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Canadian Maple Syrup: Moments I Remember

Doesn’t the cold weather remind you of Canadian Maple Syrup

The sweet tapping of trees in the woods, as Spring was on the far horizon.

maple syrup boilingWhen I was young, our farm was adjacent to a grand stand of various species of maple trees, and many others as well as sumachs, chestnuts & vines.

A little creek ran through it and provided the world’s best baby sitter. We played, fished, waded & collected shells, stones, pollywogs, clams, turtles and frogs. The hours flew by in the forested area.

When the time came for tapping of the maple trees, my brothers & parents became very busy creating the taps to extract the beautiful sap.

Each tree had a tap with a pail that hung under it. When the pails were full, they were brought to my Mom, who would gently heat the sap, and allow it to reduce in volume, allowing the maple flavor to intensify.

maple syrupAs the cooking continued, the color of the syrup would begin to darken from the light colored sap to the darkest brown.

We would store the maple syrup in order of color. This was very hands on work, but worth it when we would pour it on pancakes, crepes, French toast or waffles.

If we cooked the sap for longer, we arrived at the maple candy stage and beyond to make very sweet, little, solid squares of heaven.

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I hope you enjoy this Sweets post on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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