How to Make Maple Syrup. Getting the Sap to Become Syrup.

Maple syrup!  I’ve done it!  I’ve made Maple Syrup with my own bare hands.  My own  Little House in the Big Woods, slightly stumpy hands.  And I’m going to teach you how to make maple syrup too.

Skip right to the Quick Guide.

If you’re here because you want to know everything about making a little bit of maple syrup from your own tree go and read this guide I’ve written on all you need to know about making maple syrup then I’ll meet you back here.

It was actually rereading the Little House series that finally convinced me to make Maple Syrup from the enormous black maple tree in my backyard.  At the end of every winter, Ma, Pa, Laura and Mary would head out into the woods to gather sap, bring it inside and make sugar.

Yes  sugar.  They also made Maple Syrup, but the main reason they tapped trees was to provide enough sugar for themselves for the coming year.  They also had in the house, a small bowl of “store sugar” for when company came.  Store sugar, being refined white sugar they bought at the General Store, that was only taken out for special occasions.  You know.  When someone killed a hog or invented the wheel or something.

My how the times have changed.  Firstly, I can guarantee if anyone gets overzealous with their use of my homemade maple syrup I *will* go all Laura Ingalls on their ass and shove a pinnafore down their throat until they choke on it.

Ahem.  You see, this maple syrup making is quite a time consuming process.  It’s not hard.  It’s not terribly labour intensive.  It just takes a long time and fairly constant attention.  And a touch of insanity.   So I’m good there.

Before I give you the step by step instructions on  how to make Maple Syrup, I’ll let you know NOT to make maple syrup. I ended up doing around 4 batches of Maple Syrup that went horribly wrong for a variety of reasons.  So my mistakes will save you from doing the same.

Tap your trees and gather your sap, like I showed you in this post.  In that post I also tell you which trees you can tap to get sap so if you’re new to all of this read that post first.


Find a suitable place and method to boil down lots of sap over a long period of time. Here’s where I made a few mistakes the first and second year.

  • I tried my BBQ.  It didn’t work.  It wouldn’t get hot enough.
  • I tried my smoker.  It didn’t work.  It wouldn’t get hot enough (because the lid had to be open to accommodate the large pot)
  • I tried a vintage, barely legal, probably not legal in fact, hot plate.  It didn’t get hot enough.
  • I tried the gas stove inside.  Worked! I was trying to avoid this option because I’d been warned about how much sticky steam boiling sap produces.
  • The 3rd year making Maple Syrup I tried using a propane tank fuelled burner outdoors.  Worked!

In this, my 6th year of making Maple Syrup, I recommend you go with a combination of the 2 methods that worked for boiling down your sap.

  1.  FIRST get the majority of your boiling done outdoors with a propane fuelled burner or a wood pit if you have one.
  2. SECOND do the last bit of evaporation inside the house on your regular stove where you can comfortably keep an eye on it and test it for thickness.

I recommend this dual method for cooking down sap because if you do the entire boiling/evaporation process in your house every, single thing in your house WILL BE STICKY.

The first time I did this I had no other option than to use the stove.  I ended up with sap covered windows, mirrors and cats.

How to Make Maple Syrup


A big stock pot with a lid to constantly heat up your sap.

A roasting pan or something that is shallow with a large surface area.  It needs to be at least 5″ deep.

A propane outdoor burner (optional)

A digital or manual refractometer or a hydrometer or hydrotherm. (these are all tools that will test how sweet your syrup is)

A digital thermometer

Syrup filters

Bottles for storing your homemade syrup!


The roasting pan is your “Evaporation Pan”.  This baby will be the workhorse of your operation.

STEP 1.  Heat your Sap up in a stock pot with lid.  (It just heats faster if you have a pot w/ a lid)  Once hot, add it to the evaporation pan.

STEP 2.  Keep your evaporation pan of sap boiling.  When it starts to evaporate, add more hot sap from your stock pot.

This process will continue the for several hours.   Just keep adding sap to the stock pot, heating it, then adding it to the evaporation pan.


STEP 3.  Once you’ve added all your sap to the evaporation pan and it’s looking a darker colour (like syrup) and is approximately 213 degrees, dump it all into a finishing pot.

The finishing pot is just a regular pot, but you need to use it.  It helps ensure you don’t burn your syrup, because the smaller pot (as opposed to the large surface area evaporation pan) means less chance of burning and ruining syrup.  Just trust me on this.



STEP 4.  Water boils at 212 °F where I live.  Syrup always boils at 7.1°F (3.94°C)  above the boiling point of water. When you reach that temp., you have syrup.

So when my sap reaches 219°F, it’s officially syrup.

To see what you need to boil your syrup to, do a test run with a pot of water.  See what temperature it boils at, then add 7.1°

Turn the heat down a little bit so you don’t scorch or overheat your syrup. You want to keep it at 7.1º above the boiling point of water.

Even though this is technically syrup, and most websites say it’s ready to bottle now … I found that wasn’t necessarily true.

Keep evaporating it until it becomes syrup.

Once it reaches a boil, this will happen.  That’s normal.


STEP 5.  Now you need to test if what you have in the pot is no longer sap, but is actually syrup.  You can test whether it’s syrup in a few ways.

The first way is by looking at how it drops off of a spoon.

When it’s syrup, the final drop off of the spoon, will just hang there for quite some time.  When it finally drops off the spoon, you will see a *tiny* thread of a tail from the drop.  Like a sperm.  A maple syrup sperm drop.

I can tell you from experience, that without having made maple syrup before, this method is really, really hard.  You can barely see it in the video, but there is a long thread from the last drip.

For sap to officially be called “Maple Syrup”, it needs to meet a sugar requirement, which is measured in “Brix”.  “Brix” is the percentage of sugar in the syrup.  Maple Syrup needs to be between 66.5% and 67.5% sugar.  Anything below or above that isn’t syrup.

If you don’t boil long enough and have a sugar content that’s below 66.5% your “syrup” will be too thin and could possibly spoil when you bottle it.  If you boil it too long and have a sugar content that’s above 67.5%, your “syrup” will crystallize once you bottle it.  So trying to “eyeball” it is difficult.  Especially with no prior Maple Syrup making experience.



To bring a bit of science and accuracy to testing your maple syrup you can use one of three tools to test the Brix level.

A hydrotherm (which is the most difficult to find tool).

A hydrotherm is a cross between a thermometer and a hydrometer.  It tests the viscosity of your syrup.  It’s what I first used for testing syrup, but now feels clunky to me.

Most professional maple syrup producers use a Hydrometer for testing syrup.  I have never used one.

For a few years I used  a manual refractometer for testing syrup and it worked well. I also used it for testing the brix (sweetness) of various vegetables I grew.

I currently use this digital refractometer to test my syrup (and my vegetables).  It’s fast, easy and doesn’t have the kind of clean up that using a hydrotherm or hydrometer has.

But if you only get a hydrometer or hydrotherm to start out with because they’re less expensive, don’t worry … they work great!

Both work similar to a thermometer only it floats.

If the red line on the hydrotherm is even with the surface of your liquid … YOU have MAPLE SYRUP!


If the red line is above the syrup you’ve gone too far and your syrup is too thick. You’ll need to water it down with more sap.

Your refractometer will work by simply dropping a drip of syrup onto its measuring plate and reading it.  If it measures anything between 66.5% and 67.5% YOU have MAPLE SYRUP!

Once you’ve determined you have syrup, it’s now time to …

STEP 6.  Filter your syrup.

You filter it through a felt sock with paper liners inside of it. You can get all of this stuff where you guy your maple syrup supplies.  The felt sock is $19 and the paper liners are about $1 each.  They can all be washed (in hot water with no soap) and reused.

Update:  After using the felt liner for my first few batches, I ended up getting rid of it, in favour of 3 paper liners.  I found for the small amount of syrup I was making, the felt liner simply sucked up too much of my valuable syrup.  3 paper liners, still resulted in a nice clear syrup.

The filtering process gets rid of “Sugar Sand”.

***Update:  Since writing this post I’ve read most people filter their syrup *before* boiling it down.  I tried that. I found it didn’t get rid of enough sugar sand.  I continue to filter it after getting it to the syrup state*** 

Let your syrup filter for as long as it needs to.  I leave mine for about 15 minutes.  You can clamp the filters to your container to hold it in place, or you can  just hold it.  For the last little bit you can fold your filters down, and cover everything with a towel.  Keeping the syrup  hot as it filters helps it go through the filters easier and ensures you get every last bit of syrup out.  Do not squeeze the filters to get the remaining syrup out.  You’ll end up  with sediment.



That right there, is your sugar sand.  Don’t eat it.  It’s gross.  (*some people eat it, but they’re gross*)



Now you have beautifully filtered, 100% pure Maple Syrup.  And it only took a whole day.

STEP 7.  To bottle your syrup to give away (as if) you need to reheat your syrup.


I got in the habit of filtering into a microwavable cup so I could just stick the cup in the microwave to reheat it.  The less transferring from pot to pot the better.  If I were to pour this measuring cup of syrup into a pot to reheat it, I’d lose syrup.



TIP: I didn’t find any instructions about bottling your syrup that said to heat your glass bottles.  However, being a canner, I decided to keep my bottles in the oven until it was time to fill them.  (lids weren’t in the oven)



STEP 8.  Things are about to get real.  You can now, FILL YOUR BOTTLES. 



Lay your bottles on their sides to sterilize the underside of the cap and help seal.


Now you have beautifully bottled Maple Syrup to give away to all your neighbours.

Or, in this case, you have beautifully bottled Maple Syrup to hang off of a neighbour’s door knob while you take a few quick pictures, then ran away.  With your bottle of Maple Syrup.


STEP 1.  Heat your Syrup up in a stock pot with lid.  (It just heats faster if you have a pot w/ a lid)  Once hot, add it to the evaporation pan.

STEP 2.  Keep your evaporation pan of sap boiling.  When it starts to evaporate, add more hot sap from your stock pot.

STEP 3.  Once you’ve added all your sap to the evaporation pan and it’s looking a darker colour (like syrup) and is approximately 213 degrees, dump it all into a finishing pot.

STEP 4.  Water boils at 212 °F where I live.  Syrup always boils at 7.1°F (3.94°C)  above the boiling point of water. When you reach that temp., you have syrup.

STEP 5.  Now you need to test if what you have in the pot is no longer sap, but is actually syrup.  You can test whether it’s syrup in a few ways.

STEP 6.  Filter your syrup.

STEP 7.  To bottle your syrup to give away (as if) you need to reheat your syrup.

STEP 8.  Things are about to get real.  You can now, FILL YOUR BOTTLES.


Maple Syrup Making Tips

  1. Do not use a teflon evaporation pan.  (I started with one, all the teflon boiled off of it, so I moved onto a regular roasting pan)
  2. Keep an eye on things once you get around 217 degrees F.
  3. If you plan on eating your syrup right away and not bottling any for future use, you don’t really need a hydrometer or hydrotherm.  However, if you DO want to bottle it to save and give away, a hydrometer/hydrotherm is necessary.
  4. Save your sap outside in food safe buckets (providing it’s cold enough out) and make as large a batch as possible.
  5. Sap will run faster some days (warm & sunny) and slower others (cold & dark)
  6. Make as big a batch as possible.  It’s much more difficult to work with a small amount of sap.
  7. I boiled 40 litres of sap and ended up with 3 cups of syrup.   Yes I know.  I’m mixing measuring units.  Enough for 2 medium and 2 small bottles of syrup.  It took 3 days of collecting and 12 hours of boiling.
  8. If anyone asks you if they can have a bottle smile and say Sure! Then completely ignore their request.

Special thanks to Terry from for his help and talking me down from the ledge a few times.  Also thanks to reader Maria from Boothman Sugar Orchard for doing the same.

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  1. rebecca gostin says:

    I bet your going to enjoy every last drop! Thanks for the tips.

  2. Heather says:

    The announcement got bumped cause you’re still washing pots from the syrup circus! Wow, I bet you house smelled sweet!

  3. Kasia says:

    Did you announce the additional Art of Doing Stuff towel winners yet?? Do I have the right Tuesday?? Did I win?? :)

  4. kelliblue says:

    Y’know, every time I read your blog, after I’m done laughing and giggling and gasping and eyeball rolling…I tend to think this:–ZUxY

    YOU. ARE. THE. (wo)MAN. Truly. ;-)

  5. Spokangela says:

    Awesome. When our chicken coop and green house are done, we will tackle this next :)
    Thank you for keeping me inspired! You rock!

  6. Brenda j says:

    Soooo…. the cost to make a wee bit vs buy? Im right proud of you city pilgrim, but… I’m buying my syrup and not laying my own eggs.
    Pancakes please!!

    • Karen says:

      Brenda J – Cheaper to make believe it or not. Total cost of supplies for bucket, tap, lid – $9. Potentially those 3 things could get you 15 bottles of syrup at a cost of around $10 a bottle. Plus … they’re all a one time investment. Same for the hydrotherm. My mom tapped her Maple today and one of my sisters is going to tap hers on the weekend, so I’ll loan them the hydrotherm. Besides … I don’t do this to save money. I do it because I love to. ~ half pint

  7. Sheri says:

    I love your references to the Ingalls family!! My sister and I still after 25 years make reference to the time Mr Edwards brought the girls suckers. Mary was saving hers and Laura had to eat hers right away. I have no idea why this one scene has played so predominantly between my sister and I but we quote it often. Yay on the successful Maple Syrup!! One question – how did your house smell? Sweet or funny? I’m from the west coast so its not such a “thing” out here although my stepfather is from Quebec. Thx for the witty tutorial Sheri

    • Karen says:

      Hi Sheri – Well, making syrup isn’t much of a thing here either, LOL. I only know of one other person who actually does it. But I maintain that’s because no one knows how easy it is. The house smells like a sugar shack for the day. ~ karen

  8. Karin says:

    If you really want to cook outside next year invest in a turkey fryer. You know the ones that people set up in their garage and end up burning the house down? Propane lit and will definitely be hot enough. My guy makes beer with his when it’s too warm out to heat up the house.

  9. Susan says:

    I know the confession that I’m one of the few in the world who do NOT like the taste of maple will bring down scorn upon me, but I confess it, nonetheless, and add to it my admiration of you for making it, and making me laugh reading about you making it. One of the things I most admire about you is that you figure out how to do something right, and then do it right, and share that with us. Thank you!

    • Laura Bee says:

      I have honestly never met a person who doesn’t like maple syrup. No scorn. But if I met you, I’d have to pinch you to see if you were real.

      • Susan says:

        Ouch. I’m real. And my dislike of maple is so great that, if you set a brand new box of expensive candy in front of me, even if I spend half an hour choosing a piece, it will always turn out to be maple. I’m a perfect divining rod for maple candy. The only time it doesn’t turn out to be maple is if a maple lover gets to the box before me. If we ever meet, and there’s a box of candy, I will give you the maple.

  10. Nancy Blue Moon says:

    This is awesome should be very proud of doing this..And I would think that it would all be worth it in the pour that luscious gold syrup over your homemade pancakes..I’m sure the Fella is proud of you too since he will also get to enjoy it..It looks so beautiful in those bottles..I know that there is a brand of Canadian Maple Syrup that is sold locally in those gorgeous maple leaf bottles but I haven’t tried it as it is sooo expensive..I just might have to splurge now..You are just one very cool amazing lady in my book..

  11. AnnW says:

    I want to do this also! Most people that attempt this on a slightly larger scale use the reverse osmosis membranes, so you don’t have to cook it. Can you buy those for hobbyist use? I would much rather make maple syrup than spin yarn and knit a sweater from my dogs’ hair. Next, can you teach us to make a stone wall? Ann

  12. Jena Webber says:

    You’ve thoroughly convinced me to march right down to the store and pay whatever they want for the syrup. Thanks.

  13. Karol says:

    Oh Karen, you lost me at “tap your trees, and gather your sap”. I love you without even knowing you, because you’re a feisty, sassy “doer”. I’m a feisty, sassy doer too, but this has been added to my list of things that will not happen in my lifetime. I guess “doer” is one of those relative terms. Meaning, I’d find a relative to do it for me.

  14. Laura Bee says:

    That is a thing of beauty. Since I’m sure you will do this again, what about a propane burner? Good for tomatoes, corn boils, chilli, lobster, anything! Your chicken stock too, although I wouldn’t do it in sight of the coop, might scare the girls.

  15. Agnes says:

    WOW, you are a true pioneer woman. I wouldn’t wanna be the dish washer in your house.

    Happy Pi Day Karen!

  16. Gayla T says:

    I meant to ask….was the steam sticky? To me I think it would be but my friend that did it in the oven never said her oven got sticky. Inquiring minds want to know. What I want to do is get bees and make honey. We have relatives w/an apple orchard who do honey and it’s so much better than what the grocery carries. At 67 I don’t have time to grow a maple tree but bees I can do.

  17. Gayla T says:

    When you send me my bottle of syrup may I please have it in the leaf bottle? Thank you so much. Here’s where you smile and say sure. LOL I know you didn’t get those bottles at the Laura Ingalls store and I love them but since I’ll never be making syrup I can live w/o them, right? This, my dear is probably Karen @ her best. Very very impressive. After all that work was it worth it? Will you do it again next year? I know after buying all that stuff you have to be way in the hole vs. buying it but in prestige value, a winner for sure and a most excellent tutorial.

  18. Amy in StL says:

    I’m with Anna. You just MADE maple syrup. Way more impressive than the first two blogs. Also, there’s more sarcasm and cussing here. :)

  19. Very cool. I’m headed out to tap all the trees in my neighborhood right now.

  20. D'Ann says:

    “…I boiled 40 litres of sap and ended up with 3 cups of syrup…”

    That’s all I need to know! LOL I’ll continue to buy this amazingly wonderful stuff from our local supplier!

    Hats off, to ya, gurl!!

  21. anna says:

    this is why you should have been #1!! i don’t have a maple tree here in texas, but i like that fact that if that situation changes i’ll know exactly what to do with it. trial and error notes are so helpful!

  22. carey says:

    karen, you are the man! we always use the real stuff and make whip cream withit and other delish stuff, but i have a whole new appreciation for real. maple. syrup. yum!

  23. Diane says:

    Holy crap. I bow to you, the goddess of DIY. You have more follow through than I. I probably would have given up before the trial and error was complete. Lol

  24. magali says:

    I now understand why maple syrup is so expensive. I am *very* impressed! … and I think it’s time for a new giveaway!!

  25. Sherri says:

    Karen…I don’t really know what to say after reading about your latest syrup project. It’s obvious that you’re adventurous and love a challenge. No one could argue that point. I, on the other hand, must be the laziest damned person in Nebraska because the entire time I was reading today’s post, I kept wondering which of us is the craziest. You, for spending one entire day brewing up a very small batch of maple syrup or me, for buying it at the store (organic and real…not the fake crap!). Does the homemade variety really taste that much better than the real maple syrup you can buy at the store. We have a red maple in our yard so I guess it’s theoretically possible for me to make some. But then I think about all those wonderful people whose livelihood it is to harvest the sap and transport the sap and tend the boiling pots and know the exact point at which to bottle it and the delivery truck drivers and…well, you see where this is going. I figure I’m supporting our struggling American economy every time I buy a quart of real maple syrup. Unless, of course, that syrup is made in Canada. ;p

    • Karen says:

      Sherri – It really isn’t that much work. But … I’m a doer. You might not be a doer. You might be a buyer. Which is fine. There needs to be both of us in this world. Oftentimes I do things not because they’re cheaper, or even necessarily better … I do them because I can and I want to show you that you CAN too. It ain’t that hard. Any of it. :) ~ karen

  26. Dru says:

    wonderful. I’m off to tap my neighbors trees, as we have no maples on the farm..

  27. J9 says:

    I don’t ever plan to do this, but I would like to eat it. This was fascinating to read though…did you actually stand at your stove ALL day?

    • Karen says:

      J9 – You don’t have to stand by the stove all day. Just be in the general vicinity. My computer where I work is set up in my kitchen, so it wasn’t a problem. ~ k!

  28. Herp says:

    For outdoor boiling, you can use a propane turkey fryer setup…

    • Karen says:

      Herp – Yes, that’s true. However, I don’t have room in my house for one extra thing. Old house, no storage, so … no turkey fryer for me. :) ~ karen

    • Karen says:

      Thanks Laura! And yes everyone … Laura Ingalls Gunn, is an actual Ingalls. I’m proud to have her read my blog and would be most impressed if she referred to *me* as half pint. Only I probably cuss more than half pint. :) ~ karen

  29. Jamieson says:

    Girl, you crazy.

  30. AmieM says:

    This is really cool! We went to Mountsberg sugar bush this Sunday. But with March Break being this week, it was far too packed! So we didn’t get to try any fresh syrup.

    But we will be tapping the trees in our yard, next year, when we buy our first house.

  31. Nicole2 says:

    I agree with you with the not sharing. Too much work to share! What is the yield ratio from sap to syrup?

  32. Maria says:

    Yay! You did it! Lovely pics by the way. :) looks like a nice Light Amber.

    • Karen says:

      Yay! I did it! :) Sap doesn’t seem to be running very well despite the warm weather and cooler nights though. I hope I get to make more. ~ k!

  33. marilyn says:

    good job karen! i will be seeing terry this weekend at his sugarbush so i will tell him how wonderful it all turned out. he is passionate about his maple syrup!

  34. Crystal says:

    I’ll probably never make maple syrup but I loved reading these posts! If the topic of maple syrup ever comes up, I’ll be like the nerdy kid in class, hand raised “Oo, Oo, I know how to make it!”

  35. Jeanne says:

    We moved from Atlanta to Massachusetts in the 70’s and decided to tap the maple trees in the yard. Started the fire, the BBQ pit, bundled up in 3 layers of coats, scarves and hats. It didn’t work. Brought everything in on 3rd day to the kitchen stove. Big mistake. Good way to take off the old wallpaper in kitchen, hall and dining room, however. Boiled down to 2 small bottles of syrup the kids wouldn’t touch. Neighbors never forgot it and we “southerners” are still joked about. I find its cheaper to just go buy it. You Canadians have a thing about Maple anyway! My hat, scarves, are off to you and I bow to your enthusiasm and talent.

  36. calliek says:

    Your syrup is beautiful- looks like it’s Canada #1 Light grade!

    Sally I’m pretty certain you cannot make oak syrup – we accidently tapped an oak once (trees all kinda look alike when they don’t have leaves) and oaks don’t appear to have a sap run – or maybe it’s deeper inside the tree but we didn’t see a drop.

  37. Rebecca says:

    Karen! I’m so impressed and the bottle looks very cute hanging on the door knob.

  38. Melissa says:

    Karen, this was such a treat to see. My dad – who is THE MOST FRUGAL PERSON ALIVE – used to make maple syrup, and I don’t think he went through the exacting standards you did… which is to say, he was all good with the thinner syrup (it meant it would go further on our morning crepes, LOL). He asked us if we might want his equipment, and after seeing this post, I’m definitely going to take advantage of his offer. Also, you have piqued my curiosity about the Laura Ingalls and the maple sugar. How freakin’ great would it be to say , “Yeah, we supply our own sugar…”

  39. Bernadette says:

    this is super cool! great job. very informative, yet totally readable for someone like me with a relatively short attention span. If not for my inability to keep focused on the task at hand, I’d want to give this a shot myself. will you be doing this again? selling a few bottles, perhaps?

  40. Sally says:

    I don’t have maple trees here but I do have lots of oaks. Wonder how oak syrup would taste? After this tutorial I’m pumped to make syrup out of something! You, my dear, aren’t afraid of anything! I’m super duper impressed with your syrup skills. And, I don’t throw that kind of compliment around willy nilly.

  41. Deborah says:

    You lucky son of a gun you!!! Now I want to run to my neighbours house and tap their tree and steal all their sap…But I will just head to the local Conservation area in north Burlington and buy a bottle or two instead :) What a great tutorial! Thanks so much for expending all that time, energy and money (for supplies!) on making sure we can (if we want to) make maple syrup! You are so cool… :)

  42. Susan says:

    Wow! What a great idea! I have 3 huge old maples in my yard. All they have ever given me is leaves, leaves and branches after a wind storm. Oh did I mention the limb that fell on my Lincoln and totaled it? So making maple syrup for my pancakes would be a fabulous idea. I think I shall run right out and buy all the stuff I need today. …..wait a minute! How much did it all cost?… Maybe I’ll just go to the store and get a bottle of syrup, wash off the label and call it mine! :-)….. So enjoyed your experience though!

  43. Susan Whelan says:

    We lived (poorly) in a lovely valley in a very wealthy area and my parents tapped the trees. I will never forget my mother standing in her oldest clothes with a kerchief over her head, stirring her witches cauldron of maple syrup over an open fire, and the local bird-watchers society all trooped by. I don’t think my mother ever got over the humiliation of them all gawking at her without a word, because she never made maple syrup again.
    Since you’re living in a newly temperate zone and dont’ have any snow this year, you forgot the best part of the testing – throwing a half-cup into the clean snow and eating maple snow cones!

  44. mimiindublin says:

    Love the last tip!
    I make my own Rose Face Cream, and people are always asking me to show them how (even though I sell it!). I use that strategy!

  45. Gknee says:

    I absolutely loooove maple syrup and knock back a tablespoon a day…mom always told me it was good for you, you know like honey. Amazing diy Karen!!!!

  46. bex says:

    I o I o i… Its off to the shops I go. Looks so complicated Karen! Could you please show us how to make beer next. I’m sure that’s easier…

    • Karen says:

      Bex – Not complicated at all. I was just thorough in the tutorial. I wanted to cover everything so you didn’t have to go through the same mistakes I did on my test runs. ~ k!

  47. I am in awe of you. I love, love that you figured out how to do this – it’s the neatest thing I’ve ever seen.

  48. Janey says:

    You are absolutely amazing.

  49. Gale says:

    Where did you find that cute maple leaf bottle?

    • Karen says:

      Gale – I ordered a few of them from the same place I ordered my Hydrotherm. The bigger, plain bottles were much cheaper from my farm store, but I *had* to have a few of the classic Maple Leaf bottles. ~ karen!

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