Wood-Fired Maple Sugar from Northeast Kingdom, Vermont, is unlike any sugar we’ve tasted: the aroma is euphorically heavy with the scent of maple cream cookies dipped into mocha. Its buttery marshmallow sweetness melts away like powdery snow on the tongue. Customers have said it’s “insanely delicious” and some even quote sonnets when tasting it.
Co-founder Ori explains what goes into making a sugar this special: “Most maple sugar is made through a relatively industrial process. Not Molly. She makes maple sugar by slowly simmering maple sap over a wood fire, gently caramelizing the natural sugars until the sap becomes a deep amber syrup. They stir the syrup as it cools and suddenly, the thick liquid crystallizes into a rich, fine maple sugar with the texture of soft sand.”
“It’s a magical transformation that gives this maple sugar its deep, concentrated flavor and rich aroma,” Ori recalls. “We got to see that process firsthand when we visited her family sugarworks, and this is the richest, most complex, most aromatic maple sugar we've ever tried.”
Molly explains how every year’s harvest evolves into distinctive flavor: “We only use wood-fired Grade A Dark Robust maple syrup for our sugar. It has a rich, classic, woodsy maple flavor that comes through without being overpowering. The slow wood-fired process creates a stronger, more complex taste.”
“Maple syrup is the only ingredient and we put so much care and time into every batch,” Molly notes. “I am a one-person operation for the sugar side of our business, and even after all these years, every time I sample a batch I still find myself saying out loud, ‘That is so good!’ I love that each batch has its own character, yet always carries the same rich, sweet flavor that makes maple sugar so special.”
"Lately I've been putting everything on peanut butter, from Silk Chili to Robusta Pepper to Za'atar and even freshly ground Red River Coriander Seeds. I think our spices and herbs cut through fat so well, that they're really great in any spread, from cream cheese to hummus."
