While this warmer weather makes most of us jump with joy, did you know that there may be less maple syrup this year as a result? You’re probably wondering how the warm weather has anything to do with syrup that you put on your stack of pancakes.
the story of our syrup
No, the Keebler cookie elves that live in trees have not expanded their inventory. You don’t just press a button and out pops the syrup. It’s actually quite a process to get the sap out of the tree and to turn it into syrup. Before we talk about how to make syrup, we first need to understand how the inside of a tree works.
Less Syrup this spring
Sap to Syrup
Make your own maple syrup
- 8 cups granulated sugar
- 1 cup packed light or dark brown sugar
- 1/2 cup honey
- 4 cups water
- 2 teaspoons pure maple extract
- 2 teaspoons pure vanilla extra
- Mason Jars or other glass containers to store syrup (Makes about 2 ½ quarts)
- A large 5-6 quart pot
What to Do:
1. On the stove top in your large pot, combine the sugars, honey, and water. Gently stir the mixture so that the sugars begin to dissolve. Bring the mixture to a boil. Then, reduce the heat and allow to simmer for 15 minutes.
2. Remove from heat and allow it to cool for 20 minutes. Add the maple and vanilla extracts and stir.
3. Cool for another 40 minutes or so, stirring occasionally. When cooled to room temperature, fill your jars!
This syrup will stay fresh in the fridge for about 2 months. Share with your friends and neighbors and tell them all about how maple syrup is made . . . from tree to table!
Think about what is happening to your sugar/water mixture as it is cooking. Why does it change in appearance as you heat it up?
- The sugars dissolve into the water. As the water heats up, the water molecules begin to move more quickly. At the boiling point of water (212 degrees Fahrenheit), the water changes phases, turning from liquid to gas as it evaporates.
- As more water evaporates, you are left with thick, sugary syrup. This process is exactly the same in real maple syrup production!