Get sweet on a Canadian treasure
Photography by June Anderson
Sweeten up mealtime by serving one of The Canadian Living Test Kitchen's fabulous maple dishes.
Also check out Tap into tradition for seven maple syrup desserts.
Maple Syrup Grades
All maple syrup sold in Canada must be graded. There are three grades: Number 1, Number 2 and Number 3. Number 3 is very dark and only used commercially.
Number 1
Made from early-season sap; is divided into three colour categories.
• Extra Light: Very light caramel colour; very delicate maple flavour. Good on pancakes and waffles.
• Light: Slightly darker caramel colour than extra light; delicate maple flavour. Good on French toast, pancakes, waffles, hot breakfast cereal or as dessert topping.
• Medium: Brown with a distinct maple flavour. Good for glazing meat, sweetening food or in creamy desserts and baking.
Number 2
Made from late-season sap; has one main colour category.
Amber: Dark reddish-brown; strong maple flavour. Recommended for glazing and baking because it gives the strongest, most distinct maple flavour. Many consumers enjoy it for the table as well.
