Since the early settlers of New England first learned how to make maple syrup, many improvements have been made. They have gone from throwing hot rocks in sap stored in hallowed logs so the modern techniques and equipment used now. The “sugaring” season is short, usually only a few weeks in the spring and depends greatly on the weather. Cool nights and warm days are required for the sap to “run.” The finest tasting syrup is collected from the sugar maple. The sap is being produced in the trees during the summer by the sunlight on the chlorophyll of the leaves, which makes sugar that is stored in the tree and then dissolved by the sap in the Spring.

The sap is collected from the trees very slowly. It is made up mostly of water, containing only 2% to 4% sugar. The sap is boiled in an evaporator to eliminate the water. It takes 35 to 40 gallon of sap to make one gallon of syrup. On the average, a maple tree can produce about 8 gallons of sap or approximately one quart of syrup each season.

Pure Goughan’s Maple Syrup has many uses. Try it on desserts or pour on a stack of pancakes. Whatever you decide to use it for, Goughan’s Maple Syrup is a real taste treat.