You can order Vermont Maple Syrup from this online store:
PiecesofVermont.com
The maple sugaring season usually begins in southern Vermont in late February and continues through March, well into April in northern Vermont. The sap only flows from the maple trees when the weather conditions provide the right combination of cold nights and warm days. To make one gallon of maple syrup, sugar-makers must boil down approximately forty gallons of sap. An average maple tree provides ten gallons of sap, so millions of sugar maple trees are tapped for the annual harvest.
A maple tree should be from 30-40 years old before tapping, and over 10 inches in diameter. Sugar-makers are very careful not to over tap maple trees, or tap trees that are too young for harvesting sap. A single maple tree can have several individual taps and buckets depending on it’s age and size, and as a rule, a maple tree can give as much as a gallon of sap for each tap it has per day.
Sap from maple trees is a colorless liquid with a light sweet taste. Through boiling, the maple taste and amber color are formed.
Groups of maple trees are called “sugar-bushes” or “maple orchards” and the boiling of sap takes place in unique sugar houses with characteristic vented roofs, to let out the steam that is generated during the boiling process. Many of these Vermont sugar-house houses are very old and have been used for generations.
Preserving Maple Syrup: Maple syrup will remain fresh almost indefinitely, as long as the original container is unopened and kept in a dry cool place. After the container is opened, maple syrup should be kept refrigerated.
There are several maple syrup grades; Light Amber or Fancy Grade, which has a mild maple taste and is made early in the season when the weather is coldest; Medium Amber Grade A which is a fine table syrup and has a little more maple flavor; and Dark Amber which is slightly darker and has a stronger maple flavor. B Classification, known as cooking syrup, is made late in the season and has a strong maple flavor.
Recipes compliments of PiecesofVermont.com
- Vermont Maple Baked Beans
- 2 lbs. dried beans, yellow eye, navy or other
- 1 medium-sized onion, peeled
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1-1/2 cup Pure Vermont Maple Syrup
Wash and pick over beans. Cover with cold water and soak overnight. In the morning rinse beans and boil gently in fresh water until skins wrinkle. Drain off bean water and retain. Pre-heat oven to 325 degrees. Place onion in the bottom of a bean pot or casserole. Add remaining ingredients. Pour in bean water just to cover. Bake covered, for about 4 hours. Check periodically, adding bean water as needed. For the last hour cook uncovered to brown top. Serves 10+
Vermont Sugar-on-Snow
Best enjoyed at a Vermont Sugar-on-Snow party
Packed snow or well-crushed ice
1 quart Pure Vermont Maple Syrup
1/2 teaspoon butter
Heat syrup and butter, watching the pot; turn heat down if it threatens to boil over. When a candy thermometer reaches 234 degrees, cool slightly, an test by spooning a tablespoon of syrup over the snow. If the syrup sits on top of the snow and clings to a fork like taffy, it’s ready. Pour its “ribbons” over snow packed in bowls. Traditionally served with sour pickles and plain doughnuts. Serves about 10
- Maple-Apple Chicken
- 1. lb boneless skinless chicken breasts
- 2 tsp. chicken bouillon granules
- 4 T. red wine
- 1 T. Vermont Maple Syrup
- 2 tsp. honey mustard.
- 2 medium red apples, cored and sliced
In a medium skillet coated with cooking spray, cook the chicken breasts until tender and no pink remains, about 4-5 minutes per side. Transfer to a plate and keep warm.
Combine the maple syrup, wine, mustard, and bouillon granules in the warm skillet. Add the apple slices and cook over medium heat for 1 minute. Add chicken breasts and continue cooking 1-2 minutes or until the apples are tender. Serve immediately.
Yields: 4 servings.
Preparation time: 20 minutes.
- Maple Nut Fudge
- 1/2 cup chopped nuts.
- 2 cups Fancy or Grade A Vermont Maple Syrup
- 1 tablespoon butter.
Boil syrup to 236 degrees. Remove from heat and place in a pan of cold water. Cool to room temperature. Stir vigorously until color begins to change, then add nuts. Pour into well-buttered 8″ or 10″ square pan. Cut into squares while warm. Yields 16 pieces.
