Maple Syrup – Jugs
Golden: The lightest syrup Grade it’s also the most delicate in flavor. It is commonly used in maple confections, including maple cream and molded maple sugar (candy). It also makes a good table syrup for one that prefers a sweet, delicate flavor.
Amber Rich: Amber colored syrup with more pronounced maple flavor. This grade is the most commonly used as table syrup.
Dark Robust: This dark syrup has a bold maple flavor. It can be used for cooking or table syrup.
Maple Syrup – Glass
Golden: The lightest syrup Grade it’s also the most delicate in flavor. It is commonly used in maple confections, including maple cream and molded maple sugar (candy). It also makes a good table syrup for one that prefers a sweet, delicate flavor.
Amber Rich: Amber colored syrup with more pronounced maple flavor. This grade is the most commonly used as table syrup.
Dark Robust: This dark syrup has a bold maple flavor. It can be used for cooking or table syrup.
Bourbon Barrel Aged
This product uses an amber grade syrup and is slow aged in bourbon barrels. This process draws distinct, unique flavors from the barrel that include vanilla, butterscotch, caramel, and of course, bourbon! It is great as a coffee sweetener and ice cream topper or can be used as a table syrup for french toast, waffles and pancakes. It can also be used in your favorite smoothie to “spice” things up a little!
12.7 Fluid Ounces/375ml
Maple Cream
A smooth, silky maple spread that is great on toast, ice cream, fresh cut fruits and just about anything! It also makes a great frosting for cakes or other bakery items.
Molded Maple Sugar
Commonly known as maple candy, these are a healthier, more natural alternative to traditional candy.
Granulated Maple Sugar
This product resembles white/brown sugar and is a healthy substitute to use in place of other sugars for baking, in coffee or tea, or any other recipe that sugar is needed.
SEAL OF APPROVAL
New York State Grown & Certified Business.
How Ripple Road Maple Started
It all started nearly thirty years ago on my uncle Daniel Brooks dairy farm. It was here that I spent my summers in the haymow and nights and weekends after school milking cows. It was also here and through the guidance of my parents that I learned the value of hard work. He had a sugaring operation (decent size for those days ) which consisted of 500 taps, all on buckets. During sugaring season, I couldn't wait to get out of school and go gather those buckets(I think I dumped more sap on myself than I did in the gathering tank). Little did I know at the time, what this "little interest" would turn into (my wife calls it an obsession). So to him I owe a huge thank you.
After a few years of this, I decided I wanted to make my own syrup. The first year, I put out a few taps and boiled on my mom's kitchen stove. I think I melted all the wallpaper off every wall in the downstairs and stole every piece of copper pipe out of my dad's shop (this is what I used for spouts, along with yogurt cups and milk jugs for buckets). Needless to say, the next year I was kicked outside. My dad came to the rescue and built me a cement block arch with a nice 2x6 flat pan. Although, I remember one time I couldn't stay up late enough and he didn't watch it very close and burnt up about two gallons of syrup. I was mad at him for weeks (I still am a little).
This was the start of something that has grown tremendously over the years. The original sugarhouse was built at my parents in the early 90's and has since been added onto at least seven times (the original still being there ). Boiling on five different evaporators. Building a second sugarhouse. Now between the two operations, having over 14,000 taps
