Grading
and Use
Syrup is graded by colour, clarity and flavour. Canada #1 Maple Syrup comes in three categories (extra light, light and medium). Ontario amber syrup is darker in colour and stronger in flavour.
Don't ignore the grade, because it will give you a clue as to the syrup's flavour and intensity. But the only way you'll ever find out just which grade you prefer for a particular use is to try a number of them. Let your tastebuds be your guide. Just because a certain grade is supposedly best for cooking or baking doesn't mean you won't enjoy it on pancakes. Taste is a very individual matter.
Maple
syrup is enjoyed as a sweetener on your pancakes, waffles, french toast and
cereal. It is used as a topping for ice-cream. Stronger flavoured grades of
syrup are used as glazes in meat dishes, or as a sweetener in pies and cakes, or
in baked beans.
Maple butter; maple sugar; maple jelly and maple
taffy are
processed at our maple sugar operations. We
take maple syrup on the stove well beyond the temperature of maple syrup.
At varying temperatures crystallization takes effect.
Maple butter is used as a creamy spread or topping. Maple sugar candy is
poured into various shaped molds, such as maple leaves.
