About Maple Syrup

I don’t make my own maple syrup!  But I’ve learned a lot about maple syrup-making since moving to the area where almost every second farm has some kind of production.  

In order for maple syrup to be sold as, well, maple syrup, it has to meet certain criteria. In Canada, maple syrup must be made exclusively from maple sap and must be at least 66 percent sugar.  Most commercial producers stop their boiling once they reach 66% sugar, because if you let it boil too long then the sugar starts to crystalize and you can lose the batch.

The one I serve most often, because to me it has the most maple flavour, is small batch made by my neighbour down the road.  He says that he boils it a bit beyond 66%, and I can taste the difference.  But if you want to try it, you will have to come to the B&B because it is not available commercially.

But my other two favourite go-to maple syrups are Little Mactaquac Maples and Dumfries Maples.  Both are available many places in and around Fredericton, NB, Canada, and you can order from Dumfries Maples online.  And if you are in the area when the sap is running (Spring), they both offer tours.