100% pure maple syrup with no additives or preservatives.
Pure Grade A Maple Syrup is perfect for pancakes and waffles; but also delicious for topping ice cream, custards, and desserts. This all-natural sweetener adds flavor but does so with only about 40-50 calories per tablespoon. Maple Syrup also has minerals and vitamins, making it one of nature’s great energy foods! It’s the perfect ingredient for everything from baking bread to your stir fried vegetables!
Maple Syrup Grading
- Grade A Gold, Delicate Taste: Light, golden color with a mild, delicate maple taste. Use this table syrup for a subtle touch of maple in your food. Previously known as Grade A light Amber or Fancy. Available by special order only.
- Grade A Amber, Rich Taste: Amber color with full-bodied, rich flavor. Excellent choice for both table and kitchen use. This grade is a combination of the previous grades of Medium Amber and the lighter half of Dark Amber.
- Grade A Dark, Robust Taste: Dark Amber in color with a more pronounced maple flavor. This choice is for those that wish the maple flavor to be front and center. This grade is a combination of the previous grades of the darker half Dark Amber and lighter part of Grade B.
- Grade A Very Dark, Strong Taste: Extremely dark with a strong flavor, normally used in cooking. This is the darkest of the grade A syrups and was previously classified as darker Grade B. Vermont Syrup, only
Maple Syrup Care: Maple Syrup keeps well at room temperature in sealed containers. Once opened, the syrup should be refrigerated. You may also put the syrup in the freezer; it won’t freeze solid but will keep well. If you should ever discover a mold forming on the surface of your syrup, simply reheat the syrup (DO NOT BOIL) and remove the foam or residue that rises to the top. Let the syrup cool and return to the refrigerator – it will continue to keep well for months.
Maple Syrup Production: It takes about 4 maple trees (each about 40 years old) to produce 40 gallons of sap. When boiled down, this sap will produce 1 gallon of Maple Syrup. This sap can only be gathered during March or April, when nights are below freezing and the days are warm; and all before the trees start to bud. This seasonal “Sugaring Season” is usually 2 to 6 weeks long. Our Grade A Maple Syrup is locally made by four Sugarhouses:
Sugar Hill Maple Farm – Richard & Claudia Hunt, Sugar Hill
Old Man Maple – George & Kim Stroup, Franconia
Fuller’s Sugarhouse – Dave & Patti Fuller, Lancaster
Vermont Very Dark Maple Syrup – Samatha & Paul Amey, Waterford, Vermont