Mount Cabot Maple Syrup ranges from a light to thick mouthfeel, a tangy to earthy profile, and full-bodied to dry finish. We’ve noted nuts, oats, peaches, cantaloupe, buttercream, pine, pretzels, cotton candy, creme brulee, and brown sugar.

Maple cream is made by heating and further concentrating the sugars in syrup, and churning the substance as it cools into the small crystals that form this creamy spread. Each jar is hand-filled from a very silly looking churning machine, so some jars may contain slightly more than 4oz, but none will contain less.

Pure Maple Syrup, concentrated from USDA Certified Organic maple sap, produced solely on the slopes of Mount Cabot. Vegan. Free of gluten, dairy, and preservatives. No added sugars.

Since it cannot be packaged at our usual sterile high temperature and maintain its crystalline structure, we keep maple cream in the refrigerator or freezer for long term storage. Over time the different sizes of crystals will stratify like peanutbutter, which can be easily recombined with a little warmth and mixing. After 2-3 months at room temperature, a small amount of mold may appear. Freezing will prevent stratification.

Spread it on freshly baked goods, slather on a bite of sharp cheese, or center it in the dappled still-life light of your latest charcuterie board. Blend with melted butter for a truly outrageous toast topping. Warm it up and coat your popcorn in maple cream. Be careful with a loose spoon around it as you risk consuming mouthfuls at a time.