Canadian maple syrup comes in various grades and types, each with its own distinct flavor and color profile. The classification primarily depends on the time of harvest and the color and taste of the syrup.
Here are the main types:
Golden Syrup (Light Amber):
Flavour:
- Mild and delicate
- Light and sweet maple taste
Harvest Time:
Collected early in the sugaring season.
Use:
Great for pancakes, waffles, and other breakfast foods.
2. Amber Syrup:
Flavour:
A bit richer and stronger than golden syrup, but still quite smooth and sweet.
Harvest Time:
Collected a bit later in the sugaring season.
Use:
Perfect for drizzling over desserts, oatmeal, or in recipes.
2. Dark Amber Syrup:
Flavour:
A more robust maple flavor, slightly more caramelized.
Harvest Time:
Collected toward the end of the sugaring season.
Use:
Ideal for baking, cooking, or as a flavor enhancer in sauces and glazes.
2. Very Dark Syrup (also known as Grade C or Dark Robust):
Flavour:
Strong, intense maple flavor, often described as bold and molasses-like.
Harvest Time:
Collected late in the sugaring season.
Use:
Often used in commercial kitchens or for making maple-flavored products, like candies or ice cream.
In Canada, the grading system has recently been standardized to align with international norms, and the syrups are classified by color and flavor intensity, as outlined above.
Each type of maple syrup can elevate different dishes depending on the depth of maple flavour you desire!
