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Our candy kitchen is a must to see! You may sample and purchase a variety of maple candies that Vermonters have enjoyed for many years. We don’t coat or crystallize our candies as a preservative because it tends to destroy the maple bouquet.
Our candy kitchen is a must to see! You may sample and purchase a variety of maple candies that Vermonters have enjoyed for many years. We don’t coat or crystallize our candies as a preservative because it tends to destroy the maple bouquet.
In making our candy, we start with pure maple syrup. We heat the syrup to approximately 239* F, and as it cools slowly, we stir it until it takes on a golden sheen. We then pour into molds to “set-up” and finish cooling. At a precise moment, while they are still warm, we pop them out of the molds. Candy is ready to eat!
Maple cream or maple butter spread is excellent for spreading on toast or just plain “spoon eatin” out of the jar. Maple cream is made at a lower temperature than our candy, and the cooling process and stirring are more critical so that the cream or butter doesn’t become grainy.
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