The Cooper-Ellis family has been in the maple syrup business for over fifty years. During the 1950’s and 60’s they sold maple syrup under the Cooper-Ellis Sugar Makers label. Today, Fraser and Peter Cooper-Ellis jointly own and operate CE Maple, one of the largest and most respected Southern-Vermont maple syrup farms.
CE Maple is known for producing consistently high-quality, Vermont maple syrup. In addition to CE Maple, Fraser and Peter both individually own and operate retail, maple syrup businesses. Fraser owns and operates Fraser’s Vermont Maple. Peter owns and operates Hidden Springs Maple.
Hidden Springs Maple also makes incredible maple candies. You can buy them individually or you can buy them by the box. Their pure maple candy with its irresistible creamy maple flavor will melt in your mouth. Their pure maple candy stores well at room temperature for up to four months. They also carry Green Mountain Fudge which is a best seller in their farm store. It is made right up the road at Ferguson Farms. Another item that they have in their store that I personally find very cool is Pure Maple Cream so if you are looking for a delicious breakfast spread for your toast, crepes or waffles I recommend you try their pure maple cream for a true maple flavor in the morning or any time of day. Made from Grade A Light Amber, 100% pure maple syrup. Weight: 3 ounces.
• 1 lb. good quality bacon, sliced
• 2 to 3 tbsp. Vermont Maple Syrup from Hidden Springs Maple (we used Grade B Organic)
• ¼ c. brown sugar
• 2 tsp. Dijon mustard
• ½ tsp. Kosher salt (optional)
• ¼ tsp cayenne pepper (Optional if you like a mild spice flavor)
1. Preheat your oven to 350 F.
2. Wrap a baking sheet with aluminum foil and place a wire rack on top.
3. In a large bowl, mix the Vermont maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper.
4. Add the bacon to the bowl and toss with your hands. Make sure that all of the slices are evenly coated* See note below.
5. Place the bacon in a single layer onto the wire rack.
6. Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy. Be patient!
7. Remove from the oven and cool for 5 minutes on the rack. Don't let them sit too long or else they will stick.
8. Serve at room temperature.
*Note: When using a full pound, the bacon mixture will seem a bit dry when tossing with the glaze ingredients. This is how it's supposed to be. Additional sauce is optional, but not necessary.