Walling's Maple Syrup

05/15/2026

😍🤩

🌟New Flavor Alert🌟

A fan favorite…

Soft Maple 🍁

&

Soft Raspberry Dole 💗

As always, our soft maple is made with Walling’s organic, pure maple syrup. Real maple - real taste! Stop in and try it for yourself! 😋

Twist these two together and you have a perfect blend of sweet & tart🎉

05/12/2026

Maple candy is made by boiling syrup, churning it, and putting it in molds. After that, you let it sit in the molds to harden and take proper shape, then you unmold and let the pieces set on drying racks until the next day, when you can finally package it.

Lots of tedious little steps to this product, but a product that many people love!

04/10/2026

We’re not quite done with the season yet, it looks like we still have a day or two left to boil…

It’s been at least five or six years since we’ve seen a season this productive. After one of our mainlines went down, we lost some taps for the year, but we still managed a great season. Runs were big and the sugar stayed higher than usual. In some areas, the sugar content is much higher than we get around here. So in those areas, it takes less sap to make syrup. When the sugar in the sap is higher, you make more syrup.

The outcome of sugaring season doesn’t just depend on what happens during the season, it’s also about what happens before it. The previous weather, environmental elements, how you tend to your woods… all plays a part. Nothing ever works in isolation and it’s all connected. We harvested hundreds of thousands of gallons of sap and as of right now we’ve made about 7.18 lbs (or .65 gallons) of syrup per tap.

As we’re winding down to a close, it’s noticeable how much more behind the buds are this year than last year. In the picture on the left, is a bud of the sugar maple near the sugarhouse last year (on April 6). On the right, is this year’s bud from today (April 10)

04/07/2026

Snapshots from the 2026 season 🍁

03/26/2026

Not getting much of a break lately! Sap runs have been ongoing and about at their maximum rate. After getting almost 7 gallons of sap per tap in the last 48 hours, big boil today.

03/24/2026

A very special happy birthday today to Amanda Susan Tittle (holding the candy thermometer)!

When we were kids and had to go get wood, you could sometimes find Amanda and I snickering as we’d throw pieces in the truck and then stack it a little criss-crossed so it would go quicker. My dad let us have our fun, I think secretly amused. But our logic failed, as we quickly learned that meant we’d just have to go back for more truck loads 😅

I found this picture from 8 years ago, taken in St. Albans, Vermont during the annual maple open houses and festival, and thought it was perfect 😆. Help me in sending lots of joyful, birthday wishes to this beautiful soul!

03/16/2026

Unbelievable. The only word to describe the last 24 hours. We haven’t been able to keep up with the amount of sap we’re getting here in CNY. Collecting around the clock since yesterday, nonstop reverse osmosis, tanks filling before we can get them down. We had one tank overflow in the middle of the night, full tanks everywhere.

We’ve never seen it run like this in over 30 years of making maple syrup. What’s different about this run is the intensity that’s being sustained. Our fastest running times have been consistently sustained for over 24 hours straight. With no slow down in sight. That is not typical at all. This season is surely going to be one for the books.

03/14/2026

Last week, we looked at this past week’s weather and our stomach’s dropped. Many consecutive days with temperatures in the 60s and 70s is not something a sugarmaker wants to see, especially this time in the season. It’s far too warm.

This warm up came and went…and by the last day, incredibly, we were still flowing sap at about the same rate as when the warm-up began, with negligible slowdown. With the intense cold we’d had prior and some snow still left, the ground and roots remained frozen enough to allow the trees to just keep giving. 🍁

03/11/2026

Fighting over the best seat in the house…a warm syrup barrel!

03/09/2026

Whopping 63° degrees today.

63,531 gallons of sap gathered so far and turned into syrup. Grateful for the trees.