Vermont Syrups
Vermont maple syrup is 100% pure & natural. Vermont was the first state to establish a mandatory maple law to establish purity and quality regulations.
Vermont is the largest producer of pure maple syrup in the U.S. and was the first state to establish a maple law. *(1)

(1)* Vermont maple law reads: “Maple syrup shall not be processed in any manner which adds or removes naturally occurring soluble materials.”

A tablespoon of maple syrup contains 50 calories, 29 grams of carbohydrates, a negligible amount of sodium and no protein, fat, or

Sugarmakers also produce many fine food products made from pure maple syrup which can be purchased from the maple farmers.
Vermont maple syrup is a pure, all-natural sweetener which can be substituted for cane sugar in your favorite recipes

Grades of Syrup

Maple syrup must be graded and labeled properly, in accordance with the color scale standards approved by the state the syrup is produced in (or province, in Canada). These grading designations for color are not uniform in all states and provinces. Although proper cooking affects the grade of the syrup, the quality of the sap also affects its grade, as well as the length of time the sap stands before being boiled. Often the first run of the season will produce the lightest, most delicately flavored syrup. In Vermont, syrup is graded as to flavor and clarity, as well. Most grading systems use the following USDA designations:

Grade A - This is the best grade of syrup and is divided into Light Amber, Medium Amber, and Dark Amber. These terms refer not only to color, but also to flavor; the darker the color, the more intense the flavor. In Vermont, the official designation for Grade A Light Amber is Fancy, having a light color with a delicate, sweet maple flavor.

Grade B - This is a dark, strongly flavored syrup with good maple flavor and overtones of caramel; generally used for cooking or in the production of other food products.

Grade C - This is a commercial-grade syrup, very dark and not generally for sale to consumers. This is used in commercial cooking and is often found in the "table syrup" blends.

Pure maple syrup contains a single ingredient: maple syrup; nothing added, nothing taken away, except water. Biochemically, real maple syrup is mostly sucrose, with a small portion of glucose and fructose. A tablespoon of maple syrup contains 50 calories, 29 grams of carbohydrates, a negligible amount of sodium and no protein, fat, or cholesterol.

Using Maple Syrup

Unopened syrup stores easily, unrefrigerated. However, prolonged storage may cause the color of maple syrup to darken and the flavor may deteriorate, thus it is recommended to store maple syrup in the freezer. This is the best way to prevent any chance of spoilage and to keep the syrup at its peak of quality. If a thin layer of mold develops on an opened container of syrup, it can safely be peeled off and the syrup resterilized by bringing it briefly to 180° (a brief, light boil) and then rebottling it. The syrup may darken, but the flavor should still be unaffected.

"Sugar On Snow" is the traditional springtime treat! Freshly made syrup is taken at about 234° F and poured while hot, over clean snow. The syrup suddenly turns waxy and is eaten like candy, along with doughnuts and sour pickles (as an antidote to the sweetness!).

Although most people use maple syrup in just one way, over pancakes or waffles, there are many, many ways to use maple syrup; as a sauce over ice cream or puddings, a natural glaze poured over ham, baked in the hollow of a winter squash, in many other dishes, and even in many elaborate "gourmet" recipes.

Vermont maple syrup is 100% pure & natural