One of our earliest maple mentors was Everett Willard, who passed away in July of this year at age 94.  As Department of Agriculture maple specialist, and one of the founders of the Vermont Maple Promotion Board, Everett taught us well as we proceeded with our new career of video and still image production.  “No rusty buckets and rusty spouts that the other photographers like to use – show how clean our maple production is.”  

That was at the beginning, when we were producing Proud Tradition:  Pure Vermont Maple, and the “film committee” was previewing the first edit for accuracy.  Everett, Board President Dave Marvin, Maria Franca Morselli, Fred Taylor, Sam Cutting Senior, Don Harlow, Bob Coombs, Dan Connor, and Nancy Hinsdale were all members of that Board, and most were present at the critiquing session.  Back to the “cutting room” we went to remove our rusty bucket, and make the film adequately represent the pristine, sparkling   liquid that is The Flavor of Vermont.  

From that point forward, Everett and his wife Dorothy became friends, upon whom we could always depend for information and support, particularly in the area of learning about Vermont agriculture.  We asked Everett’s wife Dorothy for a favorite maple recipe of his to share with the readers of Maple News.  This is what she wrote:

Dear Friends:

Here is the requested recipe.  Everett treated our choir with this fudge ever Christmas Eve.  He also made it for table favors for our 60th anniversary party.  Thank you for your interest.  

Sincerely, Dorothy

MAPLE FUDGE
Everett Willard’s Recipe

Grease generously an 8” square pan.  

Combine 2 cups sugar, 1 cup maple syrup, ½ cup of light cream and 2 tablespoons butter.

Cook to 238 degrees. Takes about 10 – 15 minutes.

Cool without stirring until 110 degrees (about 1 hour). Remove thermometer.    Beat with wooden spoon until color lightens and loses its gloss and begins to set.  Pour QUICKLY into prepared pan. Mark out squares.  When cold, cut into squares.  

January 2015