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Fudge is an easy way to start playing with candy. The trickiest part is at the end and being sure you stir it enough, but worst case scenario it doesn't perfectly set up and you have to eat all the evidence before anyone finds out! Combine 3 cups of maple syrup, 3/4 c of cream, and 4 T of unsweetened cocoa powder in a stainless steel pan and bring to a boil. The recipe we modified from the Fannie Farmer cookbook says to cover the pan and make it simmer for a few moments, but we're really not sure why....

Here comes the holiday fair in Craftsbury.... December 10th from 10:00am - 4:00pm in the Craftsbury Academy Gym. This is where Travis and Jenna went to school (3rd generation sugarmakers) and where James and Lytle will one day go to school (4th generation:)). The event is a fundraiser for The Art House, hooray for local non-profits and businesses! We'll be featuring a variety of sizes and bottle styles in both light and dark maple syrups. There will of course be candy for sale, and we'll also have some of our newest maple candies up for expert tasting, including our brittle...

The holiday season is upon us, and that means candymaking and treats are in order! Riva will be doing a larger blog post with lots of photos on her blog (and we'll include the link when it's ready, check back!), but to get things started, here is our recipe for a brittle that is made entirely with maple syrup. This is very versatile, the almond extract is really delicious but you could certainly play with different flavors or toppings. Pumpkin seeds? Toasted sesame seeds? Peppermint extract? Endless possibilites.... 1 c Grade A Amber maple syrup 1 Tbsp butter 1/2 tsp...

The Vermont Audubon society's Bird Friendly Maple Project has been working to make "forests sweet for songbirds." We recently had an inventory and assessment of our sugarwoods done by one of the bird auditors and are excited to say that our woods have been recognized as being bird-friendly!  So the next time you order our maple syrup, enjoy our new stickers declaring our bird-friendly forest product!

It's the time of year where roasting and baking start to sound like a great idea again. Stuffed squash is both kid-friendly and adult-friendly, so it's a favorite here at the farm. We never use an exact recipe with our stuffed squash, but here is one of our most recent variations! Preheat the oven to 425. Take the small dumpling squashes and cut just the tops off, scooping out all the seeds and leaving a little squash bowl (delicata squash also works well here!). Place them in a greased baking pan then put in a half inch or so of...