Many a pancake lover has silently thanked the state of Vermont  for producing what is arguably its most glorious food product (referred to as “liquid gold” by many an addict), and Vermont has always been happy to oblige by producing more. After all, the process of making the stuff—known as “sugaring”—requires weather conditions that Vermont tends to get in spades: repeated alternating freezing and thawing in very early spring, so that the tree sap will start to flow.
Once that happens (usually in March, while snow is still on the ground), the sap is then collected from the maple trees by drilling small tap holes into each tree, fixed with either tubing or a bucket. When a freeze hits, it acts as a suction to draw the sap out, which is then released during the next thaw. It’s collected, then boiled to remove all of its water content, concentrating it into a rich syrup.
Following is a list of Vermont maple syrup farms you can visit. If you can’t make it to one of the farms, try to catch St. Alban’s Vermont Maple Festival  every April or learn all about the sweet sticky stuff at the New England Maple Museum in Rutland .
2427 Rte. 2, Cabot
1052 Portland St., St. Johnsbury
1168 County Rd., Montpelier
802/223-2740 or 800/242-2740
Townshend Rd., Grafton
591 Sugarbush Farm Rd., Woodstock