Maple Sugaring at Wilton Historical Society
Maple candied was practiced by Native Americans long before the arrival of European settlers. The process of tapping trees and boiling down the sap into syrup has remained largely unchanged. Today, maple syrup is the primary product produced in the northeastern United States and Canada.
Freezing and thawing in late winter and early spring provide ideal conditions for extracting sap from maple trees. On Saturday, February 18, from 11:00 am to 12:00 pm, the Wilton Historical Society will host its own maple sugaring workshop. Museum educator Catherine Ripper explains the maple candied process, and attendees help themselves prepare a delicious snack of maple tarts. Don’t miss the sweet midwinter treat!
For ages 6-10. Membership: $10 per child. $15 per child for non-members.
Please fill out the form below to register or send us an email This email address is being protected from spambots. JavaScript must be enabled to view.
did you know?
Different countries that produce maple syrup have different regulations regarding what is and is not considered maple syrup based on its sugar content. Founded in 1893, the Vermont Maple Sugar Makers Association makes various classifications of maple syrup based on syrup color, clarity, density, and flavor.
