Coarse Organic Vermont Maple Sugar - Bag
A less processed, more sustainable and flavorful alternative to cane sugar with subtle notes of maple. It is naturally sweeter than cane sugar, so you can use less and get the same sweetness. Maple sugar is what remains after we boil maple sap down into maple syrup and boil it some more.
Gluten-free, Nut-free, Vegan, Low FODMAP, Paleo
How to enjoy it
Real maple syrup comes from the sap of maple trees
Maple sugaring only happens between late winter and early spring, when cold nights and mild days cause sap within the tree to flow naturally.
Maple trees must be 30 years old before they can be tapped sustainably
So protecting our natural sugar bush (the forest home to our maple trees) is critical to us and the entire maple community in Vermont. Well-tended trees can yield sap for over 100 years.
It takes 40 gallons of maple sap to make just 1 gallon of syrup
Maple sap is mostly water, with a light taste of maple. To make maple syrup, we boil sap for about 4 hours at 219 degrees (F). This evaporates most of the water content, leaving us with maple syrup.