Maple syrup is made from sap — a liquid that runs up the Sugar Maple tree in early spring, signaling that it’s time for the tree to bud. Sap has a clear appearance, like water, but has a thicker, sticker consistency, as well as a sweeter taste.
During sugaring time, maple syrup makers will tap maple trees to extract the sap. Most modern syrup makers use a tube system to collect the sap. The tree has a small hole drilled into it, a small spout, or tap, is then placed into the hole. The sap runs out of the tap into a long piece of plastic tubing which can connect more than 100 trees at a time. The sap will run through the tubing and flow into a main container, or holding tank. Syrup makers will continue to collect sap until it turns color. The color change signals that the trees are about to bud.
The sap is then taken to the sugar house where it is transformed into maple syrup. The sap is strained, and poured into uncovered, stainless steel cooking bins. Traditionally, the bins are situated on top of a very hot fire fueled by wood because wood burns hot and long.
The sap is boiled to remove most of the water content, leaving mainly a sugary syrup. This process includes plenty of testing, stirring, and skimming off the sugary foam that bubbles on top. The foam contains the impurities in the sap; the longer you cook the syrup, the more foam you will have. It takes more than 30 gallons (114 liters) of sap to make a single gallon (3.78 liters) of maple syrup.
The completed syrup is then graded and poured into waiting containers. Syrup is given a grade based on consistency, color and flavor. The cream of the crop is given the title of fancy. Fancy syrup is very light in color and has a delicate maple flavor. Most people who create maple syrup prefer the grade A medium amber. Grade A has a more robust maple flavor. Whatever grade you choose, maple syrup will be a great accompaniment to your pancakes.