Adventures In Maple Sugaring

Lately, we’ve been having cold (below freezing) nights and warm (above freezing) days — the exact conditions needed for maple sugaring. The change in temperature is what makes the sap rise and spill out of taps into waiting buckets.

I’ve wanted to try maple sugaring ever since I was a little girl marveling at the metal spiles and buckets that decorated the huge maples along our road in upstate New York in early spring. Everything about the process whispered “magic” to me. The small metal taps, the grand old trees, the buckets that appeared mysteriously over night, and most of all, the special “water” that dripped from the stiles and plink, plink, plink-ed into the buckets. This is the stuff Tuck Everlasting is made of…

Maple sap dripping out of the stile by Eve Fox, Garden of Eating blog, copyright 2011

Now that we’re back on the east coast after a number of lovely years in northern Cali, it was finally time to make this dream come true. I’m happy to report that, unlike so many childhood wonders, the magic of this one has not dimmed with time. If anything, the whole thing seems even MORE magical now that I’ve finally experienced it first-hand.

Two weeks ago, using a drill and a handful of metal stiles from the Accord hardware store, my husband tapped eight maple trees at my in-laws’ house. The sap has been gushing forth ever since. In fact, it came out a LOT faster than we’d expected, leaving us scrambling for bigger containers and rushing to boil down our first batch of maple syrup.

Attaching the milk jug to catch the sap by Eve Fox, Garden of Eating blog, copyright 2011

It turns out that sap has a rather short shelf-life, which surprised me. So it’s important to gather it often and not leave it sitting around for more than a couple of days, particularly if the temperature is above freezing — or it will spoil.

Within a day and a half, we had five gallons of maple sap on our hands. By the way, maple sap is absolutely delicious as is! You can drink it straight out of the tree and it is cold and refreshing with a slight maple flavor and a mild sweetness. Move over nectar, maple sap is the new drink of the gods. Why some entrepreneur has not yet cashed in on this new superfood health drink is beyond me…

Attaching the milk jug to catch the sap by Eve Fox, Garden of Eating blog, copyright 2011

Due to the 40 to 1 ratio that dictates turning maple sap into syrup (that’s right, it takes 40 gallons of sap to make 1 gallon of syrup – no wonder the stuff is expensive!), we knew that five gallons would not yield much syrup but we decided to give it a go anyway. Woefully unprepared, we ended up boiling the sap down over a number of hours, indoors (which is really not recommended, especially if you have wallpaper anywhere in your house!), in four separate pots. When we were done, the house had been thoroughly humidified and smelled very mapley, indeed.

Boiling down the sap by Eve Fox, Garden of Eating blog, copyright 2011

Something went slightly amiss (there’s no candy thermometer at our house and we appear to have misinterpreted what “sheeting” looks like) and we ended up making maple sugar instead of maple syrup.

Maple Sugar by Eve Fox, Garden of Eating Blog, copyright 2011

I really can’t complain about this mistake — the sugar is rich and startlingly sweet with a lovely mellow maple flavor and surprising hints of vanilla. I’ve been putting a couple lumps in my coffee in the morning and sneaking little spoonfuls here and there when I can no longer resist the urge.

Maple Sugar by Eve Fox, Garden of Eating Blog, copyright 2011

My husband wants to try doing another boil (outside, this time) to see if we can get the timing right to make syrup instead of sugar. I bought a candy thermometer at Woodstock Hardware in preparation and we’re gathering firewood and setting up a fire pit. The weather is supposed to be gorgeous. Wish us luck!

Spoonful of Maple Sugar Licked Clean by Eve Fox, Garden of Eating Blog, copyright 2011

Thanks again to our noble, majestic friends, the maples. Oh, and keep an eye out – a very nice, simple maple pecan scone recipe is coming your way soon.

In case you’d like to try maple sugaring on your own next year, here’s a link to an easy-to-follow how-to that walks you through the process and a very detailed FAQ from Cornell.

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Rosette Reyes
Rosette Reyes3 years ago

interesting, i haven't tried sugaring but congratulations for trying maple sugaring...

Jason S.
Jason S.3 years ago


Sarah M.
Sarah M.3 years ago

interesting, thanks

J.L. A.
JL A.3 years ago


Kiana S.
Kiana S.3 years ago

Mmmmm yum! I would love to try this some day. When I was a little girl our local health food store sold these amazing maple sugar sweets. I haven't seen any in years and years, but I still remember how delicious they were. Good luck with your experiments!

Kerrie G.
Kerrie G.3 years ago

Interesting article. Thanks.

Monica D.
Monica D.3 years ago

Thank you for this enjoyable article.

Rebecca D.
Rebecca D.3 years ago

Loving this.

Krysti Schwab
Past Member 3 years ago

i love maple sugar and syrup

Judy A.
Judy Apelis3 years ago

Am loving this article.