Tonewood Maple Crafts Creative Maple Syrups

Maple syrup gets extra-fancy

Maple syrup is serious business in Vermont. Sugar-making families have honed their craft over generations, perfecting the simple product.

A Canadian transplant to Vermont, Dori Ross started Tonewood Maple to elevate the state's already excellent harvest to new heights. With a background in marketing, her ideas for transforming maple syrup are whimsical but maintain the integrity of the ingredient.

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Using 100 percent pure maple sap from Vermont's best tree tappers, Ross dries the sticky substance into crunchy flakes ($13 for 4 ounces). Swirled into yogurt, the flakes double as sweetener and textural enhancer. Their rich, caramely flavor works just as well in savory dishes: sprinkle them over roast chicken, or add crunch to a warm noodle salad.

Ross also cooks down the syrup, then whips it into a thick, buttery curd for her excellent maple cream ($17 for 9 ounces). Slathered over toast, it knocks jam out of the running for best breakfast spread.

But our favorite is the solid 2-inch maple cube ($17 for 7 ounces). Use a Microplane to grate a delicate, powdered maple shower over ice cream, fruit and cocktails.

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