Maple Syrup Magic

How one Vermont maple farm produces gallons of sticky-sweet syrup

March/April 2022

By Jackie Appel

As you read, think about how temperature changes can affect different substances.

Does a warm pancake drenched in syrup make your stomach rumble? Much of the syrup in stores is made from corn syrup and other ingredients. But real maple syrup comes from maple trees!

These trees grow on farms in the Northeastern U.S. and Southeastern Canada. One of those farms is Bourdon Maple Farm in Woodstock, Vermont. This 85-acre farm produces about 4,000 gallons of syrup each year. Owner Don Bourdon has been making syrup since he was a kid. “My father set us up with a little sugaring operation out in back of the house,” says Bourdon.

Does a pancake covered in syrup make you hungry? Most syrup in stores is corn syrup and flavoring. But real maple syrup comes from maple trees!

These trees grow on farms. They’re found in the Northeastern U.S. and Southeastern Canada. One of those farms is Bourdon Maple Farm. It’s in Woodstock, Vermont. The farm covers 85 acres. It makes about 4,000 gallons of syrup each year. Don Bourdon is the owner. He’s been making syrup since he was a kid. “My father set us up with a little sugaring operation out in back of the house,” says Bourdon.

MEG EMMONS/BOURDON MAPLE FARM

Don Bourdon

The process of syrup making—or sugaring, as experts like Bourdon call it—runs between February and April. That’s when temperatures are below freezing at night and warmer in the day. These varying temperatures cause pressure changes inside the trees. The pressure changes allow sap, a liquid that carries nutrients through the trees, to flow more easily.

Workers tap the maple trees by inserting small plastic spouts into their trunks. Only a fraction of the tree’s sap is taken, and the tree isn’t harmed. The spouts connect to long plastic tubes that carry the sap to a building called the sugar house. At this point, the sap is clear and thinner than finished syrup. Machines heat the sap, causing some of the water to evaporate, or turn from a liquid into a gas. Left behind is a thick liquid and some solid minerals. Finally, Bourdon’s team filters out the solids from the amber syrup.

This process takes patience, so Bourdon says syrup makers need to love their jobs. “As a youngster, I was bitten by the maple sugaring bug, and I’m still enjoying it now in my early 70s!”

Making maple syrup is called sugaring. This process runs from February to April. That’s when temperatures drop below freezing at night and get warmer during the day. This temperature change is important. It causes pressure to build up inside the trees. That allows sap to flow more easily. Sap is a liquid that carries nutrients through trees.

Workers tap the maple trees. They place small plastic spouts into their trunks. Just a little sap is taken. It doesn’t harm the tree. The spouts connect to long plastic tubes. They carry the sap to a building. It’s called the sugar house.

The sap starts out clear and runny. Machines heat the sap. Some of the water in the sap evaporates. It turns from a liquid into a gas. A thick liquid and some minerals are left behind. Finally, Bourdon’s team filters out the solids. What remains is an amber syrup.

This process takes patience, so Bourdon says syrup makers need to love their jobs. “As a youngster, I was bitten by the maple sugaring bug, and I’m still enjoying it now in my early 70s!”