This maple syrup is delicious as a topping for pancakes, French toast, and ice cream; a sweetener for yogurt; and a wonderful addition to cocktails.
This natural sweetener is derived from the sap of sugar maple trees that thrive in the Great Northern Forest. Forty-five gallons of sap are boiled down over a wood fire to make one gallon of perfect sweet syrup. Maple sap flows freely and sweetly only after a winter dormant period and with days above freezing and nights below freezing. As the sugaring season progresses from February through March, each batch of syrup is a little different. Early syrup is light golden with a delicate buttery taste, evolving to a dark amber with a robust maple flavor by season’s end.
Choose ‘Golden Color with Delicate Taste,’ ‘Amber Color with Rich Taste,’ or ‘Dark Color with Robust Taste;’ or try two or three different ones and make an event of comparing them. They all have a wonderful maple flavor— you can’t go wrong.
The criteria for color grading are defined by the Vermont Agency of Agriculture. For a full description of the differences and pairing suggestions click this link: color grade descriptions from the Vermont Maple Sugar Makers’ Association
This natural sweetener is derived from the sap of sugar maple trees that thrive in the Great Northern Forest. Forty-five gallons of sap are boiled down over a wood fire to make one gallon of perfect sweet syrup. Maple sap flows freely and sweetly only after a winter dormant period and with days above freezing and nights below freezing. As the sugaring season progresses from February through March, each batch of syrup is a little different. Early syrup is light golden with a delicate buttery taste, evolving to a dark amber with a robust maple flavor by season’s end.
Choose ‘Golden Color with Delicate Taste,’ ‘Amber Color with Rich Taste,’ or ‘Dark Color with Robust Taste;’ or try two or three different ones and make an event of comparing them. They all have a wonderful maple flavor— you can’t go wrong.
The criteria for color grading are defined by the Vermont Agency of Agriculture. For a full description of the differences and pairing suggestions click this link: color grade descriptions from the Vermont Maple Sugar Makers’ Association
Nutritional Information goes here