For an unbeatable late winter, early spring outing (when nights are still below freezing and the days get above the freezing mark), head for your local sugar shack. Enjoy a fresh-air outdoors breakfast of pancakes and sausages covered in melted butter and REAL fresh made maple syrup. For desert, sample a heaping scoop of ice cream with maple syrup topping. Be sure to buy a bottle to take home for after the production season is complete.
With all deference to Mrs. Butterworth and the Vermont Maid once you get used to real maple syrup there is simply no acceptable substitute. Here in New England pure maple syrup is produced every spring at hundreds of sugar houses throughout the six state region. If you have never experienced the heavenly aroma of fresh maple syrup being made on a cold March day then you are missing out on one of life's simple pleasures. Maple … more
Maple syrup is a sweetener made from the sap of some maple trees. In cold climate areas, these trees store sugar in their roots before the winter and the sap which rises in the spring can be tapped and concentrated. Quebec, Canada, produces most of the world's supply of maple syrup. The United States is the only other major producer and the leading consumer.
Maple syrup is most often eaten with waffles, pancakes, oatmeal, crumpets and French toast. It is sometimes used as an ingredient in baking, the making of candy, preparing desserts, or as a sugar source and flavoring agent in making beer. Sucrose is the most prevalent sugar in maple syrup. It was first collected and used by Native Americans/First Nations and was later adopted by European settlers.