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Wood-Fired Maple Sugar

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With an aromatic and powerful maple flavor, our wood-fired maple sugar comes from a small family sugarworks in Vermont's remote Northeast Kingdom. Use instead of white sugar in baking for incredibly flavorful cookies and cakes, sprinkle over oatmeal or yogurt, stir into coffee or tea, or use for the best baked beans ever.

Our maple sugar is made from the darkest grade of maple syrup, which is very tricky to turn into granulated sugar. Molly, our partner sugarmaker, figured out how to do it!

Maple sugar is the final product of a long series of steps that Molly and her husband Adam meticulously undertake each year, starting before the winter snow melts with tapping maple trees for clear sap, which is boiled over a wood fire for hours to turn it into sweet, dark syrup. The wood-burning stove concentrates the flavor, without adding any smokiness. The syrup is then boiled again until it crystallizes into irresistibly aromatic granulated sugar. The result is the most intensely flavorful maple sugar we’ve ever tasted.

Fun fact: it takes 40 gallons of maple sap to make 1 gallon of syrup, and a gallon of syrup makes 7 pounds of sugar. 

Sugar comes in a canister that's 6¼" tall and 2½" wide and deep. Each canister comes with a food-safe silica packet inside to prevent clumping.


West Danville, Vermont, USA


Maple sap is collected and boiled down, then boiled again and whipped until it turns into sugar.


Unrefined maple tree sap (Acer saccharum

Tasting notes:

Toasted Marshmallow • Baked Apple • Spring Thaw

  • Sub for brown sugar in baked goods
  • Add to baked beans or braises
  • Stir into warm drinks
  • Sprinkle over ice cream or fresh snow

Our partner sugarmakers Molly and Adam run Bridge Road Sugarworks out of West Danville, Vermont. They have been making maple syrup on the property since 2014, and they are dedicated to the sugarhouse and the land they own. They work hard to protect and maintain the health of the forest, including by making sure it is a bird-friendly habitat.

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