The traditional season to make maple syrup in Connecticut extends from early February until late March. This is called “the sugaring season”. Freezing nights and warm, sunny days are necessary for the maple tree to yield sap, a colorless liquid with a light, sweet taste (2%-4% sugar). Maple syrup producers, also referred to as sugarmakers, collect this maple sap, and through boiling, the maple taste and amber color are formed. We hope you enjoy reading more about MSPAC, syrup making and all things maple!
March 19-20. 26th Annual Hebron Maple Festival.
Tour local sugarhouses, taste kettle corn, and purchase locally produced maple syrup.
9 am to 4 pm both days.
Pancake Breakfast is at 7 am both days.
To get more information and map go to www.hebronmaplefest.com or www.facebook.com/hebronmaplefestivalct/