Maple, the Official Flavor of Vermont!

Vermont is the largest producer of pure maple syrup in the U.S. and was the first state to establish a maple law. Vermont syrup meets or exceeds the standards of quality, purity and density of all maple producing states and provinces. Vermont's maple syrup is 100% natural with nothing added and our climate and soil conditions are perfect for producing the best maple syrup. Our many sugarbushes (our term for the groves of maple trees) help Vermont to maintain its rich agricultural heritage and beautiful landscape.

When you travel to Vermont be sure to include time for visiting sugarhouses--each one is different and has its own personality. From small, traditional sugarhouses deep in the woods to large sugarhouses using equipment with the latest technology, you can watch the pride and care that goes into producing Vermont's first agricultural product of the year. Vermont maple syrup is available in four grades, and is packed in plastic and glass containers in a variety of sizes. Sugarmakers also produce many fine food products from pure maple syrup which can be purchased from the maple farmers on this website.

• Buy Maple (By Mail, Retailers, Bulk, & Wholesale)
• The Maple Story
• Pure Vermont Maple Syrup
• Maple Products
• Maple Frequently Asked Questions
• Maple Grades
• Teachers Information (Education)
• Vermont Maple Sugar Makers Association
• Vermont Maple Foundation

Pure Vermont Maple Syrup

All Vermont maple syrup is essentially organic, made by boiling the sap of maple trees, with nothing added. In order to legally label their syrup and other maple products organic, some Vermont maple producers have gone through the process of certifying their maple operation with the Northeast Organic Farming Association of Vermont. These producers have prepared and submitted a verified forest management plan and other paperwork that describes how they meet the standards set for organic certification and have paid a fee for the right to call their products organic. These are standards that virtually all maple producers ascribe to.

Maple Products

Granulated Maple Sugar (sometimes called stirred sugar or Indian sugar) is made by heating maple syrup until the temperature is 45° to 50° F above the boiling point of water. It is then allowed to cool to about 200° F, and stirred until it granulates and ends in dry crumbs. Then the sugar is sifted through a coarse screen to make a uniformly sized product.

Maple Cream is made by boiling maple syrup to 22° to 24° F above the boiling point of water, then rapidly cooling the cooked syrup to room temperature, followed by slow stirring. This procedure results in the formation of very small sugar crystals and forms a product which spreads easily on toast or muffins.

Maple Fudge is made by boiling Fancy maple syrup to 22° to 23° F above the boiling point of water (234° - 235° F), without stirring. It is then cooled to 160°, again without stirring; then stirred with a wooden spoon till it loses its gloss, and poured into a greased pan.

Maple Sugar Cakes (molded candy) are prepared by heating syrup to 32° to 34° F above the boiling point of water. Then cool the pan of cooked syrup to at least 200° F but not below 160° F. The thick syrup is then stirred, either by hand with a large spoon or with a commercial maple sugar machine. While the sugar is still soft and plastic, it is poured or packed it into rubber or metal molds of different shapes.

Hard Maple Sugar (block sugar) is prepared by heating syrup to 34° to 38° F above the boiling point of water, stirred while hot, poured into molds and cooled. It is harder than molded candies and sold in blocks.

Other Products Made with Maple Syrup

Many products, using maple syrup as a principal ingredient, are offered today. These include maple salad dressings, maple coated nuts, maple cotton candy, maple snow cones, maple creemees, maple lollipops, maple jelly, etc.

Maple Frequently Asked Questions

Q. What is the best grade of maple syrup to buy?

Answer: The best grade of syrup to buy is the one that you like the best! Each grade of Vermont maple syrup has the same density and clarity but the color and flavor varies. Vermont Fancy is the lightest grade in color and has the most delicate flavor while Vermont Grade A Dark is darker in color and has a more pronounced maple flavor. If you want to cook or bake with syrup, it is better to buy the darker grades so that the flavor of the syrup isn’t over-powered by the other ingredients in your recipe.

Q.What is the best way to store maple syrup?

Answer: Maple syrup should be stored in a cool place until opened. Once opened it must be refrigerated. For long term storage pure maple syrup retains its flavor best when kept in the freezer. Maple syrup will not freeze solid and can be poured into smaller containers for use. If you purchased syrup in tin containers, it is recommended, after opening, that you pour it into clean, odor-free plastic or glass jars (like canning jars) and then put those into the refrigerator or freezer.

Q.What is the best way to store maple cream?

Answer: Maple Cream is made from pure maple syrup which is cooked and stirred to a cream consistency. Maple cream should be refrigerated when not in use. If you plan to keep Maple Cream for any period of time before using, put it into the freezer to keep the consistency and flavor at its best.

If Maple Cream separates, simply stir the syrup back into the cream with a sturdy knife or spoon. If the container of Maple Cream has been opened for some time and has hardened, it can be restored by placing the container in very warm water, being careful the keep the water level below the top of the container, and stirring the cream, once it is warm, until it softens.

Q.Does tapping and taking sap from a tree damage it?

Answer: Tapping and collecting sap do not harm the tree, if the guidelines spelled out in the North American Maple Producer’s Manual 2nd edition are followed. The North American Maple Project has monitored hundreds of maples in Vermont for 20 years, and has found no significant difference between the health of maples tapped yearly for syrup making and maples that have never been tapped.

Q.Is anything added or put into Vermont maple syrup?

Answer: Vermont maple syrup consists of maple sap, from which water has been boiled off to achieve a density of 66.9% sugar. Vermont maple law reads: “Maple syrup shall not be processed in any manner which adds or removes naturally occurring soluble materials.”