FREE SHIPPING 1 lb. ALL NATURAL Pure Vermont Maple Candy Bumps and Bruises

$25.99 Buy It Now or Best Offer
free,30-Day Returns

Seller Store vermontmapleproducts
(2317) 100.0%,

Location: North Hartland, Vermont
Ships to: US,
Item: 142194566496

Restocking Fee:No
Return shipping will be paid by:Seller
All returns accepted:Returns Accepted
Item must be returned within:30 Days
Refund will be given as:Money Back
Raymond Sugarhouse:Raymond Sugarhouse
MPN:Does Not Apply
Country/Region of Manufacture:United States
Expiration Date:1 month after receiving
Product:Desserts

Yup, we did a batch of maple candy that came out of the molds in several pieces OR maybe it didn’t harden right. Still has the great taste of maple candy but has “bumps and bruises”. So to be perfectly clear, they may be too hard or too soft. They may be deformed or come in different shapes and sizes. Perfect for anyone that doesn’t care what it looks like. If you are going to be eating it yourself or handing it out to co-workers, save yourself some $$ and buy my “seconds” or “bumps and bruises” as I call them. If you are looking to impress someone, buy the “good candy”.Don’t pay $47/lb in the store! FREE SHIPPING TO US ONLY.See how our candy is made: http://youtu.be/yxRKTRuD15w Here are two quotes from two very satisfied customers and two very different reasons they are buying the candy: “My husband likes to run, and was using “goo” or gel type energy packets. They work, but they are just sugar and chemicals. So he started using maple syrup, but that can get sticky. So I suggested using maple candies, and they really do the trick. They don’t leak and get sticky. They are pre-portioned. And they really work, when he is in a race or out running and is getting exhausted, he will use the maple syrup or candies, and get a burst of stamina/energy to finish the run.” “These candies are also very good for quickly reviving a type I diabetic that is having a severe drop in sugar levels. The maple candy is pure sugar and enters the bloodstream faster. I was told this recently by one diabetic and I am getting these for another friend who has this trouble. Regular candy has too much garbage in it. I am glad that I found you. :)” KNOW what is in your candy! Not all candy is 100% maple! Our is and we filter our syrup through a filter press so there is NO IMPURITIES in it! No sugar sand (gritty feeling when you eat syrup) in our syrup or candy! Made of 100% pure Grade A Vermont Maple Syrup with absolutely nothing added. If you’ve ever tried it, then you already know what we’re talking about when we say that maple sugar candy is one of the best candy treats you’ll find anywhere. Made with 100% pure Vermont maple syrup, maple candy makes a wonderful gift for friends and family, teachers, neighbors, your postman, grandma & grandpa, co-workers, and yes, even the boss! WHY our candy vs. another? I dare you to buy some from the store then taste ours. In the store, (and some on other sites) they dip each maple candy in a crystalline coating so it lasts for months. When they dip the candy in this crystalline coating, it makes the candy dry and gritty. Our candy IS NOT coated, so it will MELT IN YOUR MOUTH. It has a 2 week shelf life; although with refrigeration it will last for 1-2 months. Raymond Sugarhouse: 100% Pure Maple Candy Raymond Sugarhouse 100% Pure Maple Candy is naturally gluten free and contains only Raymond Sugarhouse Pure Maple Syrup which is then boiled down, stirred and poured into molds for hardening. Quite simply, it’s the finest 100% Pure Maple Candy, period! One bite of this delicious treat with its smooth creamy texture and you’ll be hooked. Our maple candy will melt in your mouth; it will be like no other candy you’ve ever tasted~ The Craft of Sugaring Warm days (above 40) and cold nights (below 32) is what sugarmakers need to make maple syrup. These temperatures usually come in the end of February to the beginning of March. While the typical Vermont sugaring season begins in March and lasts from four to six weeks, there is no set time to tap maples. For the most part, the craft of maple syrup production in New England has been a family affair, and dates back to the very early 1600s. Native Americans used maple syrup and sugar for food and trade and passed on their sugar making skills to early settlers. Sap’s Running Maple farmers typically tap their trees before the sap begins to run. Drill your hole about three inches deep, two feet up from the ground on the side of the tree trunk that receives the longest exposure to sun – generally the south-facing side. Typically, the sap is a clear, slightly sweet liquid containing about 1-4% sugar. It will take 40 gallons of sap to produce one gallon of maple syrup. To produce the finest quality maple syrup, the sap should be evaporated as soon as possible. As the water is boiled off, the liquid becomes sweeter and more concentrated, and begins to move towards the front of the pan. This is when the boiling sap turns golden. When it reaches 70 degrees F above water’s boiling point, it has become maple syrup. What was 98% water and 2% sugar is now 33% water and 67% sugar. The sweet-smelling steam is a sure sign that the sugar-making season is in full swing – and that you’re ready to eat! Vacuum & Tubing By using vacuum tubing instead of traditional buckets, small farmers like ourselves are able to tap more trees with less effort, reduce overhead, and continue farming the land while minimizing impact on fragile root systems from roads and trails. Forests are healthier, and rural farming communities are able to thrive. Reverse Osmosis Reverse Osmosis is traditionally used for the desalination of salt water, but when applied to the process of maple syrup production, reverse osmosis is the process in which the water content of maple sap is reduced. This is done by forcing sap under pressure across membranes that contain pores just small enough that they restrict the passage of sugar and large molecules, but large enough to pass water molecules. These are referred to as semipermeable membranes. Transport phenomena govern this process, which ultimately concentrates the sap to produce this sweet nectar. Sounds a little more complicated than the traditional method still used in the sugarbush I used to visit as a child, but it actually uses less energy. Reverse osmosis removes a substantial portion of the water from the sap, before it enters the evaporator, thereby reducing evaporator fuel costs and boiling time. Add a map to your own listings. FREE Trial!

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