It takes 40 gallons of maple sap to make just one gallon of pure maple syrup, which in turn is further boiled to make pure maple cream, also known as maple spread. Considering that maple sap is harvested in rural woods that are often still heavy with spring snowpack that hasn't melted yet, it's easy to understand how producing maple products, and especially pure Vermont maple cream, is very time-consuming, labor intensive, and expensive. But, producing maple cream is indeed a Vermont tradition and once you've tried a spoonful we're certain you'll want to make it part of your breakfast options. Pure, natural, and delicious!
You may be wondering what the difference is between Maple Butter and Maple Cream. Well, the difference is subtle, but essentially Vermont sugar-makers tell us that pure Vermont Maple Cream is produced by heating maple syrup, cooling, then stirring until a creamy thick consistency yields a spread that is delicious on pancakes, toast, doughnuts, English muffins, bagels, waffles, even baked potatoes.
Maple Butter on the other hand is a blend of maple syrup and butter, typical a recipe of two parts butter to one part syrup, producing a very similar spread as maple cream. We offer 100% pure Vermont Maple Cream (not Maple Butter), produced by local sugarers in Northern Vermont, because we believe pure is better!