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!
Making Maple Syrup the UConn Way
In 2005, members of UConn's Forestry and Wildlife Club received a grant to purchase equipment and a sugarhouse to reinvigorate the production of maple syrup on campus. 9 years later, the spirit lives on in a new batch of students. Check out the video produced by the club.
Don Bureau of Old Lyme, CT is a 5th generation sugar maker and maple kettle corn extraordinaire. Check out his video below.