CT Maple Syrup
- 13 November 2015
The traditional season to make maple syrup in Connecticut extends from early February until late March. This is called “the sugaring season”. Freezing nights and warm, sunny days are necessary for the maple tree to yield sap, a colorless liquid with a light, sweet taste (2%-4% sugar). Maple syrup producers, also referred to as sugar makers, collect this maple sap, and through boiling, the maple taste and amber color are formed.