Here at Vermont’s Own we are happy to offer up samples of this spectacular maple cream! We would like to introduce Maurice Laroche’s special recipe to you. He built his sugarhouse in Salisbury, Vermont after learning the trade from his father and grandfather. There’s plenty of sampling of maple cream, fresh maple syrup, maple covered walnuts, fresh Reverse Osmosis (R.O) water, cheese curds and more at their home base. And we sell 4, 8, and 16 oz. sizes of their maple cream and maple sugar right here in Middlebury at Vermont’s Own. We are located at 64 Main Street.
If you’ve never had maple cream, we have to tell you it’s quite literally maple in its most decadent form—nothing else added (except for a little butter to keep it from boiling over)! It’s made by heating maple syrup to a certain temperature and then cooled slowly to be stirred into the crystallized form of a light, spreadable cream.
It’s time to get you some creamy, whipped maple syrup! It spreads like butter but is uniquely sweet like only pure maple syrup can be, not overpowering, just perfect!