Connecticut History


Although Connecticut is the third smallest state in the nation they are one of the nations leaders in producing 100% Pure Maple Syrup. Maple sap comes from what is referred to as the Sugarbush and the sap is cooked in what is called the Sugarhouse. It takes approximately forty gallons of sap to make one gallon of syrup. Find out more facts and get involved with local sugar makers by contacting the local maple syrup association at http://www.ctmaple.org

Visit the National Maple Syrup Festival's website at http://www.nationalmaplesyrupfestival.com to learn more.


We encourage you to try Pure Maple syrup if you have not. We like to refer to it as Nature's Candy. However, after you try it you might refer to it as "An Amber Elixir" as it has been called in Medora, Indiana Home of the National Maple Syrup Festival, by the Hungy Hoosier himself Scott Hutcheson.


Maple Grades

  • Light Amber or Fancy Grade has a mild maple taste and is made early in the season. This is considered best for fine maple candy.
  • Medium Amber has a little more maple flavor and is made about mid-season.
  • Dark Amber, although slightly darker and with a stronger maple flavor, is fast becoming a favored table syrup.

Maple Facts

  • The sugar maple and black maple are the most common trees tapped to produce maple syrup.
  • A tree should be from 30 to 40 years old before tapping and more than 10 inches in diameter.
  • As a rule of thumb, a tree can give as much as a gallon of sap for each tap it has per day.
  • Maple sap is a colorless liquid with a light, sweet taste. Through boiling, the maple taste and amber color are formed.
  • It takes between 30 to 40 gallons of sap to make one gallon of syrup.