It is no secret; Vermont is known for its maple syrup. Last year, our friends at Baird Farm gave us an overview of how maple syrup is made in Vermont. Whether you just moved here, or have been here your whole life, people are always finding new ways to enjoy the state’s liquid gold any time of the year.
Sugar on Snow
In Vermont, snow is easy to spot about seven out of twelve months of the year. So, we make the best of it by drizzling syrup on top. This may sound funny, syrup on snow, but trust me, it tastes like a maple ICEE. Of course, you need clean snow, as most of us know yellow snow is not lemon flavored. My favorite way to make sure the snow is clean is by placing bowls outside during a snowstorm.
A well-known classic, but there is something incomparable to a warm, homemade pancake covered in maple syrup. One spot people flock to for breakfast (served all day) after relocating to Vermont is Sugar and Spice in Mendon.
Pro Tip: warm up your maple syrup before you pour it over your pancakes. You will thank us later.
On a chilly day, one of the best ways to warm your home is by baking. I love baking cranberry maple ginger muffins. The recipe can be found here on the Vermont Maple Sugar Makers’ Association website, along with other delicious treats.
Now that you are a Vermonter, it is time to trade in your spoonful of sugar for swirls of syrup.
All By Itself
Yes, Vermonters have been known to pour a small glass of maple syrup, especially when opening a new bottle to taste the flavors.We grade our syrups based on color, clarity, density and flavor. A guide can be found here to determine which grade you like best.
There are hundreds of ways to enjoy our famous maple syrup. Lucky for you, this upcoming weekend is Maple Open House Weekend! Find the nearest Sugar House here or visit the Vermont Maple Sugar Makers’ Association, which always has a wide variety of recipes for you to try.