Vermont Dark Maple Syrup

MADE BY BOBO'S MOUNTAIN SUGAR IN WESTON, VERMONT

MOUTH SAYS...

We can just about guarantee that you’ve never before experienced a Vermont maple syrup like Bobo’s. It's not too thick, so a little bit goes a loooong way in adding a dark and just-sweet-enough hit of maple to pancakes, hot coffee and more. 

Each spring, Skye and Tina harvest sap from the 2,500 maple trees that dot their southern-facing mountainside property. They boil it all down over a fire stoked with wood cut from the surrounding land, then pour it into classic glass bottles hand-labeled with the bottling date.

Tina says it takes about 55 gallons of their trees' lower-sugar sap to make 1 gallon of syrup. So each pint you pick up boasts the deep, rich, vanilla-esque flavor of almost 7 gallons of sap harvested from trees growing on the same slope.

Vermont is our happy place, and a drizzle of Bobo's over fluffy pancakes and tender waffles takes us right back.

did you know?

In 2014, Vermont revamped its maple-grading system. Bobo’s rich syrup, once known as Grade B, is now identified as Grade A Dark Color with Robust Taste – qualities it picks up later in the maple run, and that make it our favorite kind of syrup to keep on hand for just about everything.

tip of the tongue

TRY USING AS AN INDIE UPGRADE TO A CLASSIC HOLIDAY DISH:

Jenny’s Mashed Sweet Potatoes With Savory Rosemary Granola

4 large sweet potatoes (or about 4 pounds)
4 tablespoons butter
2 tablespoons Vermont Dark Maple Syrup
½ cup Savory Rosemary Granola
Salt, to taste

DIRECTIONS

1. Preheat oven to 300°.
2. Place 2 large sheets of heavy duty aluminum foil on a work surface. Place 2 potatoes in the center of each sheet. Fold up foil and crimp edges to seal tightly. Transfer both pouches to a rimmed baking sheet and place in oven. Roast about 2 hours, until potatoes are soft. Set aside until cool enough to handle.
3. Meanwhile, melt butter in a medium saucepan over medium-low heat. Swirl gently until it starts to turn a pale golden brown and smell nutty. Be careful not to burn it! Immediately transfer to a large bowl and add maple syrup.
4. Peel sweet potatoes and discard skins. Add potatoes to bowl with butter and syrup and stir to combine. Season to taste with salt.
5. Transfer to a serving bowl and top with Savory Rosemary Granola.

Total time: 2 hours 20 minutes
Serves: 8-10

  • $19.25 for a 16 oz bottle

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