Vermont, New York, and Canada may market themselves as the maple syrup capitols of the world, but Connecticut can compete when it comes to quality — if not at the same scale.

Connecticut is in the heart of the sugar maple range and ranks eleventh nationally in maple syrup production. The timeless tradition of tapping, boiling, filtering, and bottling this delicious regional treat began with Indigenous cultures in North America, who moved their families to a sugar bush, or stand of sugar maple trees, in late winter as the snow began to melt.

For over 30 years, UConn students have worked with UConn Extension forestry educator, Tom Worthley, to learn about the process and produce their own maple syrup right in the 2,100-acre UConn Forest located in Storrs.

“I’m involved because of the student experience and to promote trees and forests to people around the state, creating materials like maple syrup that link people to the resource. There’s also a lot of satisfaction that comes from having something you grew or made and can enjoy later,” Worthley says.

“It’s exciting to learn what the forest is capable of, how we utilize forests, and that it’s not just by cutting them down,” says Zach Placzek ‘25, a student involved with the syrup production.