Skarda Maple Farms, Denmark, Wisconsin
Grade A Amber Rich from our own trees, boiled in our own sugar shack on land the family has farmed since 1861. Nothing added. Ships anywhere in the US, or pick up in Denmark, Menasha or Edgerton.
Pure Wisconsin maple syrup, Grade A Amber Rich
$5.00
$9.00
$17.00
$60.00
$60.00
Pour it on
Recipe
Maple sugar instead of brown sugar. Real bark on ribs, chicken and salmon.
Recipe
Cider vinegar, maple, mustard, olive oil. Shake it in a jar; keeps two weeks.
Recipe
Baked on a rack, brushed with maple for the last ten minutes. Sweet, salty, crisp.
Recipe
Halves roasted with maple butter pooled in the bowl. Caramel edges, custard middle.
Recipe
Syrup in the pot, not just on top. Five minutes, with a crumble finish.
Recipe
Big clusters. Maple is the only sweetener; the trick is not stirring.
Recipe
Seared chops and a maple, mustard and cider pan sauce. Twenty minutes.
Recipe
Whiskey, bitters, a quarter ounce of maple. The Wisconsin drink, done right.
Recipe
Maple sugar in place of both sugars. Chewy middle, crisp edge.
Recipe
Roasted hot, glazed in maple butter for the last five minutes.
Recipe
Four ingredients in the glaze, twenty minutes, grill or broiler.
Recipe
Two shots of espresso, a spoonful of pure maple syrup, steamed milk. Hot or iced.
How it is made
Before the first run
Miles of tubing get hung, walked and patched every spring. Squirrels chew it, deer walk through it, and every leak is sap that never reaches the tank.
Late February
When the days climb above freezing and the nights drop back below, the sap moves. We drill a fresh tap in each of about 1,500 sugar maples, by hand, one tree at a time.
Every warm afternoon
On a good run the lines fill the tank twice in a day. Gravity and vacuum do the carrying; our job is to keep it all tight and moving.
The same day
Sap is perishable, like milk. What comes out of the woods in the morning is in the sugar shack by afternoon, because the faster it is boiled the cleaner it tastes.
Hours of wood fire
Two percent sugar going in, sixty-six percent coming out. The evaporator runs until the hydrometer says it is done, and not a minute longer.
You can see it from the road
Forty gallons of sap leave as steam for every gallon of syrup that stays. When the cupola is pouring, we are boiling.
Still hot
Filtered, graded, and bottled at 180 degrees so every cap seals itself. Then it goes on the shelf with our name on it.
Since 1861
The Skardas settled in Kellnersville in 1861 and never left. Andy and Jeff grew up on the dairy farm in Denmark, built a log cabin from trees their grandparents planted, and in 2009 started boiling sap. Every spring they come back to do it again, kids in tow.
What customers say
Great product made by a great family. Highly recommend.
Adam W., Facebook
This was an awesome experience for our Girl Scout troop. Andy is awesome and showed us everything and did a lot of hands-on things with our girls.
Erin L., Facebook
Very nice set up. Cool guys. Maple syrup is delicious. Will be doing business with them again in the near future.
Eric B., Facebook
Best tasting maple syrup. Amazing family owned business. Great people.
Karen S., Google
Love the maple syrup. I cry when I run out. The maple sugar is yummy too.
A customer since the farmers market days
Top quality syrup with a friendly smile.
Wholesale account, Green Bay
In the news
February 2026
Fifteen good days a season, and you do not get to pick which ones. NBC26 visits the sugarbush at tapping time.
February 2024
Warm February days had us tapping on February 2. Jeff talks with Spectrum News 1 about what the trees need.
June 2018
Wisconsin's farm weekly visits the Skarda sugar shack.
On the shelf
Festival Foods, Hy-Vee, Piggly Wiggly, the co-ops and the corner cafes, from Green Bay and the Fox Cities down to Janesville, Edgerton and Beloit. Or order here and we ship anywhere in the country.
Anywhere in the United States. UPS or USPS, your choice at checkout. Free on orders of $100 or more.
At the farm in Denmark, in Menasha, or in Edgerton near Janesville. Pay online or when you collect.
Grocers, gift shops, farm stands and restaurants across Wisconsin. UPC coded, licensed, free delivery.
Proud members
We are members of the WMSPA, the association of Wisconsin sugarmakers that sets the standard for pure Wisconsin maple syrup and teaches the next generation how to make it. Thinking of tapping your own trees? Start with their beginner's guide.
Grade A Amber Rich: the classic maple flavor, full and clean. The bourbon barrel aged syrup is Grade A Dark Robust.
Unopened, in the pantry. Once opened, in the refrigerator, where it keeps for a year or more.
Anywhere in the United States. Shipping is calculated at checkout by weight and destination, and orders of $100 or more ship free.
No. The only ingredient is the sap of our own maple trees, boiled down. Maple sugar and crumble are made from that same syrup and nothing else.
