Maple syrup is one of those New England foods that makes more sense when you see where it comes from. In New Hampshire, late winter and early spring bring sugaring season, when freezing nights and warmer days help maple sap flow through the trees.
The result is far removed from the anonymous pancake syrup you may know from a supermarket shelf.
Look for the real thing
Pure New Hampshire maple syrup has a rich flavour that varies depending on when during the season the sap was collected. Some syrups are lighter and more delicate, while darker grades bring a stronger maple taste.
Try it on pancakes or waffles, of course, but do not stop there. Maple syrup also appears in baked goods, candy, sauces and other local products.
Visit during maple season
If your trip falls around the sugaring season, look for local producers opening their sugar houses to visitors. Seeing sap transformed into syrup adds a completely different dimension to something that otherwise looks like a simple bottle on a breakfast table.
Exact dates depend on weather and individual producers, so check locally before making a special journey.
Take New Hampshire home
A bottle of locally produced maple syrup is one of the easiest New Hampshire souvenirs to justify. It is genuinely connected to the landscape, supports a local producer and will probably disappear faster than most souvenirs once you get home.
For me, maple syrup is less about one famous restaurant or attraction and more about a season. If you visit New Hampshire as winter begins to loosen its grip, follow the steam rising from a sugar house and taste one of the state’s simplest traditions.
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