Sugarmaker's Dark: Wood-Fired Vermont Maple Syrup (2024)

FAQs

Why is Vermont maple syrup so expensive? ›

One of the primary elements is the labor-intensive process of tapping trees and collecting sap. Additionally, the cost of equipment and the time required to produce syrup also play significant roles. High-quality syrup demands more resources, which naturally drives up the price.

Darker syrup has a stronger flavor than the lighter syrup, but the quality and sugar content is the same. (This is why, in 2014, Vermont changed the grading names. The USDA adopted them a year later). It's just a matter of taste preference.

Recommended Uses

Dark robust maple syrup is often used when a stronger maple flavor is desired. Whether that's in co*cktails, as a glaze, over pancakes, or as a baking sweetener – this will not disappoint maple lovers.

Although the average bottle of real maple syrup tastes relatively the same, there is certainly more colorful and tasteful variation among Vermont producers that Canadian maple syrup lacks.

To show you how serious we are about the quality of our maple syrup, Vermont was the first state to establish a Maple Law. This law states that Vermont syrup must meet or exceed the standards of quality, purity and density of all maple producing states and provinces.

The more glucose and fructose sugars in the boiling sap and the longer the sap boils, the darker the syrup will be. Sap with lower pH also breaks down sucrose, resulting in more glucose and fructose. Furthermore, the concentration of sugar in sap influences boiling time.

Another reason maple grading was changed was that consumers perceived or assumed that grade B was an inferior quality syrup. In turn, many would seek out grade A dark when there was no such thing. Or they would expect a lower price point for grade B dark. In actuality, grade B is equal in quality to grade A.

What grade maple syrup is healthiest? Whether it's for use in a master cleanse or as a topping for your pancakes, Grade A Dark will be better for you. It has more antioxidants and mineral content than the lighter colors.

As it turns out, maple syrup does have a shelf life once opened, and mold is not as uncommon as we thought. StillTasty.com indicates that 100 percent pure maple syrup should keep for a year unopened in the pantry, a year opened in the refrigerator, and indefinitely in the freezer.

What grade of maple syrup is best for pancakes? ›

Previously Called: Medium Amber or Grade A: Dark Amber

This is usually the most appreciated grade for those seeking a traditional maple syrup flavour. We recommend this maple syrup on anything sweet. From pancakes to sweet desserts, you will find that Grade A amber maple syrup is just the right intensity.

Golden Delicate

Golden Color, Delicate Taste maple syrup has the mildest maple flavor of all the grades. This grade is typically from the very beginning of the syrup season.

Grade A Dark Pure Maple Syrup is also referred to as “table grade” maple syrup. It is best used as a topping, like you would normally use syrup, such as on pancakes, waffles, french toast or ice cream. This syrup has a Robust maple taste that is not as powerful as Grade A Very Dark/Grade B pure maple syrup.

The first thing to watch out for when it comes to detecting if maple syrup is bad is mold. If you see any blooms of white, green, or black, it's definitely time to throw it out. Even just a little bit around the rim means the whole bottle is contaminated.

Adding maple syrup to your coffee will give it a unique flavor and sweetness that will leave you wanting more. Not only is maple syrup an excellent way to add flavor and sweetness to your coffee, but maple syrup is good for you with naturally occurring minerals and antioxidants.

Just as wine enthusiasts appreciate the concept of “terroir” in winemaking, syrup connoisseurs value the unique terroir of Vermont Maple Syrup. The soil composition, climate, and altitude of Vermont create a distinct flavor profile that sets it apart from other syrups produced around the world.

Bias toward the label of 'AA' means this syrup is often more expensive than the others. Grade A syrup is divided into medium amber and dark amber. These syrups are darker in color and have a stronger maple flavor.

Grade A: Very Dark & Strong Flavor

This grade is by far the most robust and maple-packed of all the grades. With the previous grading system, this syrup, which is the last to be tapped in the maple season, was actually not sold commercially.

The Welch brothers moved to Vermont from Missouri and opened a business in Burlington producing Vermont Maid Maple Syrup- a syrup that mixed pure maple syrup with cane sugar. This Place in History is produced in partnership by Local 22 & Local 44 (www.mychamplainvalley.com) and the Vermont Historical Society.