Maple Syrup 101

Ever wonder how all that tasty syrup is made? Here's a quick primer:

Vermont Maple Syrup is classified according to color and taste, both of which may vary depending on the sugar content of the sap, how quickly and at what point in the season it is collected and boiled, and the rate of evaporation in the sugarhouse. The delicate flavor of the syrup is largely dependent on chemical changes within the trees, caused by varying temperatures during the sugaring season.

The lighter grades of syrup are usually produced earlier in the season when the temperatures are colder, with the darker grades coming later in the harvest. The sugaring season can start as early as late February and might continue through mid-April. Much depends upon the weather for the length of sap "runs" and the quality of sugar content.

Vermont Fancy: A definite gourmet choice, "Fancy" syrup is light amber in color, and has a delicate maple bouquet. It is excellent on ice cream and other foods that allow its subtle flavor to be enhanced and appreciated.

Vermont Grade A Medium Amber: A darker amber in color than "Fancy," and with a distinct maple bouquet and a pronounced maple flavor, "Medium Amber" is the most popular grade.

Vermont Grade A Dark Amber: With a deep amber color and a hearty maple flavor, "Dark Amber" grade is the most popular for all-around use.

Some people like a very clear syrup with a delicate taste, while others prefer their syrup darker with a stronger flavor. We recommend that you try them all and let your tastebuds be your guide.

A hearty Vermont breakfast often consists of pancakes and sausage with Vermont Maple Syrup, plus oatmeal and grapefruit--both drizzled with more Vermont Maple Syrup. Try it, we bet you'll like it!

Vermonters have created a variety of recipes that include maple syrup as a key ingredient. It works wonders in cookies, cakes, candies, homemade beans, and of course, the Ultimate Vermont Maple Pie, a.k.a. Sugar Pie! Visit Maple Syrup Recipes for some real crowd pleasers.

In fact, Vermont Maple Syrup can be used as a sweetener instead of sugar in any recipe. Just use 3/4 cup of maple syrup to one cup of granulated sugar and reduce the liquid by about 3 tablespoons for every cup of syrup substituted. It gives old recipes new life!

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Black Sheep Sugarhouse • 99 Ingalls Road • Orleans, Vermont 05860
802-754-6693
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