Welcome to the Maple Syrup Producers Association of Connecticut (MSPAC). The traditional season to make maple syrup in Connecticut extends from early February until late March. This is called “the sugaring season”. Freezing nights and warm, sunny days are necessary for the maple tree to yield sap, a colorless liquid with a light, sweet taste (2%-4% sugar). Maple syrup producers, also referred to as sugarmakers, collect this maple sap, and through boiling, the maple taste and amber color are formed. We hope you enjoy reading more about MSPAC, syrup making and all things maple!
Connecticut maple syrup
Member Spotlight: Colin McMullan & Tree Spa
The Tree Spa has developed over several years. Colin McMullan (Emcee C.M.) started the Hartford Maple Syrup Club in 2017, an off-campus expansion of the maple syrup project that was previously operated by the Sculpture Club at Hartford Art School. The club has partnered with Herb Virgo of the Keney Park Sustainability Project, and Lauren Little of Knox Parks, to build the reach of social-engagement for this project.
Shared by David Leff
Pre-Season Meeting 2021 - Will most likely be held in April or May due to the fact that indoor facilities will not be available due to Covid-19 in January.
March 20-21, 2021- Maple Weekend
March is Maple Month
See our map and brochure of Sugarhouses Open to the Public
Check out our featured "maple" recipe: Apple Maple Bread Pudding
If you sell syrup in CT, please click here for new regs.