small sprig of pine or rosemary if desired for an elegant presentation.
Tips:
- Consistency: The sorbet should be smooth and scoopable. If it's too hard, let it sit at room temperature for a few minutes before serving.
- Pine Syrup: Adjust the amount to suit your taste and balance with the Lemon.
- Lemon Zest: Be sure to use only the yellow part of the lemon zest, as the white pith can be bitter.
- Storage: Sorbet can be stored in the freezer for up to 2 weeks.
Fresh, Clean, and Delicious – this frozen treat will impress your guests and have your family wanting more.
Rocky Mountain Shortbread
Rocky Mountain Shortbread Cookies
These cookies are special. The buttery richness of Shortbread blends naturally with the aromatic and complex scent and taste of Big Bear Pine Syrup. Whether it’s for your guests, as a gift, or part of a cookie swap, this original and delicious recipe will become a holiday tradition!
Ingredients:
- Unsalted Butter: 1 cup (2 sticks), softened
- Powdered Sugar: 1/2 cup
- Big Bear Pine Syrup: 1/4 cup
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 1/4 cups
- Salt: 1/4 teaspoon
- Optional: Pine nuts or chopped pecans for topping
Instructions:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Add the pine syrup and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. The dough should be soft but not sticky.
- Take small portions of the dough and roll them into balls, or use a cookie scoop for a uniform size.
- Place the dough balls on the prepared baking sheets, spacing them about 1 inch apart.
- Gently flatten each ball with the back of a fork or your palm. If using, press a few pine nuts or chopped pecans into the top of each cookie.
- For best results, chill the shaped cookies on the baking sheets in the refrigerator for about 15-20 minutes. This helps them maintain their shape while baking.
- Bake in the preheated oven for 10-12 minutes or until the edges are just starting to turn golden brown.
- Keep an eye on them as they can over-brown quickly.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
- Transfer the cookies to a wire rack to cool completely.
Tips:
- Pine Syrup: If your pine syrup is very thick, you can gently warm it to make it easier to mix into the dough.
- Dough Consistency: If the dough is too crumbly, add a tiny bit of milk or water to bring it together.
- Storage: These cookies store well in an airtight container at room temperature for up to a week.
Enjoy your pine syrup shortbread cookies with a cup of tea or coffee, as a delightful snack or a special treat!
Big Bear Apple Tart
Big Bear Apple Tart
Apple and Pine may not sound like they’re meant to go together – but they’re a match made in flavor heaven! This recipe is the perfect Autumn dessert – comforting, rich, delicious and original – treat yourself!
Ingredients:
For the Pastry:
- All-Purpose Flour: 1 1/2 cups
- Salt: 1/4 teaspoon
- Unsalted Butter: 1/2 cup (cold and cut into small pieces)
- Ice Water: 4-5 tablespoons
For the Filling:
- Apples: 4-5 medium-sized (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- Big Bear Pine Syrup: 1/4 cup
- Brown Sugar: 1/4 cup
- Ground Cinnamon: 1 teaspoon
- Nutmeg: A pinch (Freshly grated Nutmeg takes this to a whole other level.)
- Lemon Zest: From 1 lemon
- Lemon Juice: 1 tablespoon
For the Glaze:
- Apricot Jam or Preserves: 2 tablespoons
- Water: 1 tablespoon
Instructions:
- In a large bowl, mix together flour and salt.
- Add the cold butter pieces and, using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- In a large bowl, combine the sliced apples, pine syrup, brown sugar, cinnamon, nutmeg, lemon zest, and lemon juice.
- Toss gently to coat the apples evenly and set aside.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the pastry dough to fit a 9-inch tart pan with a removable bottom.
- Transfer the dough to the tart pan, pressing into the bottom and up the sides. Trim any excess dough.
- Arrange the apple slices in the tart shell in concentric circles, starting from the outside edge and working your way in.
- Drizzle any remaining mixture from the bowl over the apples.
- Bake in the preheated oven for about 40-45 minutes, or until the apples are tender and the crust is golden brown.
- While the tart is baking, heat the apricot jam and water in a small saucepan over low heat (or in the microwave), stirring until smooth.
- Once the tart is done, remove it from the oven and brush the warm apricot glaze over the top of the apples.
- Allow the tart to cool slightly before removing from the tart pan.
- Serve warm or at room temperature, possibly with a dollop of whipped cream or vanilla ice cream.
Tart apples, buttery crust and Big Bear Pine Syrup – just wait until you smell it!
Pine Syrup Glazed Nuts
PINE SYRUP GLAZED NUTS
This tasty snack combines the earthy sweetness of Big Bear Pine Syrup with the rich crunch of mixed nuts. This recipe is simple and versatile, allowing you to use your choice of nuts. Here’s how to make them:
Ingredients:
- Mixed Nuts: 2 cups (such as almonds, walnuts, pecans, and cashews)
- Big Bear Pine Syrup: 1/4 cup
- Brown Sugar: 2 tablespoons
- Butter: 2 tablespoons
- Salt: 1/2 teaspoon
- Cayenne Pepper: 1/4 teaspoon (optional, for a spicy kick)
- Rosemary: 1 teaspoon, finely chopped (optional, for an herbal note)
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Spread the nuts in a single layer on the baking sheet.
- Toast in the oven for about 10 minutes, stirring occasionally, until they are lightly browned and fragrant.
- Remove from the oven and set aside.
- In a medium saucepan, combine the pine syrup, brown sugar, butter, salt, and cayenne pepper (if using).
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat and simmer for 2 minutes, continuing to stir.
- Add the toasted nuts to the glaze in the saucepan.
- Stir until the nuts are completely coated with the glaze.
- If using rosemary, add it now and stir to combine.
- Spread the glazed nuts back onto the prepared baking sheet in an even layer.
- Bake in the oven for 10-15 minutes, stirring occasionally, until the nuts are glazed and slightly crispy.
- Remove the nuts from the oven and let them cool on the baking sheet. They will harden as they cool.
- Once cooled, break apart any clumps.
- Store the pine syrup glazed nuts in an airtight container at room temperature for up to a week.
Tips:
- Watch Carefully: Keep a close eye on the nuts while they are in the oven to prevent burning.
- Customization: Feel free to adjust the amount of cayenne pepper for spiciness or add other spices like cinnamon or nutmeg for different flavor profiles.
- Serving Suggestion: These nuts are great for snacking, as a cocktail accompaniment, or even as a topping for salads or desserts.
Sweet, salty, and crunchy!
Vanilla Ice Cream with Pine Syrup Drizzle
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- Pinch of salt
- Big Bear Pine Syrup to drizzle!
Instructions:
- Mix Ingredients: In a bowl, whisk together the heavy cream, milk, sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
- Chill Mixture: Cover and chill the mixture in the refrigerator for at least 2 hours, or overnight for best results.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze: Transfer the ice cream to a container and freeze it for at least 4 hours, or until firm.
Serving
- Scoop Ice Cream: Scoop the vanilla ice cream into bowls or cones.
- Drizzle Pine Syrup: Generously drizzle pine syrup over the ice cream.
- Garnish (Optional): Add a small sprig of pine for decoration (ensure it's edible) or a sprinkle of pine nuts for an extra crunch.
Big Bear Pear Tart
Ingredients:
For the Tart Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 1-2 tablespoons cold water
For the Filling:
- 3-4 ripe pears, peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Big Bear Pine Syrup
Instructions:
Make the Tart Crust:
- In a food processor, combine flour and sugar.
- Add chilled butter and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and 1 tablespoon water; pulse until the dough just comes together, adding more water if necessary.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat Oven: Preheat your oven to 375°F (190°C).
Roll Out Tart Crust:
- On a lightly floured surface, roll out the dough to fit a 9-inch tart pan.
- Press the dough into the pan and trim any excess.
Prepare Pear Filling:
- Toss sliced pears with lemon juice, sugar, cinnamon, and nutmeg.
Assemble the Tart:
- Arrange the pear slices in the tart shell in an overlapping pattern.
- Drizzle pine syrup over the pears.
Bake the Tart:
- Bake for about 40-45 minutes, until the crust is golden and the pears are tender.
- During the last 10 minutes of baking, brush the pears with additional pine syrup for a glossy finish.
Cool and Serve:
- Let the tart cool in the pan on a wire rack.
- Serve slices of the tart with an extra drizzle of pine syrup.
Enjoy your Pine Syrup and Pear Tart! Its delicious combination of flavors makes it a perfect dessert for special occasions or as a sophisticated addition to a seasonal menu.
Pine Syrup and Dark Chocolate Fondue
Ingredients
For the Chocolate Fondue:
- 200g (about 7 oz) good-quality dark chocolate, chopped
- Big Bear Pine Syrup to taste (2-3 table spoons)
- 150 ml (about ⅔ cup) heavy cream
- 2 tablespoons unsalted butter
- A pinch of salt
For Dipping:
- Fresh fruits (strawberries, banana slices, apple chunks)
- Marshmallows
- Pieces of pound cake or angel food cake
- Biscotti or shortbread cookies
Instructions
Make the Chocolate Fondue:
- In a medium saucepan, heat the heavy cream and butter over medium heat until hot but not boiling.
- Remove the saucepan from the heat and add the chopped dark chocolate and a pinch of salt.
- Stir until the chocolate is completely melted and the mixture is smooth.
- Stir in about 2-3 tablespoons of the pine syrup, adjusting to taste. The fondue should have a hint of pine flavor without overpowering the chocolate.
Assemble and Serve:
- Transfer the chocolate fondue to a fondue pot set over a flame to keep it warm and smooth.
- Arrange the dipping items on a platter or in separate bowls.
- Provide fondue forks or skewers for guests to dip the fruits, marshmallows, and cake pieces into the chocolate fondue.
Enjoy your Chocolate and Pine Syrup Fondue as a decadent dessert at a dinner party or a cozy night in. The pine syrup adds a unique twist that's sure to intrigue and delight your taste buds!
Pine Syrup Crepes
Crepes are easy and fun to make. Great for breakfast or as a luscious desert, the addition of Big Bear Pine Syrup makes this treat truly special.
Ingredients:
- 1 bottle Big Bear Pine Syrup
- 1 cup all-purpose flour
- 2 eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- Additional butter for cooking
Instructions:
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and sugar.
- Add Wet Ingredients: Make a well in the center and pour in the milk, eggs, melted butter, and vanilla extract. Whisk until smooth.
- Rest the Batter: Let the batter sit for about 30 minutes to allow the flour to absorb the liquid.
- Heat a Non-Stick Pan: Lightly butter a non-stick frying pan and heat over medium-high heat.
- Cook Crepes: Pour or scoop the batter onto the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Flip and Cook: Cook the crepe for about 1-2 minutes until the bottom is light brown. Flip and cook the other side.
Assembling the Crepes
- Drizzle Pine Syrup: Once the crepes are cooked, drizzle them with pine syrup.
- Fold and Serve: Fold the crepes in quarters or roll them up. They can be served hot, with extra pine syrup on the side for those with a sweet tooth!
Optional Toppings
- Whipped cream.
- Fresh citrus like Orange pairs very well with pine syrup.
- A sprinkle of powdered sugar.
- A dollop of Greek yogurt or mascarpone cheese.
Enjoy your Pine Syrup Infused Crepes as a delightful start to your day or as a sophisticated dessert. The pine syrup adds a unique and aromatic flavor that pairs wonderfully with the light and airy crepes.
Pine Infused Panna Cotta
Panna Cotta is a delicious desert that can be casual or elegant – the creamy texture and richness of traditional Panna Cotta is a perfect match with the complex yet delicate flavours of Big Bear Pine Syrup. Whether you want a desert for a weeknight meal or a fancy holiday feast, this won’t disappoint!
Ingredients:
- Heavy Cream: 2 cups
- Whole Milk: 1 cup
- Big Bear Pine Syrup: 1/3 cup (plus extra for drizzling)
- Sugar: 1/4 cup
- Gelatin Powder: 2 teaspoons
- Cold Water: 3 tablespoons
- Vanilla Extract: 1 teaspoon
- Optional Garnishes: Fresh berries, mint leaves, or edible flowers for decoration
Instructions:
Prepare Gelatin:
- Sprinkle the gelatin powder over the cold water in a small bowl. Let it sit for about 5 minutes to bloom (the gelatin will become spongy).
Heat the Cream and Milk:
- In a saucepan, combine the heavy cream, whole milk, pine syrup, and sugar.
- Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
Dissolve the Gelatin:
- Remove the cream mixture from the heat.
- Add the bloomed gelatin and vanilla extract to the hot cream mixture. Stir until the gelatin is completely dissolved.
Strain and Pour:
- To ensure a smooth texture, strain the mixture through a fine-mesh sieve into a large measuring cup or a bowl with a pouring spout.
- Pour the mixture into individual serving glasses or ramekins.
Chill the Panna Cotta:
- Place the glasses or ramekins in the refrigerator.
- Chill until the panna cotta is set, which usually takes at least 4 hours, but preferably overnight.
Serve:
- Once set, the panna cotta can be served in the glasses or unmolded onto plates.
- To unmold, briefly dip the bottom of each ramekin in hot water and then invert onto a serving plate.
- Drizzle extra pine syrup over each panna cotta.
- Garnish with fresh berries, mint leaves, or edible flowers if desired.
Tips:
- Pine Syrup: Consider starting with a smaller amount and adjusting to taste.
- Texture: Panna cotta should have a soft, wobbly texture. If it's too firm, reduce the amount of gelatin next time.
- Flavor Variations: Feel free to infuse the cream mixture with additional flavors such as lemon zest, cinnamon, or even a splash of liqueur.
- Dairy-Free Version: For a dairy-free version, substitute the heavy cream and milk with full-fat coconut milk.
Sophisticated. Subtle. Silky. This Panna Cotta may become a favourite for your family and guests!
Pine Syrup Brittle
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/4 cup Big Bear Pine Syrup
- 1 teaspoon baking soda
- 1 cup roasted, unsalted nuts (like peanuts or cashews)
Directions
- Prepare Pan: Grease a large baking sheet.
- Cook Sugar Mixture: In a heavy saucepan, combine sugar, corn syrup, and water. Cook over medium heat until the sugar dissolves, then stir in butter and pine syrup. Bring to a boil and cook until the mixture reaches 300°F (hard crack stage).
- Add Baking Soda and Nuts: Remove from heat and quickly stir in baking soda, then fold in the nuts. The mixture will bubble up.
- Spread and Cool: Pour onto the prepared baking sheet and spread into an even layer. Allow to cool completely, then break into pieces.
Pine Syrup Truffles
Ingredients
- 8 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons pine syrup
- Cocoa powder, for dusting
Directions
- Make Ganache: Heat the cream and pine syrup in a saucepan until it just begins to boil. Pour over the chopped chocolate and let it sit for a minute. Stir until smooth.
- Chill: Pour the mixture into a shallow dish and refrigerate until firm.
- Form Truffles: Once firm, use a melon baller or spoon to scoop out small portions. Roll them into balls with your hands.
- Coat Truffles: Roll the truffles in cocoa powder to coat.
- Store: Store the truffles in the refrigerator until ready to serve.
These recipes allow the distinctive flavor of pine syrup to shine, creating confections and candies that are not only delicious but also offer a unique taste experience. Remember to handle hot sugar with care and adjust the pine syrup to suit your taste preference.
Big Bear Toffee
Big Bear Toffee is a unique and delicious confection, combining the rich, caramel-like sweetness of traditional toffee with the aromatic notes of pine – the perfect gift for others…or yourself!
Ingredients:
- Granulated Sugar: 1 cup
- Unsalted Butter: 1/2 cup (1 stick), cut into pieces
- Big Bear Pine Syrup: 1/4 cup
- Water: 2 tablespoons
- Salt: 1/4 teaspoon
- Vanilla Extract: 1 teaspoon
- Baking Soda: 1/2 teaspoon
- Optional Toppings: Chopped nuts, sea salt, or chocolate chips
Instructions:
- Prepare Your Equipment:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Have the baking soda and vanilla extract measured and ready to use, as you'll need to work quickly at a certain stage.
- Combine Ingredients:
- In a medium-heavy saucepan, combine the sugar, butter, pine syrup, water, and salt.
- Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves.
- Cook the Toffee Mixture:
- Continue to cook the mixture, stirring frequently, until it reaches the hard crack stage (300°F to 310°F on a candy thermometer). The mixture will darken to a deep amber color. This process can take about 10-15 minutes.
- Be careful not to burn the mixture, as toffee can go from perfect to burnt very quickly.
- Add Baking Soda and Vanilla:
- Once the toffee reaches the hard crack stage, remove it from heat.
- Quickly stir in the vanilla extract and baking soda. The mixture will bubble up when the baking soda is added, which is normal.
- Pour and Cool the Toffee:
- Immediately pour the hot toffee onto the prepared baking sheet. Spread it into an even layer using a spatula.
- If using toppings like chopped nuts, sea salt, or chocolate chips, sprinkle them over the toffee while it's still hot.
- Let the Toffee Set:
- Allow the toffee to cool and harden at room temperature. This will take about 1-2 hours. Avoid moving the tray as the toffee sets.
- Break the Toffee:
- Once the toffee is completely set and hard, break it into pieces. You can use a knife to score it and then snap it, or just break it by hand into rustic pieces.
- Store:
- Store the pine syrup toffee in an airtight container at room temperature. It should last for several weeks.
Tips:
- Monitoring Temperature: Use a reliable candy thermometer to monitor the temperature accurately. Hard crack stage is crucial for getting the perfect toffee texture.
- Handling Hot Toffee: Be very careful when working with the hot toffee mixture, as it can cause severe burns.
- Customization: Feel free to experiment with different toppings or mix-ins to suit your taste.
Big Bear Toffee is unique and delicious treat that's perfect for sharing or gifting!
Pine Syrup Fudge
An intriguing twist on classic fudge, this recipe combines the richness of traditional fudge with the fresh, aromatic taste of pine syrup.
Ingredients:
- Semi-Sweet Chocolate Chips: 3 cups
- Sweetened Condensed Milk: 1 can (14 ounces)
- Big Bear Pine Syrup: 1/4 cup
- Butter: 2 tablespoons, softened
- Vanilla Extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Optional Mix-ins: Nuts, dried fruit, or mini marshmallows
Instructions:
Prepare the Pan:
- Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Lightly grease the lining.
Melt Chocolate:
- In a medium saucepan, combine the chocolate chips, sweetened condensed milk, and butter.
- Cook over low heat, stirring constantly, until the chocolate and butter are completely melted and the mixture is smooth.
- Be careful not to overheat the mixture, as chocolate can burn easily.
Add Big Bear Pine Syrup and Flavorings:
- Once the chocolate is melted, remove the saucepan from heat.
- Stir in the pine syrup, vanilla extract, and salt. Mix until everything is well combined.
- If you’re using any mix-ins like nuts or dried fruit, fold them in at this stage.
Pour into Pan:
- Pour the fudge mixture into the prepared pan and spread it out evenly with a spatula.
Chill the Fudge:
- Refrigerate the fudge for at least 2-3 hours, or until it is firm and set.
Cut the Fudge:
- Once the fudge is set, use the overhangs to lift it out of the pan.
- Place it on a cutting board and cut it into squares or desired shapes.
Serve or Store:
- The fudge can be served immediately or stored.
- To store, place the fudge pieces in an airtight container, separating layers with parchment paper to prevent sticking.
- Fudge can be kept at room temperature for a softer texture, or in the refrigerator for a firmer texture.
Tips:
- Chocolate Quality: Use good quality chocolate for the best flavor and texture.
- Consistency: If the fudge mixture seems too thick after adding the pine syrup, gently heat it while stirring until it reaches the desired consistency.
- Pine Syrup Flavor: Adjust the amount of pine syrup to your taste.
A deliciously tasty treat perfect for satisfying your sweet tooth or gifting to friends and family!
Big Bear Marshmallows
These homemade Marshmallows are a fun way to infuse the delicious flavours of Pine Syrup with a classic treat. Kids will love them – so will you!
Ingredients:
- Unflavored Gelatin: 3 tablespoons (about 3 packets)
- Cold Water: 1/2 cup, divided
- Granulated Sugar: 1 1/2 cups
- Corn Syrup: 1 cup
- Big Bear Pine Syrup: 1/4 cup
- Salt: 1/4 teaspoon
- Vanilla Extract: 1 teaspoon
- Powdered Sugar: For dusting
- Cornstarch: For dusting
Instructions:
Prepare the Gelatin:
- In the bowl of a stand mixer, sprinkle the gelatin over 1/4 cup of cold water. Let it sit for about 10 minutes to soften.
Make Sugar Syrup:
- In a medium saucepan, combine the granulated sugar, corn syrup, pine syrup, salt, and the remaining 1/4 cup of water.
- Place over medium-high heat and cook without stirring until the mixture reaches 240°F (115°C) on a candy thermometer. This will take about 7-10 minutes.
Whip the Gelatin Mixture:
- Once the sugar syrup is ready, slowly pour it into the softened gelatin while the mixer is running on low speed. Be careful, as the syrup will be very hot.
- Increase the speed to high and whip until the mixture becomes very thick and fluffy, about 10-12 minutes.
- Add the vanilla extract in the last minute of whipping.
Prepare the Pan:
- While the marshmallow is whipping, prepare a 9x13 inch pan. Lightly oil it and then dust it with a mixture of powdered sugar and cornstarch.
Pour the Marshmallow:
- Once the marshmallow mixture has thickened, pour it into the prepared pan. Smooth the top with a greased spatula.
- Dust the top with more powdered sugar and cornstarch mixture.
Let the Marshmallow Set:
- Allow the marshmallow to sit, uncovered, at room temperature for at least 4 hours or overnight. This will help it set and become firm.
Cut the Marshmallows:
- Once set, turn the marshmallow slab out onto a surface dusted with more powdered sugar and cornstarch mixture.
- Use a sharp knife or a pizza cutter to cut the marshmallow into squares or desired shapes.
- Dust all sides of each marshmallow with the powdered sugar and cornstarch mixture to prevent sticking.
Store:
- Store the marshmallows in an airtight container at room temperature. They should keep well for up to 3 weeks.
Tips:
- Handling Sticky Marshmallow: If the marshmallow mixture is too sticky to handle, lightly grease your hands and the cutting tools with oil.
- Flavor Variations: Feel free to experiment with adding different extracts in place of vanilla for varied flavors.
- Pine Syrup: Adjust the amount of pine syrup according to your taste and the intensity of the syrup.
Enjoy your Big Bear Marshmallows as a treat on their own, in hot chocolate, or in s'mores around the campfire!