What is pure Maple Syrup? Maple syrup comes from trees. This one-ingredient, wholesome sweetener is rich in minerals and is free of artificial flavors and coloring. Each spring sugar makers in maple producing states and provinces head to the woods to tap maple trees and harvest sap through a system of tubing. Sap is boiled into maple syrup, tested for quality, color and taste, and finally bottled for consumption! Our PET bottle is the next generation of our popular squeeze bottle. The ease of the squeeze means precisions when measuring maple as an ingredient for your favorite recipes. Family-friendly and waste free you’ll enjoy every drop of maple syrup without the mess!
From the manufacturer Butternut Mountain Farm - 100% Pure Vermont Maple Syrup Better for You Maple is nature's purest sweetener. Nothing is added. No preservatives. No artificial colors or flavors. Maple syrup is one simple ingredient that is filled with essential nutrients, minerals, and antioxidants, and is the only sweetener that delivers manganese, vitamin B2, zinc, magnesium, calcium, and potassium in every drop. The Source Butternut Mountain Farm Maple Syrup starts in the forests of the Green Mountain State. Over the past 40 years we've built relationships with about 350 select sugarmakers - people whose stories we know and practices we respect. The farmers with whom we work understand maple and share our commitment to maintaining the health and sustainability of our forests, and are committed to making the highest quality syrup found in the world. Perfect Taste It's all Grade A. The classses of pure maple syrup are based on color and flavor. They do not relate to quality. The grades are meant to help identify the right flavor profile for the palate or recipe. As a rule, the darker the maple syrup color, the more robust the flavor. Maple Makes it Memorable Forget pancakes, there are a lot of great ways to get maple into your daily diet. We eat maple every day, often as an ingredient in entrees you might not expect. Maple syrup & maple sugar bake up very similarly to cane sugar. Substitute about ¾ the volume of cane sugar with maple syrup, and reduce the other liquids to accommodate for any extra liquid. In the case of maple sugar, a one-to-one substitution generally works just fine. See More
