On March 22 and 23, Maine will celebrate one of our oldest customs, the production of maple syrup. More than 100 sugarhouses across the state will welcome families to learn about maple sugaring, a process deeply rooted in the Maine’s history and culture. One of the largest producers of maple syrup in the United States, behind Vermont and New York, Maine sugarbushes produce over 575,000 gallons of maple syrup, employ over 800 full-time and part-time jobs, contributing more than $55 million to our economy.
Spring is the perfect time for folks to explore the outdoors and indulge in Maine’s official state sweetener. Warm sunny days and below-freezing nights start the flow of sap from sugar maple trees. Learn to identify these trees, help collect sap buckets or observe a maple gravity tubing system. Enjoy breakfast, sugar on snow, and maple cotton candy.
Maple sugar, the product of maple syrup reduced even further, was an important food for Native Americans. Because sap is a large percentage of water, they would allow the sap to freeze and discard the ice to produce syrup. The syrup would then be emptied into wooden troughs, and hot rocks used to reduce it further. Because the early settlers had iron pots and metal tools, the process became streamlined. Today many sugar houses use reverse osmosis to remove the water, and wood fired evaporators to produce syrup.
Tree to table or tap to bottle, the distinct flavor of real maple syrup can not be duplicated. When our tribe was young, we participated in this annual rite of spring, enjoying the steamy aromas of boiling sap and wood fires, baby farm animals, and maple treats. Maine maple producers, like winemakers, take great pride in their product and their art. Each batch is uniquely different, and we love tasting the different variations and procuring four gallons, our years supply of syrup.
Because the syrup doesn’t freeze, the freezer is the best place to store opened one gallon jugs. Or the syrup may be heated to 180 degrees and canned in sterilized jars. A boiling water bath for 10 minutes seals the pint or quart jars.
Maple syrup is delicious in salad dressings, as a sweetener for whipped cream, tossed with roasted root vegetables, and even in baked goods, although the original recipe may require a bit of tinkering. The recipe for Maine Maple Brownies is from my archives, and will surely satisfy your sweet tooth. These confections store well, but usually don’t last long!
I encourage you to enjoy a memorable family outing this March. Bring your snowshoes and be sure to wear boots and warm clothing. Celebrate spring in style and taste the difference of real, Maine maple syrup.
For more information visit: www.mainemapleproducers.com
Maine Maple Brownies
Ingredients
- 1 cup Maine maple syrup
- 1 tbsp maple extract or may use vanilla
- 1 cup melted butter
- 3 cups all purpose flour
- 2 cups brown sugar
- 4 tsp baking powder
- 3 eggs
Instructions
- Assemble ingredients and tools. Grease a flour a 9 inch by 13 inch pan. Preheat the oven to 350 degrees
- In a medium bowl, whisk together the eggs, maple syrup, melted butter and maple extract. Set aside.
- In the bowl of your electric mixer, whisk together the flour, baking powder and brown sugar, breaking down the lumps in the sugar.
- Add the maple syrup mixture to the dry ingredients and blend on slow speed until well blended.
- Pour the batter into the prepared pan.
- Bake until the middle looks just set, about 40 minutes. The top of your cake will rise and may fall, but this is normal.
- Cool the brownies on a wire rack. When completely cool cut into squares and store in an airtight container.
- To serve, dust the top with powdered sugar, or top with ice cream or Maine maple whipped cream for a sinful dessert.
