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Maple syrup doesn't get that rich flavor and color in an instant. It's a long process from tree to bottle.

But an improved technology could keep maple sugarers from working late into the night boiling sap into syrup.

The new machine can remove more water from sap, leaving a higher sugar content in half the time and energy it takes to heat into syrup.

"For commercial maple producers, time is money and energy is money. It all comes down to how efficient you can be to make syrup, and this is just the next big step to save time," said Timothy Perkins, director of the University of Vermont's Proctor Maple Research Center.

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