Maple Weekend is Coming!

Commis Ball tapping a tree for maple syrup. Photo courtesy,
Information courtesy


March 18-19 & 25-26, 2017

Every spring, the members of the New York State Maple Producers Association invite families and friends into their “sugar houses” to experience the world of pure NY maple syrup. Located at approximately 160 farms and museums across New York State, Maple Weekend offers a delicious, fun-filled outing that has a little something for all maple-lovers to taste and experience.

Join maple syrup producers this year – March 18-19 and 25-26, 2017 – for sugar house tours, samples, activities and much more. Locate your nearest participating maple farm below.

To learn more about the Maple Weekend, please visit About Maple Weekend.

The Industry

New York State is home to the largest resource of tappable maple trees within the United States, and over 2,000 maple sugarmakers. As an abundant and sustainable crop, New York’s gourmet maple industry is vibrant and growing on an annual basis. 

New York’s unique climate and forestry make it naturally perfect for maple syrup production.  This pure, additive-free sweetener is made simply by removing water from the sap to concentrate the natural sugars and nutrients made by the tree.

Maple production tends to be a community endeavor, many times involving the entire extended family working together to accomplish one common goal: to produce a pure, all-natural maple syrup that they can take pride in calling their own.  The gourmet maple syrup and granulated sugar that come as a result are delicious additions, and dare we say necessities, to any kitchen worldwide.

Maple Syrup Facts

Pure Maple Syrup is a natural sugar made by evaporation of the sap of several species of maple (Acer sp.) trees. The combination of sugar, black, soft or red maples and a climate unique to eastern North America allows for the early Spring harvest of this all-natural delicious sweetener.

  • For 1 cup white granulated sugar, Use 1 cup maple granulated sugar OR Use 1 cup maple syrup AND reduce other liquids by 3.7 ounces (just under 1/2 cup).
  • For 1 cup packed brown sugar, use 1 cup + 1 tablespoon maple granulated sugar OR use 1 cup plus 1 tablespoon maple syrup AND reduce other liquids by 1/2 cup.
  • 1 00 grams maple syrup = 67 grams granulated sugar PLUS 23 grams water

The influence of the maple flavor on the recipe is most closely related to the color of the syrup used. The maple flavor is more pronounced and robust in darker syrups.

The flavor of granulated maple sugar is influenced greatly by the grade (light through extra dark) of syrup used in its production.

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