Digging into a good book series with my kids left us all craving some sweet sap! A 12-year-old girl stands out in a crowd, towering over most adults. She searches to find her place in a large family and a new town. The mystery of this fictional, sweet, story leaves us on the edge of our seats. When a chapter ending throws us a cliffhanger, I am met with pleas from my children to keep reading. We are well into book two of the four-book series.

The description of Maple Madness booming in the small town enticed us to seek out some sticky treats. In West Milton, we found fresh maple donuts at HomeTowne Bakes downtown. The bakery window was packed full of homemade sweets. We couldn’t pass the opportunity to snag a maple sausage kolache with maple on the mind. Sampling the sorghum brought the books of the pages to life. We walked a few doors down and popped in a favorite store, Wertz Variety. They sell Sugar Grove Maple Syrup Products, made right here in Miami County. Besides the syrup, we picked up things we needed for school, crafts, and greeting cards. While in Wertz Variety, we saw the employees busy at work making floral arrangements for fall and Christmas. The store was blooming with seasonal flowers.

We weren't disappointed when we walked downtown in search of a taste of our own Maple Madness. Any adult could love this book series, but my adolescent kids are head over heels for the sappy mystery and special family ties to a small town. 

 

A Pumpkin Falls Mystery 

By Heather Vogel Frederick 

Book 1 

Absolutely Truly

Book 2 

Yours Truly

Book 3 

Really Truly

Book 4

Truly Madly Sheeply 

 

Info box

HomeTown Bakes

16 N. Miami Street

West Milton

facebook.com/TheMadBaker83

937-719-8033

Wertz Variety

6 N. Miami Street

West Milton

937-698-5212

 

 

Pure Maple Candy Recipe

Ingredients

Butter for the rim of the saucepan

2 cups (20 oz/566 g) pure maple syrup

2-3 drops vegetable oil (optional)

Instructions

Line a 9x5-inch (23x12½-cm) loaf pan with parchment paper, leaving some paper overhanging off the sides. Or have silicone maple leaf candy molds standing by. Set aside.

Butter the rim of a medium, high-sided, heavy-bottomed saucepan and attach a candy thermometer.

Pour in the maple syrup and the oil (if using) and bring to a boil.

Let the syrup boil for 5-10 minutes until it reaches the softball stage 235-245°F (112-116°C).

Remove from the heat and do not touch or agitate the syrup. Let cool, undisturbed, until it reaches 200°F (94°C), about 5 minutes.

Remove the thermometer and, with a wooden spoon, begin to stir the syrup. After about 1 minute, you will feel crystals beginning to form at the bottom of the pan, but the syrup will still be fairly clear.

Immediately pour the syrup into the prepared pan or the molds.

If you used a loaf pan, let the syrup cool for a few minutes until it is opaque and firm but still warm. Using the parchment, carefully lift it out of the pan and cut it into squares or pop them carefully out of the molds.

Once completely cooled and hard, transfer to an airtight container for up to 2 weeks.