Article: Flavorful infused maple syrup surprises the palate.(Food)

Byline: Clara Silverstein

When Claudia Clark moved from Georgia to Vermont, she hooked a bucket onto a maple tree so she could try her hand at making syrup.

The method she chose - boiling sap on her Weber gas grill - was so slow, it gave her plenty of time to brainstorm about new maple products. Before long, she was mixing vanilla, ginger or chili peppers with the syrup. The result is the Moosewood Hollow line of infused maple syrups, which put a spicy spin on the traditional New England sweetener.

Clark happily traded her 25-year career in food science, market research and product development to become the syrup queen. "At first, it was ...

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