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What does it take to make
100% pure Vermont maple Syrup?

It takes four maple trees growing in the mountain sugarbush three to six weeks
during the Spring to yield the 40 gallons or more of sap needed
to produce each gallon of maple syrup!

Tapping a maple tree

It takes hundreds of buckets, thousands of taps and miles of tubing to collect the dripping sap
and transport it to the stainless steel holding tanks by the sugar house.

It takes countless cords of wood burned in the arch or fire box under
the evaporator to concentrate the sweet sap into maple syrup.

Firing the arch

It takes trained and experienced sugar makers to constantly monitor the heat of the fire
and boiling sap to know just when to draw off the finished product
and test its quality (density) with an hydrometer.

Checking for aproning

It takes the whole family plus the help of friends and neighbors to
repair and maintain the natural flow tubing, install the taps, collect the maple sap, fire the arch,
operate the evaporator, and sterilize, filter, grade and hot pack
each container of syrup.

Drawing off the finished product!

If you would like to witness this timeless process in person, plan now to attend the
15th Annual Huntington Sugar Makers Open House in March 2009!
Visit up to nine sugar houses in Huntington, Vermont from 11:00 - 3:00 p.m. to learn more about sugar making
and sample the free treats!
If you are really adventurous, come out early and enjoy the pancake breakfast at the Huntington Baptist Church between7:30 - 11:00 a.m.! This is hosted by (and benefits) Huntington Boy Scout Troop # 645.



What is the difference between Vermont's
Maple Syrup Grades?

          The Vermont State Legislature was the first in the Union to pass a Maple Grade Law. Vermont's syrup is required to meet density, color, flavor and clarity standards, and be free of additives. All grades are the same density or thickness. The term "Pure Vermont Maple Syrup" may only be used for maple syrup produced in Vermont!

Vermont Grade A Fancy - This syrup has a light amber color and a delicate maple bouquet. It is excellent on ice cream or on food that allows its subtle flavor to be appreciated. It is the preferred grade for candies.

Grade A Medium Amber - This syrup has a medium amber color and a distinct maple bouquet. It is the most popular fo all around use.

Grade A Dark Amber - This syrup has a dark amber color and a pronounced maple bouquet. The heartier maple flavor is also popular for all around use.

Vermont Grade B - This syrup is the darkest table grade syrup with a robust maple bouquet. It is preferred by many for all around use and  the stronger maple flavor makes it the best choice for cooking.
Vermont Seal of Quality
What is the Vermont 
Commissioner's Choice
Seal of Quality?

          The Vermont Department of agriculture developed the Seal of Quality program to communicate important information to consumers. The Commissioner's Choice Seal of Quality may only be used on Vermont farm products which are essentially 100% produced and processed in Vermont!

What are some other uses 
for this tasty
natural source of energy?
Glass Maple Leaf Bottle

Pure Vermont maple syrup is a natural and healthy sweetener.  Traditional uses include serving it warmed over pancakes, French toast and waffles. More "addicted" individuals pour it over cold and hot cereals, 
ice cream, fruit and plain yogurt!

Maple syrup also adds great flavor to baked beans, milk shakes, coffee, tea, milk, baked breads
and muffins, baked acorn and butternut squash, and stir fry dishes!
For more ideas, consider buying a copy of the Vermont Maple Cookbook offered on our maple syrup page! 
Just click on the link below.

In short, the pure natural flavor of real Vermont maple syrup will enhance almost any dish!
Have fun with it!



Home
 Corporate:
Wood
 Corporate:
Maple Syrup
Corporate:
Gifts & Awards
 Wedding & Party
Favors
Maple Syrup 
 VT Gifts
 Sap Buckets
  Maple Candy
and Molds
 Product
Dimensions
Meet Our Family
To Order
Contact Us



Vt Maple Sugar Makers' Assoc. logo
Elsie's Daughter is a member of the Vermont Maple Sugar Makers' Association.

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