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Orders @ Palmer Lane Maple

 

Fun Facts about Making Maple Syrup

  • The maple 'sugaring' season lasts roughly 4-6 weeks generally starting in February and ending in April
  • It takes a maple tree about 10 inches in diameter, or about 40 years old, before it is large enough to tap to make maple syrup.
  • It takes 40 gallons of sap, boiled down, to make 1 gallon of Pure Vermont Maple Syrup
  • Maple sap, is mostly water. It looks and flows like water
  • The sap drips out of the spout put in the maple tree on a warm day after a freezing night
  • Maple sap starts out with between 2-5% sugar
  • It takes about a cord of wood to boil down 1,000 gallons of sap to make 25 gallons of syrup

Grades of Vermont Maple Syrup

Vermont has four grades of maple syrup, each unique in color and flavor.

Vermont Fancy -

  • Light Amber color
  • Delightfully mild maple flavor
  • Excellent on ice cream or on foods which permit its subtle flavor to be appreciated
Grade A Medium Amber -
  • Medium Amber color
  • Characteristic maple flavor
  • Popular for pancakes, waffles, and all around use
Grade A Dark Amber -
  • Dark Amber color
  • Heartier maple flavor
  • Very popular for table use and some cooking recipes
Grade B -
  • The darkest table grade maple syrup
  • Some people prefer this syrup for the table and its stronger maple flavor makes it the best grade for cooking.