How Sweet It Is: Laurel Highlands Maple Syrup

made in the laurel highlands

HOW SWEET IT IS

MAPLE PRODUCTION

Somerset County, in the southeastern corner of the Laurel Highlands, is Pennsylvania’s largest producer of maple products. In order to produce maple sugar, there needs to be an abundance of maple trees and the perfect climate. Springtime weather in the region is ideal because of its cold nights and warm days. That alternating weather cycle, from freezing to thawing, is what changes the atmospheric pressure in the trees to allow sap to flow out of them.

The first documented maple sugar production in Somerset County was in 1762. Sugar camps in the region have always been family-owned businesses, passed down through multiple generations.

It is ideal to start the tapping process in early spring, when days are warm and nighttime temperatures are below freezing. Trees are tapped by drilling a hole for a spile, a tool that resembles a spout. Spiles were originally made of wood, eventually metal and now plastic.

The sap drips from the spile and into a keeler, a bucket that hangs from a hook on the spile. “Keeler” is a term specific to Somerset County, influenced by its early German settlers. Today, the sap flows from the spile, through plastic tubing and is deposited in a large tank. Many years ago, farmers would have traveled through the woods, stopping at every tree and manually dumping each keeler into a large tank.

With maple production primarily limited to a handful of states located in New England, Somerset County stands out and takes great pride in its maple production. Visitors can find Somerset County maple syrup at local farmers’ markets and the sugar camps where it is produced.

Try This At Home

BURNT SUGAR CAKE

BURNT SUGAR SYRUP

Heat 2 cups maple sugar over low heat until melted; Resist from stirring too much. Remove from heat and slowly add 1 cup hot water. Stir together well. Return pan to heat and continue cooking another 5 minutes over low heat. Syrup will be thin when hot and thickens as it cools. Remove from heat; set aside to cool. Store in refrigerator in covered container.

BURNT SUGAR CAKE

3 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup butter, room temperature 1 ½ cups sugar 2 eggs - yolks/whites divided 1 cup burnt sugar syrup ¾ cup milk

Preheat oven to 3500. Combine flour, baking powder and salt and set aside. In another bowl, combine room temperature butter and sugar. Cream together then add two egg yolks and beat again. In a small bowl, beat egg whites until fluffy. To the bowl with flour, add the creamed butter, sugar, egg yolks, burnt sugar syrup and milk. Beat well. Gently fold in the egg whites. Do not beat again. Divide into two round, greased cake pans. Bake at 3500 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool and frost with Burnt Sugar Icing.

BURNT SUGAR ICING

6 ounces powdered sugar Burnt sugar syrup ¼ cup butter, room temperature 1 teaspoon vanilla Milk or water as needed

Combine and beat till smooth and spreadable. If your icing is too stiff, add a bit of milk or water. Frost cake and decorate with pecan halves. Serve with vanilla ice cream.

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