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Maple taffy
Created by further reducing maple syrup. During sugaring time, we pour it on snow to cool it and eat it on the spot! |
Light maple syrup
Harvested after the Extra Light syrup and relatively light in colour. It has a pure, delicate taste. It is mostly used directly on foods and desserts. |
Maple butter
When you continue to boil maple syrup and stir it until it reaches a buttery consistency, it turns into a maple spread. |
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Extra Light maple syrup
Generally produced from the syrup collected at the very beginning of the season. Its characteristic features are a light colour and a subtle, delicate sweetness. |
Hard maple sugar
Also called block maple sugar because of its compact form, it was highly prized by ancestors. Grate it over toast, French toast, etc. |
Amber maple syrup
Darker and with a more pronounced flavour than Medium syrup. Characterized by a rich, distinctive taste. |
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Maple flakes
Using an innovative new technique, pure maple syrup is freeze-dried to extract crystals called maple flakes. They are available plain or flavoured. |
Medium maple syrup
This is the most widely available syrup on the market. It is harvested after Light syrup. It has a lovely amber colour and a characteristic flavour. |
Maple sugar
If you boil maple syrup even longer until every trace of moisture is gone, you get maple sugar. |