Our Morse ancestors who helped settle Central Vermont were taught how to tap maple trees by Native Americans, and we’ve been boiling the sweet sap ever since. We Morses are known for our ingenuity and hard work, but our syrup is what we are most famous for.

Here at the Farm you’ll find Jake and the rest of the Morse Farm crew keeping things going. While we only sugar in the spring, we keep canning, making candy, cream, maple butter and kettle corn just about every day.  Stop by and visit us, or give us a call anytime with questions or just to chat.

Morse Farm is open seven days a week year round, hours are adjusted seasonally, check this site for details.

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