Vermont Maple Syrup

All Vermont Maple Syrup is of equal quality, sugar content, and density (thickness). It’s just a matter of personal taste which one YOU consider the best!

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Buyers Guide to Grade A Pure Vermont Maple Syrup


Golden Color/Delicate Flavor
(Vermont Fancy)

Usually made at the beginning of the new maple season. Pour over vanilla ice cream for a Vermont maple sundae, sometimes called the Sugarmakers’ Favorite Dessert.




Amber Color/Rich Flavor
(Compares well to the former Medium Amber)

Usually made about mid-season and seems to be the most popular for all around use. A good choice for gifts.




Dark Color/Robust Flavor
(Compares well to the former Grade B)

As the maple season progresses, the syrup darkens in color and develops a more robust maple flavor. Good for all around use, its hearty flavor is a great choice for all kinds of recipes. Pour over baked apples or squash, use as a glaze for meats and vegetables.



Very Dark Color/Strong Flavor
(Even darker than Grade B!)

Produced at the end of the season, it’s perfect for cooking! Makes Vermont baked beans, breads, and cookies especially tasty.

Storage Tips: Always refrigerate after opening. To preserve maple’s fresh flavor and prevent crystallization, it can be frozen. Freeze and thaw any number of times, just thaw completely, mixing in any condensation on the top before use.