Sap’s Risin’ or Sugerin’ Off

Original article written by the Miller-Cory House Education Committee

The manufacture of maple syrup and sugar is not merely a process but a ritual. The offering of the trees in their infinitesimal dripping of sap almost partakes of alchemy. The first run of sap is sacred to the farmer and to him it is always sacred. In preparing, the boiled sap for the making of sugar and syrup, much ritual must be perf'ormed each and every time or else "sugaring off" would not be the same from year to year.

In upstate New York a “sugaring off" party is called a "Jack Wax Eat." Eating the boiled syrup poured over snow (or very finely crushed ice is called eating "Jack Wax." Jack was one of the universal terms applied to the earliest settlers i.e.: Jack-anapes, John Barleycorn, Jack-of-all- trades etc.

To have your own sugaring off party prepare paper plates of snow or a freezer of very finely crushed ice. Boil a quart of maple syrup until it reaches the boiling. point. Caution: Don't turn your back or it will surely boil over! If you like your sugar on snow waxy, cook it until it registers 230 degrees on the candy thermometer and then pour it over your snow or crushed ice. For the crispy and lacy kind, cook until the temperature reaches 230 degrees, then stir vigorously in a large heavy bowl until the liquid begins to turn amber and get sugary. Then call in your guests and pour the syrup over the snow and let everyone enjoy the heavenly sensations of hot sugars on cold snow or ice. If you prefer a more permanent form, butter a plate lightly and cover with your most favorite nutmeats. Boil syrup until 232 degrees, pour into a bowl and stir vigorously until it begins to thicken and then pour it over nutmeats. Mark in squares while still warm and then let cool and harden.

If you desire granulated maple sugar, let syrup cook to 238 degrees and then pour into a bowl. With a pastry fork or blender mix until it begins to grain. Sift through a large meshed strainer and break up any lumps that are left. It will look rather like brown sugar, but will bear the taste of the maples.

In upper New England at a "sugaring off" party, slices of pickle are offered to cut the sweetness of the sugar on snow. In Vermont and parts of New Hampshire doughnuts are also served with the sugar on snow to somewhat cut the sweetness and supplement the menu no doubt.