Image courtesy of Northwest PA Maple Syrup Producers Association
Each spring, across the Commonwealth of Pennsylvania, sugar makers are hard at work collecting sap from Maple trees and boiling it down to make Pure Pennsylvania Maple Syrup. This process is steeped in tradition and varies in techniques used. A number of these Syrup producers open their doors to the public on Maple Taste & Tour Weekends. You are welcome to see, first hand, how trees are tapped; sap is collected from the woods; how evaporators are fired to boil away the vast quantities of water in the sap; how syrup is tested, graded and bottled; as well as how Pure Maple Syrup is used to make other Maple products such as Maple Cream, Maple Candy, Maple Crumb Sugar, and a variety of other products.
For tour times, maps and locations, check out:
After touring and sampling, you might want to try to make your own maple syrup treat.
2 cups maple syrup
1 tablespoon butter
1 tablespoon light corn syrup
3/4 cup rich milk or cream
3/4 cup nut meats
Combine maple syrup, corn syrup and cream, and place over a low flame. Stir constantly until mixture starts to boil. Continue cooking without stirring until small amounts of syrup form soft ball in cold water, or reach 236? F. Remove from heat. Add butter. Do not stir. Cool until lukewarm. Beat until the mixture thickens and loses gloss. Add nuts. Pour into greased pan. When cold, cut into squares.
Recipe courtesy of Northwest PA Maple Syrup Producers Association