G&W Maple Products

03/17/2026

The 2026 maple season is in full swing. Stop in and watch us boiling sap if your in Wolcott!

01/01/2026

03/30/2024

We’re open today! Stop in and see us!

It's almost ⏰ for 🍁Open House, take two! We've got sugarhouses around the state lined up to welcome you tomorrow, 3/30, with nary a snowstorm in sight ☃️❄️

Our Maple Map has been updated for Take Two, so plan your route and get ready to explore some more! Tag us to share how you're living your best life with Vermont Maple 🥰🥰🥰

www.vermontmaple.org/mohw

03/29/2024

The steam is rising and we are busy making more delicious maple syrup! If you’re in the area, stop by and sample some fresh syrup!

03/27/2024

We will be open and giving tours Saturday! Stop by and get a taste of maple goodness!

Did you take a rain check (er, snow check?) for last Saturday's Maple Open House? Over two dozen sugar makers are offering you a second chance, Saturday 3/30!

We've updated the Maple Map to highlight sugar makers taking part in our Saturday second chance Open House option. Forecasts point to a bluebird day for exploring Vermont and all the great ways to enjoy pure maple, so grab some friends and plan your route!

Happy sugaring season 🍁

www.vermontmaple.org/mohw

03/23/2024

We regret to inform you that due to unfavorable weather conditions, we will not be able to open our Maple Open House today. However, we plan on being open for the next two Saturdays so please feel free to visit us then.

01/01/2024

Thank you to all our customers who have helped us have a great 2023. We look forward to serving you in the new year! We wish you a successful and prosperous 2024! From all of us at G&W Maple Products

12/05/2023

Treat your loved ones to some pure Vermont Maple Syrup this Christmas!!
This week get 15% off all our maple products.
Order now!! Www.gwmapleproducts.com. Use coupon code- christmas23 -at checkout

We are a family run business in northern Vermont. It all started ten years ago with just fifty trees tapped and a propane burner on the back porch to boil the sap. As the Witmer boys grew so did their interest in sugaring. By 2019 we were tapping a total of six hundred trees. On an average it takes....

11/27/2023

Maple Monday! VT Maple-Raisin Holiday Cookies

Cookie dough - 1 dozen 4" cookies
1¼ cups whole wheat flour
1/4 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 cup butter, room temperature
1/4 cup lightly packed brown sugar
1/4 cup maple syrup
1 tablespoon water
1/2 teaspoon vanilla extract

Filling
1 cup chopped raisins or Craisins
1 egg, for egg wash

Maple icing
1/2 cup confectioners’ sugar
3-4 tablespoons maple syrup
1/2 teaspoon vanilla extract

Preparation - Preheat oven to 350 F
In a large bowl, use a rubber spatula to mix the butter and brown sugar until well combined. Slowly add the maple syrup, water and vanilla, mixing until smooth. Add the flours, baking soda, kosher salt and cinnamon, mixing just until the dough comes together.

Form the dough into rectangles and wrap in plastic. Refrigerate the dough for about 1 hour or freeze for up to a month.

Between a lightly floured silicone mat or piece of parchment paper and plastic wrap, roll the cookie dough out to a 9 by 11-inch-rectangle (about ⅛-inch thick). Remove the plastic and spread the chopped raisins over half the length of the dough, fold the uncovered dough over the raisins. Replace the plastic and roll the raisin filled dough as thin as possible, trying to get it back into the original rectangle size and shape; it is okay if some of the raisins poke through the dough. Place dough into the freezer for a couple of minutes before cutting out cookies.

Cut the dough using a cookie cutter. Press any remaining scraps together to use up all of the dough.

Arrange the cookies on a baking sheet lined with parchment paper. Brush very lightly with egg wash.

Bake for 18 to 20 minutes, or until golden brown. Allow to cool before icing.

To make the icing, in a bowl stir together the powdered sugar, maple and vanilla until smooth and thin enough to coat the cookies. Drizzle over cooled cookies. Decorate immediately with silver edible pearls or decorating sugar. Allow to sit for about an hour if you want the icing to fully set.

TECHNIQUE TIP: Keeping the dough chilled makes rolling and stamping these cookies
in an airtight container for about a week or freeze.

Recipe from: Zoë François - Today Show