Maple syrup is a sense of pride for many Canadians and rightly so. We produce 85 percent of the maple syrup that the world enjoys on their pancakes, waffles and crêpes. And here in Canada, we get to enjoy one quintessential Canadian experience — eating the oh-so-delicious taffy on snow.
Charlie Temple knows the joy of serving up the delicious golden sticks of taffy to visitors to Temple’s Sugar Bush in Ferguson’s Falls, Ont. Each year, he opens up his sugar bush and restaurant to the public, serving up lots of syrup and sharing the sweet secret to making liquid gold.
“It’s magic,” says Charlie, who’s been making syrup since the 1970’s. “The liquid pours out the trees and becomes the most wonderful tasting stuff.”
As guests walk through the trails in Temple’s 80 acres of sugar bush, they’ll see the criss-cross of tubes collecting sap from the trees each spring. As the days get warmer and warmer, the sap starts flowing from sugar maple trees and travels down the tubing to the boil house. There it’s boiled for hours until thick and golden. It takes about 40 litres of sap to produce just one litre of syrup.
Every year, visitors are excited to witness the process first-hand and learn how one of Canada’s favourite foods is harvested from the forest.
“Even for me I’m still awestruck by the whole process,” says Charlie.
Looking for more sweet ideas? Try these 20 sweet and savoury maple syrup recipes.