Information on:

Montpelier - Morse Farm

1168 County Road
800-242-2740

The Morse ancestors who helped settle Central Vermont were taught how to tap maple trees by Native Americans. Hot rocks were used to evaporate the sweet sap until only sugar or "sinzibukwud" remained. Pioneers could boil a year's supply of sugar thus making Americans self-sufficient in sugar production. Ben Franklin promoted massive sugar production in the Northeast to make the country less dependent on "foreign" sugar.

It's Sugarin' Time - Once America won its independence, and improved transportation helped bring cheaper sugar from the south, sugarmakers started boiling their product less, allowing it to stay in the more popular syrup stage, but the name never changed from the original "sugarin."

Maple Facts

Old timers say that we get a "run" of sap for every day of January thaw. Most years we get a January thaw and its duration can be measured in one, two, or three days. The sugar season, which occurs mid-March thru mid-April, always consists of one, two, or three runs.

On the average, it takes 40 gallons of maple sap to make 1 gallon of pure maple syrup. Here at Morse Farm, we drill 1 tap hole in each of our maple trees, which gives 10 gallons of sap in an average year. So, 4 maple trees, 40 to 200 years old, are needed to make one gallon of pure maple syrup.
 

     Maple sap is 2% sugar and weighs 8.35 lbs. per gallon
     Maple syrup is 66.9% sugar and weighs 11 lbs per gallon
     One gallon of maple syrup makes 7 lbs of maple sugar
     Maple syrup contains 50 calories per Tablespoon
     Corn syrup contains 60 calories per Tablespoon



Reviews

Scott S

Rating:
Saturday, March 24, 2018
Great visit, first time getting sugar on snow. My children had a great time! Enjoyed the New experience. Will definitely be back next year.

Ellen Cheney

Rating:
Sunday, April 1, 2018
Serious Vermont maple production! Owned by the same family forever, super friendly folks, fantastic creemies, lots of maple, and their own grass fed beef. Check out the goats, walk the woods, buy stuff.

Steve Hingtgen

Rating:
Sunday, Feb. 4, 2018
Nice folks. Great food and gifts. A must-stop as a tourist in central Vermont. But we locals love it too.

Anthony J. Bopp

Rating:
Sunday, Nov. 19, 2017
You can try all the grades (Light to Dark) of Maple Syrup produced along with a variety of Maple products sold in the gift shop. It takes about 40 gallons of Maple Sap boiled down to make 1 gallon of 100% Vermont Maple Syrup. Owner Burr Morse who is part of an eight generation Vermont farm family that owns and operates the Morse Farm Maple Sugarworks explains the process in depth during a short film. The Morse ancestors who helped settle Central Vermont were taught how to tap maple trees by Native Americans. Hot rocks were used to evaporate the sweet sap until only sugar or “sinzibukwud” remained. Pioneers could boil a year’s supply of sugar thus making Americans self-sufficient in sugar production. Ben Franklin promoted massive sugar production in the Northeast to make the country less dependent on “foreign” sugar.

Junwoo Lim

Rating:
Wednesday, Feb. 21, 2018
8th generation maple syrup making! The owners are very kind and enthusiastic. Maple popcorn is da bomba. Just about rightfully modernized, yet carrying the feeling of old-farm atmosphere... lesser of commercialized feeling. Every corner carries some sort of humors... even the intro video runs very funny & entertaining.

Morse Farm is not affiliated with AmericanTowns Media