Deets’ Maple Syrup2018-11-28T12:07:34+00:00

Our Maple Syrup

Pure maple products are made only from the sap of maple trees. They contain no preservatives or artificial colors or flavoring. Maple syrup contains 62 calories per tablespoon.

Pure maple syrup is sold by color. Grade A golden color is primarily used to make maple cream or candy. Grade A amber color, with a delicate flavor, is used as table syrup. Grade A Dark color is primarily used for those who like a stronger maple flavor for their table use.

Unopened containers of maple syrup should be stored in a cool, dry place. Store opened containers in the refrigerator. You can also re-can open containers by heating the syrup to 180°, pouring hot syrup into sterilized jars and sealing. Syrup can also be frozen. If mold is develops on the syrup then skim the mold from the top, heat the syrup, and then boil for 3 minutes.

Maple cream keeps well in the refrigerator for several weeks. Larger amounts may be kept in the freezer. Maple cream should always be stirred before using.

The maple season lasts about 8 to 10 weeks, starting from January through early April. Warm sunny days (temperatures above 40° F) and cold nights are ideal for best sap flow. It takes 40 gallons of sap to make one gallon of maple syrup. Tapping does not damage the trees and only about 10% of the sap is collected each year.

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Discover the all-natural taste of 100% pure Pennsylvania Maple Syrup. We ship anywhere within the continental United States. Shipping charges will be applied at checkout. No sales tax. Choose a size below to order with PayPal. To order by phone, please call (814) 676-2224 or email us at

64 oz. Maple Syrup

32 oz. Maple Syrup

16 oz. Maple Syrup


Maple Syrup – Gift of the Indians
The art of making maple syrup was discovered by the Algonquin Indians. Legend relates that a squaw was preparing venison during the “Season of the Melting Snow”. On her way to the spring for water, she noticed in a huge sugar maple tree, a large cavity full of water dripping from a broken branch. She used this “water” to boil the venison. When her Chief ate the meat he found the gravy sweet and delicious. He spread the good news that the “Great Spirit” had guided his squaw in making a delicious new food. Soon all the squaws were sugar-making — “seensibaukwut”, and the braves were doing the “Sugar Dance” during the “Season of the Melting Snow.”

Candied Sweet Potatoes
Cook 6 medium sweet potatoes until tender. Peel and slice into buttered baking dish. Cover with 3/4 cup maple syrup, dot with butter, add 1/4 cup water, and salt and pepper. Bake about 35 minutes at 350°. Remove from oven, dot with marshmallows and return to oven until marshmallows are melted and lightly browned. Serves 6. Carrots may be candied in the same manner.

Maple Coffee Cake
1 1/2 cup sugar, 1/2 cup maple syrup (Maple Crumb works best), 2 tsp cinnamon, 1 1/2 tsp salt, 1 cup ground walnuts, 1/4 lb oleo, 2 cups flour (unsifted), 2 eggs, 1 tsp baking powder, 1 tsp vanilla, 1 tsp baking soda, and 1 cup sour milk. Grease & flour an Angel Food baking pan. Mix 1/2 cup sugar, the cinnamon, maple syrup, and nuts. Set aside. Mix flour, soda, baking powder. Set aside. Cream 1 cup sugar and oleo. Add vanilla and eggs. Beat. Add milk. Beat. Add flour mixture. Divide nut mixture into parts and sprinkle over layers of batter placed in pan alternating batter and mixture. Bake at 350° F for 35 to 40 minutes.

Ham Loaf
3 lbs ham loaf mixture, 1 cup milk, 1 cup bread crumbs, and 2 eggs (beaten). Mix ingredients thoroughly and bake in a covered roaster at 350° for 1 hour. Baste at least 4 times throughout the cooking time with the following mixture: 3/4 cup maple syrup, 1 tsp. ground cloves, 1/2 cup vinegar, 1 tsp dry mustard, 1/2 cup water, and 1/4 cup brown sugar.

Maple Walnut Tart
1 cup plus 3 tbsp all purpose flour, 1/3 cup plus 2 tbsp firmly packed brown sugar, 1/8 tsp salt, 1/4 cup plus 3 tbsp butter, 1 tbsp solid vegetable shortening, 3 eggs lightly beaten (divided), 1/2 cup pure maple syrup, 1/3 cup dark corn syrup, 2 tsp fresh lemon juice, and 1 1/2 cups coarsely chopped walnuts. To prepare crust, in medium bowl stir together 1 cup flour, 2 tbsp sugar and salt. With pastry blender or 2 knives, cut in 1/4 cup butter and shortening until it resembles coarse crumbs. Stir in 2 tbsp beaten egg. With hands, knead pastry for 1 minute or until it holds together, then cover and chill 30 minutes. Place pastry between 2 sheets of lightly floured wax paper. With rolling pin, roll into a circle 1″ larger than 9 1/2″ tart pan or 9″ pie plate. Fit into pan and trim edges. For pie plate, flute edges. Chill 15 minutes. Preheat oven to 400° F. Melt remaining 3 tbsp butter, set aside. In medium bowl, combine remaining eggs, 1/3 cup sugar, 2 tbsp flour, maple syrup, and corn syrup. Melt butter and lemon juice. Stir into mixture with a fork until blended. Stir in nuts. Pour into tart pan. Bake 10 minutes, lower oven temperature to 350°. Bake 25 minutes or more until center is done.

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