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Maple Fair Festival & Syrup Recepies

Maple Fair Festival & Syrup Recepies Visit Maple Syrup Camps
Tour our 31 Covered Bridges
Dine on Sausage & Pancakes
Browse through Unique Shops
Stay in a local Inn, Motel or Bed & Breakfast

Maple Fair Festival & Syrup RecepiesMAPLE FACTS

A maple tree is usually at least 30 years old and 12 inches in diameter before it is tapped

Each tap will yield an average of 10 gallons of sap per season; that yields about one quart of syrup

The maple season may last 8 to 10 weeks, but sap flow is heaviest for about 10 to 20 days.

The harvest season ends with the coming of spring’s warm nights and the first stages of bud development of the trees.

It takes one gallon of syrup to produce eight pounds of candy or sugar.

30-50 gallons of sap are evaporated to make one gallon of syrup.

A gallon of pure maple syrup weighs 11 pounds.

The sugar content of sap averages 2.5%, while the sugar while the sugar content of the syrup is 66.5%

Maple Fair Festival & Syrup RecepiesPure maple syrup is nature’s sweetest gift. It is a natural food product with a history reaching back over the centuries.

Smiley’s Sugar Camp Owned by the family of Ruth Smiley for five generations. The Smiley Camp has approximately 500 taps.

Sweet Water “The Sugar Bush Woods” Jim & Gayle Meece purchased their farm from his mother in 1980. They have approximately 2,500 taps on site.

Williams & Teague Sugar Camp The Williams and Teague families merged in 1979. They have approximately 800 taps. Their maple syrup is distributed nationwide.

Foxworthy’s Sugar Camp Started operation in 1954 on land they purchased in 1950. To date they have approximately 2,000 taps. Maple Fair Festival & Syrup Recepies

Maple-Plum Glazed Turkey Breast
2 cups red plum jam
1/4 cup lemon juice
1 cup maple syrup
1 (5lb.) bone-in turkey breast
1 teaspoon dry mustard
• In saucepan, combine plum jam, syrup, mustard and lemon juice and bring to a boil.
• Turn down heat and simmer for about 20 minutes or until thick. Reserve 1 cup.
• Place turkey breast in roasting pan, pour remaining glaze over turkey and bake according to directions on turkey breast package.
• Slice turkey and serve with heated reserved glaze.

Maple Nut Fudge
3 cups maple syrup
1/16 teaspoon cream of tartar
3 Tablespoons butter
1 cup walnut meats
1/8 teaspoon salt
• boil syrup, cream of tartar and butter to 233°
• Cool and beat until creamy.
• Add walnuts and salt.
• Pour into shallow pan and cool.

Maple Syrup Biscuits
2-1/4 cups biscuit mix
1-1/2 cups maple syrup
2/3 cups milk
• Combine biscuit mix and milk and stir until moist
• On floured surface, roll dough to 1/2 -inch thickness.
• Cut out biscuits with a 2-inch biscuit cutter.
• Pour Syrup into 7 x 11-inch baking dish. Place biscuits on top of syrup
• Bake at 425° for 13 to 15 minutes or until biscuits are golden brown

Maple Cookies
1/2 cup butter
1/2 cup chocolate chips
1/2 cup maple syrup
1-1/4 cups all-purpose flour
1/2 cup nut meats
1/2 teaspoon baking powder
1 egg, beaten
1/2 teaspoon salt
• Add beaten egg to butter and maple syrup.
• Stir in nut meats and chocolate chips.
• Sift together flour, soda and salt, add to the mixture.
• Drop by teaspoon onto a greased cookie sheet.
• Bake at 325° for