What sweetener is traditionally used in Vermont baked beans?

Maple syrup is traditionally used as the sweetener in Vermont baked beans.

Vermont-style baked beans reflect the state’s long association with maple production. The syrup gives the beans a distinctive woodsy sweetness that pairs with savory ingredients such as salt pork or bacon, onions, mustard, and seasonings.

Baked beans are a broader New England tradition with Indigenous and colonial roots. Native peoples of the region cooked beans slowly, and European settlers adapted the dish to local ingredients and cooking methods. Early New England baked beans were often prepared in a covered beanpot and cooked for many hours.

Regional recipes differ, so maple syrup is not the sweetener in every New England baked-bean dish. Boston-style beans are particularly associated with molasses, while northern New England and Vermont versions are more closely linked with maple syrup. Brown sugar, honey, and molasses can appear in modern recipes, but they do not change the traditional Vermont association. Vermont recipes may also use yellow-eyed or other locally grown beans rather than one universally required variety.