Why Our Maple Syrup Is Different
Every bottle of Pure Gold Sugaring maple syrup is single-origin, wood-fired, and produced in our certified Vermont sugarhouse. All sap is collected from one set of Vermont woods and finished within our own operation—never blended, never outsourced.
SINGLE ORIGIN
Single-origin maple syrup means complete traceability. Because our syrup comes from one sugarhouse and one forest, we maintain quality and consistency from tree to table, capturing the true character of our land and season.
WOOD FIRED
Our syrup is boiled over a wood-fired evaporator, a traditional method that requires constant hands-on attention. While more labor-intensive, wood-fired boiling develops deeper flavor and honors Vermont’s maple-making heritage.
GLUTEN FREE/ MAPLE SYRUP
As a certified Vermont sugarhouse, we meet state standards for food safety, cleanliness, and proper handling from sap collection through bottling—ensuring a product that’s responsibly made and safe to enjoy.
Why it matters: You’re choosing a maple syrup with a clear origin, traditional craftsmanship, and certified production—made with intention, not shortcuts.
Maple Syrup Grades
All pure maple syrup is graded by color and flavor—not quality. Every grade is 100% pure maple syrup. The difference comes from when the syrup is made during the season, as sap chemistry naturally changes over time. As the season progresses, the syrup darkens, and the maple flavor intensifies.
Golden Delicate
Light in color with a subtle maple flavor. Smooth, clean, and naturally sweet, this grade offers a gentle maple presence without overpowering other flavors. Best used as a finishing syrup or paired with fruit and desserts.
Amber Rich
The classic table syrup and most versatile grade. Amber Rich delivers a balanced combination of sweetness and maple flavor, making it ideal for everyday use across both sweet and savory dishes.
Dark Robust
Dark in color with the strongest maple flavor. Bold and full-bodied, this grade is best suited for cooking, baking, marinades, glazes, and recipes where maple flavor needs to stand out.
Choosing a grade comes down to flavor preference and intended use, not quality. Every grade reflects the same single-origin production, craftsmanship, and care.
Nutrition & Cooking with Maple Syrup
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Maple syrup also has a lower glycemic index than refined white sugar and honey, meaning it produces a slower rise in blood sugar for many people. This makes it a more balanced option for those looking to reduce blood sugar spikes while still enjoying sweetness.
In the kitchen, maple syrup can be used as a direct replacement for refined sugar and honey with simple adjustments.
Replacing white or brown sugar:
Use ¾ cup of maple syrup for every 1 cup of sugar
Reduce other liquids by 2–3 tablespoons
Lower oven temperature by 25°F to prevent over-browning
Replacing honey:
Use a 1:1 replacement
Expect a smoother sweetness with a clean maple finish
Maple syrup works beautifully in baked goods, sauces, marinades, glazes, and beverages—adding both natural sweetness and depth of flavor.
