100% Pure Organic Maple Syrup









Made with LOVE in Vermont and delivered to Colorado for maple syrup lovers!


PO Box 1472 Crested Butte, CO 81224



I DARE YOU to try Vermont Sticky on something other than pancakes. (...no, waffles don’t count!) Our family uses it as a natural sweetener for everything! How did Grandpa Archie know back in 1959 when he built our first sugaring shack that the world would be clamoring for a healthy, all natural alternative to refined sugar? He was so ahead of his time! Grandpa Archie taught my dad Bob all he knew about sugaring and he in turn taught my brother, cousins and I. Dad enlightened us with his sugaring expertise while his nephews introduced new technologies and fresh ideas such as the importance of an organic certification. With several generations of sugaring knowledge, we guarantee that it serves as a great ice cream topping, a cocktail sweetener or a tasty ingredient in sauces and dressings. My hubby even uses it for a boost of energy on long bike rides. The only thing added to this pure organic Vermont syrup is time and LOVE from Archie’s family!

How to use Vermont Sticky in place of refined sugar for all of your baking needs:

Use ¾C Vermont Maple Syrup in lieu of 1C of refined sugar

Reduce other liquid contents by 2T for every ¾C of Vermont Maple Syrup

Here is Dad working his magic in the sugar house!

Here is Dad working his magic in the sugar house!

We are currently working on our online store. In the meantime, if you have run out of syrup and need a fix–shoot us an email krista@vermontsticky.com

Here are our current sizes and prices (prices do not include shipping)

Glass Bottles:

6.7 oz -- $11

12.7 oz -- $14

32 oz -- $26

Traditional Plastic Jugs

Quart -- $26

Half Gallon -- $42

Gallon -- $68


New Line: Sticky Boost - energy maple shots

For all your adventures take pure organic maple syrup for an energy boost:

Just 3 ingredients: Organic Maple Syrup, Salt, and one of the following flavors


Lime (margarita)






  • 6 oz goat cheese
  • 1-2 tbs maple syrup
  • 1/2 tsp (+ or - to taste) cayenne pepper
  • salt to taste
  • olive oil
  • artisan bread or baguette 
  • 2-3 pears, peaches, apples


  1. Cream goat cheese, maple syrup, cayenne, salt in small bowl
  2. Slice bread, brush both sides with olive oil and lightly toast 
  3. Spread with goat cheese mixture and top with thin slice of your choice of fruit
  4. Lightly drizzle with maple syrup


OverNight Oats

Maple Walnut


  • 1 Cup Rolled Oats (gluten free if eating GF)
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Chia Seeds
  • 1 1/2 Cup Milk (or Almond Milk)
  • 1/4 Cup Walnuts (chopped)


  1. Place all ingredients into jars and stir.
  2. Then place the jars in the fridge overnight.
  3. The following morning simply top it with a few more nuts and a little more maple syrup and enjoy


Apple Cinnamon


  • 1/4 c cooked quinoa
  • 3/4 c uncooked rolled oats
  • 1 1/4 cup unsweetened almond milk
  • 1 Tablespoon chia seeds (optional)
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ apple, chopped
  •  2 Tablespoon maple syrup 


  1. Place all ingredients in a container and stir to combine. Cover and let sit in the fridge overnight.
  2. Remove from fridge, give the mixture a stir and enjoy!


Roasted Veggies


Maple Brussel Sprouts


  • 1 pound Brussels sprouts, halved
  • 3 T. balsamic vinegar
  • 1 T. maple syrup
  • 1/2 T. extra virgin olive oil
  • 1/2 t. kosher salt
  • 1/8 t. black pepper
  • 4 strips of bacon, cooked and diced


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a large bowl whisk together the balsamic vinegar, maple syrup, oil, salt, and pepper.
  3. Add the Brussels sprouts to the balsamic mixture and toss them until they are completely coated.
  4. Pour the Brussels sprouts out on to the baking sheet in a single layer and place them on the middle rack of the oven.
  5. Roast the Brussels sprouts for 30-35 minutes.
  6. Pour the Brussels sprouts into a serving dish and toss them together with the cooked, diced bacon.


Maple Dijon Carrots


  • 2 pounds carrots, well scrubbed or peeled
  • 2 tablespoons oil
  • 2 tablespoons maple syrup
  • 1/2 tablespoon grainy mustard
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon white miso paste (gluten-free for gluten-free)
  • 1/2 tablespoon rice vinegar
  • 2 teaspoons soy sauce (or tamari for gluten-free)
  • 1 small clove garlic, grated


  1. Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.

Note: You want young carrots, the ones with the leaves still on, and you want them to be thin, about 3/4 of an inch or less, so that they roast quickly.
Note: You should be able to find the miso in the Asian section of grocery stores and if you cannot find it simply omit it and these carrots will still be amazing!



Banana Bread


  • 1 stick butter, softened
  • 1 c maple syrup
  • 2 eggs
  • 2 tbs milk
  • 1 tsp vanilla
  • 4 ripe bananas
  • 2 c flour
  • 1 tsp baking soda
  • chocolate chips


  1. Preheat oven to 375
  2. Mix butter and maple syrup together
  3. Mix in eggs one at a time
  4. Add milk & vanilla
  5. Mash bananas and mix in
  6. Sift in flour and baking soda
  7. Add as many chocolate chips as you like
  8. Bake for about 60 minutes...until toothpick comes out clean