At Candy Mountain Maple, a Sweetly Sustainable Science

Time-honored tradition and cutting-edge technology intersect at Candy Mountain Maple Farm.

The late March air in Thurman carries a unique perfume – a blend of damp earth awakening from winter and the unmistakable sweetness of boiling maple sap. Following hand-drawn signs that dot the scenic backroads, visitors to Thurman Maple Days often find themselves drawn to a pristine sugar house nestled amongst the trees at 2 Don Potter Road. This is Candy Mountain Maple Farm, which has the feel of a meticulously organized laboratory.

Sunlight glints off stainless steel equipment, and the rhythmic hum of machinery blends with the cheerful greetings of Mike and Ingrid Richter, the retired environmental chemists who have poured their scientific expertise into crafting what they proudly call "old-fashioned maple syrup, the modern way!"

For Mike, the journey from a 40-year career cleaning up toxic-wastes and supporting the USA's efforts to destroy chemical weapons to becoming a purveyor of pure organic maple syrup might seem like a stark departure.  However, as he explains, the underlying principles of precision, environmental responsibility, and a fascination with natural processes remain constant. 

"After retiring, I decided to start a maple syrup business, inspired by my participation in local maple days and my interest in environmental sustainability," Mike recounts. His calm, measured voice reflects the analytical mind of a scientist now focused on the intricate chemistry of sap and sugar. The "sticker shock" his family experienced when buying maple syrup several years prior also played a role in inspiring this satisfying second act.

Walking through the Candy Mountain sugar house, it becomes immediately clear that Mike's background isn't just a footnote in the farm's story; it's infused into every element of the operation. As the region's only USDA-certified organic maple farm, Candy Mountain operates with a deep commitment to ecological balance. 

"We want to ensure the health of our forest 'sugarbush' for many years to come," Mike says. "That means using modern, environmentally friendly sap collection techniques and maintaining a diverse forest ecosystem." His expertise in environmental toxicology and environmental health informs decisions large and small, from sap line installation to energy recovery systems.

At the heart of Mike and Ingrid Richter’s modern approach is their state-of-the-art reverse osmosis (RO) machine and evaporator, fitted with a waste-heat recovery system.

"We emphasize environmental sustainability and food quality, and we love showing people—especially kids—how science and nature work together," Mike explains. Education is central to the Candy Mountain experience. During Thurman Maple Days, visitors of all ages follow a guided "learning line" that traces the journey of sap from the forest to the final product on the breakfast table.

The sugaring process at Candy Mountain is a fascinating intersection of time-honored tradition and cutting-edge technology. It begins in their 1,100-tap sugarbush, where maple sap is drawn from sugar maple trees using a vacuum pump system connected to a web of tubing that stretches across their 53-acre property. A computer controller manages the vacuum pump and temperature settings to maximize energy efficiency. Mike even captures waste heat from the pump to help warm the kitchen during the sugaring season—a small but meaningful innovation.

Collected sap flows into a transparent releaser, chosen in part so children can watch the sap move visibly through the system. From there, it enters a 1,900-gallon tank housed in a cold room. This is where Mike’s chemistry background shines most clearly.

At the heart of Candy Mountain's modern approach is their state-of-the-art reverse osmosis (RO) machine and evaporator, fitted with a waste-heat recovery system. RO uses high-pressure membranes to separate water from sugar molecules, concentrating the sap’s sugar content from around 2% to 13% before it even reaches the evaporator. 

"All the local sugar houses use reverse osmosis," Mike notes. "It dramatically reduces the amount of boiling needed, which saves energy and preserves the delicate flavors of the syrup."

"We emphasize environmental sustainability and food quality, and we love showing people—especially kids—how science and nature work together," Mike says.

The concentrated sap flows into a computer-controlled evaporator where pure water is boiled off and steam is captured to preheat the next batch of sap. Foam—a natural byproduct of the boiling process—is skimmed carefully to reduce niter, or sugar sand. Mike's attention to detail ensures the resulting syrup is smooth, clear, and flavorful.

Filtration follows. The syrup passes through multiple filters—including a soft filter, a sediment filter, and another round of molecular-level filtration—to remove any remaining minerals. Even the filtered solids are disposed of responsibly through a traditional septic system. The syrup is then hot-packed into jugs, sealing in freshness and ensuring a long shelf life.

While Mike orchestrates the science and systems within the sugar house, Ingrid Richter plays an equally vital role in making visitors feel at home. Her warmth and enthusiasm bring a human touch to the operation. 

"People love hearing how we went from lab work to sugaring," Ingrid says. "They’re curious about the science, but they also just want to connect with something real, something rooted in nature."

Ingrid leads tours, offers complimentary tea and coffee, and explains the process with clarity and care. She also contributes to packaging and marketing their certified organic syrup and locally made maple products. Her joy is contagious. "It’s wonderful to see the kids’ eyes light up when they watch the sap moving or learn how syrup is made. That’s the magic," she says.

As the final weekend of Thurman Maple Days 2025 approaches, a visit to Candy Mountain Maple offers more than just a taste of syrup. It offers a window into how scientific precision and ecological stewardship can come together in sweet harmony. For Mike and Ingrid Richter, this late-in-life venture is more than a business. It’s a legacy—a way to teach, to give back, and to prove that science, tradition, and a bit of maple magic can thrive side by side in the Adirondack woods.