DOAG: Maple Sugar Houses

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Follow our Pinterest page to learn about maple sugaring, how itís made, and recipe ideas to incorporate maple syrup into your breakfast, lunch, and dinner.


Download the 2017 Maple Syrup poster (pdf)  


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  2018 A Guide to Connecticut Sugarhouses Open to the Public  



 During the second weekend of March each year, tour the following Hebron Sugarhouses:  Hope Valley, Wenzel, Woody Acres Sugarhouses and Winding Brook Sugarhouses. See Connecticut Maple Syrup being made. Enjoy sugar-on-snow, maple baked goods, a pancake breakfast, plus much more. It is a weekend for family enjoyment! For information call 860-649-0841 or

(860) 228-0246. E-mail: or visit


Visit the Maple Syrup Producers Association of Connecticut website!


Maple Grades

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Maple Facts

  • Connecticut is 10th in maple syrup production in the United States.
  • Sap is drawn from trees in early spring when the night temperatures are freezing and the days are warm and sunny.
  • As a maple tree increases in diameter, a maximum of four taps can be put into the tree.
  • Farmers stop drawing sap from a tree when it begins to bud.
  • When leaves appear on a tree, the treeís sap becomes bitter.
  • The production of maple syrup is the oldest agricultural enterprise in the United States.
  • Maple syrup is rich in calcium, which helps build strong bones and teeth.
  • Maple syrup contains approximately 1/3 less carbohydrates than granulated sugar.
  • Maple syrup is 100% fat free.
  • Maple syrup was the standard household sweetener in the United States until around 1875.
  • Once opened, maple syrup containers should be refrigerated.