USVI-On-Line

Here is a photo we took on Friday before we left the island. After a fun filled evening spent in Newark (we still can't figure out why our Friday night flight was canceled. The weather wasn't that bad.) we are back in VT. We were met by a quart of warm syrup just off the evaporator given to us by our neighbor for letting him tap our trees. A kind of appropriately book-ended travel weekend. And of course, already planning for next year.

What a great picture - thanks for posting.
Fresh warm maple syrup...YUM! I remember visiting VT as a kid and had some maple syrup candy. It was a sugary concoction in the shape of maple leaves. It was delicious.

I've still got some dark B grade syrup in the back of our fridge. When I get time I will make what my mother in law called maple cream. You reheat the syrup up to 232 degrees, let it cool and then start stirring and stirring and stirring. You end up with a spreadable maple sugar that you can put on toast or biscuits. She used to make it for me but she's now in her 90's and the stirring can be hard and can seem to go on forever. So now if I really want it, I have to do it myself from anyone's left over low grade syrup but it is entirely worth it. It is kind of like making fudge but you do it with maple sugar instead of chocolate.

BillVT wrote:I've still got some dark B grade syrup in the back of our fridge. When I get time I will make what my mother in law called maple cream. You reheat the syrup up to 232 degrees, let it cool and then start stirring and stirring and stirring. You end up with a spreadable maple sugar that you can put on toast or biscuits. She used to make it for me but she's now in her 90's and the stirring can be hard and can seem to go on forever. So now if I really want it, I have to do it myself from anyone's left over low grade syrup but it is entirely worth it. It is kind of like making fudge but you do it with maple sugar instead of chocolate.

I'll do the taste testing when you make your next batch