New Product! Pure Vermont Maple Sugar!

Now offering a new way to get your maple kicks.

Maple sugar is a cooked-down version of pure maple syrup which has been boiled and stirred/strained down into a granulated form with minimum moisture content and nothing added. This was the traditional preservation method early settlers used for a sweetener before refrigeration or cane sugar was readily available.

Although today we have access to refrigerators and cane sugar, maple sugar is a healthy and simple alternative that adds a new twist to your favorite recipes. Maple sugar is high in healthful antioxidants and naturally includes essential minerals such as calcium, magnesium, potassium, and manganese. It also contains one of the lowest calorie levels than other common sweeteners; and has been shown to have healthy glycemic qualities.

You can directly substitute maple sugar one-for-one with cane sugar. You can use it anywhere you’d use cane sugar for baking, to breakfast cereal, to your morning coffee.

Buy it here!

Maple Rhubarb Pudding Cake

Fresh Picked Rhubarb

Fresh Picked Rhubarb

You know it’s truly Spring when you have fresh rhubarb for sauce, pies and cakes!  I make my rhubarb sauce with Maple Syrup instead of white sugar.  You can also substitute the white sugar in the cake with Maple sugar or Maple syrup.  I used Maple syrup in the sauce and white sugar in the cake batter this time.  The maple rhubarb sauce can be eaten as is, used over pound cake or ice cream.

Sauce ingredients:

Maple Rhubarb Sauce

Maple Rhubarb Sauce

4 cups of fresh rhubarb

1 cup Maple Syrup

2 tsp butter Read more

Substitute sugar for Maple Syrup and Maple Syrup Cooking Equivalents

Quick word association – I say maple syrup you say……pancakes right?  I certainly agree with this – I love maple syrup on pancakes or more accurately I enjoy a little pancake with a lot of syrup!!  Maple syrup is a natural sugar loaded with vitamins, minerals and antioxidants that makes a great substitution for processed sugar.

I use maple syrup everyday in my coffee.  I also use it to sweeten plain yogurt, in smoothies and on my oatmeal.  I substitute sugar in my baking with maple syrup.  Winter squash and carrots are extra yummy when baked with syrup!  Top off any meal with a Vermont tradition of maple syrup on ice cream.

Maple syrup and coffee

Maple syrup substitutions for granulated sugar:

1 cup granulated sugar = 3/4 – 1 cup maple syrup  If you like sweeter food use 1 cup , if you want it slightly less sweet use 3/4 cup

There is more moisture in maple syrup so you should decrease other liquids (milk, oil,etc.) by 2-4 tablespoons overall (not each type of liquid).

If the batter needs to rise add 1/4 to 1/2 tsp of baking soda to neutralize the slight acidity in maple syrup.  If the recipe already has buttermilk, sour milk or sour cream this will do the same as the baking soda so do not add more.

Decrease the oven temperature by 25* as syrup tends to caramelize the top and edges.


Baked Maple Glazed Baby Carrots

Vary this recipe based on how many your feeding.  I either use whole carrots ( so my bunnies get the scraps!) or I cheat and use a bag of baby carrots.

1 bag of baby carrots

1 – 1/2 cups syrup

3 Tbsp butter

Salt and Pepper to taste


Mix all the ingredients in a large glass baking dish.  Spread evenly.  Bake at 350* about 35 minutes or until tender.   Enjoy!


National Maple Syrup Day December 17!





Ian demonstrating maple is naturally good straight from the tree!

  • Maple syrup is 100% natural and organic, syrup is made by removing water – nothing is added!
  • It takes 40 gallons of sap from a sugar maple tree to produce 1 gallon of syrup!  It’s  a true  labor of love (or love of labor!).
  • Maple syrup  in vitamins  B2, B5,B6, niacin, biotin and folic acid
  • Maple syrup is rich in antioxidants
  • Maple syrup contains minerals such as calcium, iron,potassium, manganese, and phosphorous
  • Sugar maple

    Preparing sugar maples to be tapped for the first time.


  • Sugar maples (sometimes known as hard or  rock maples) are the primary type of maples we use to produce our maple syrup
  • Maple trees tend to be about 40 years old before they are first tapped – we minimize the damage to the tree when we tap, some of our trees are 100 years old!
  • Vermont Maple Syrup Grades Delicate Rich Robust

    Vermont Maple Syrup Grades
    Delicate Rich Robust


  • Grade A Golden Color with Delicate Taste
  • Grade A Amber Color with Rich Taste
  • Grade A Dark with Robust Taste