Wondering if anyone has experimented with any more maple syrup infusions since this post? Has the fad completely died off like some suggested or is it still growing and bringing you happy customers? The idea of adding value and variety to a product in an already flooded market sounds like it is worth the effort. Especially for small producers like myself who at the time only sell syrup and no other value added products like maple cream and candies etc.
6th season solo sugar maker in a young sugar bush of mostly red maples
320 taps
2x6 self built arch, Flat pans w/ dividers
New 12x16 sugar house
CDL hobby 250 RO