The maple syrup season with peak sap flow running into March due to early season warm-ups continues. Tapping began early, with early-season flow in central and northeastern areas by late February, though late-season winter weather created some challenges.

Theresa Baroun is the Executive Director of the Wisconsin Maple Syrup Producers Association.

"The weather has been ideal for sap to run."                         

As of early this month, the peak of the season was active, with the optimal freeze-thaw cycle with nights below 32°and the days above, occurring across the state.

A good season is expected.

Wisconsin has moved to #3 in the nation for maple syrup production.

It's all about the weather, and the temperatures need to cooperate with highs around the upper 30s to low 40s during the day followed by lows in the 20s.

The sap is then put through a reverse osmosis machine to take a percentage of the water from the sap before boiling. The sap will become thick, with the sugar carmelizing, according to the Wisconsin Maple Syrup Producers Association. The process can take several hours.

It doesn't get any sweeter than that!