Few things are as quintessentially Canadian as maple syrup. First made by the indigenous peoples of North America, maple syrup has become a part of Canadian identity as well as a beloved food. The sticky, sweet substance is first harvested in March (sometimes mid-February) when maple season begins and continues until the sap runs out, usually around the end of April. Maple season or “sugaring season” is a time when many Canadians like to hit up their local sugar shack and grab a taste of the sweet treat. Farm Boy customers can take a look at this page from Destination Ontario for a list of events happening during maple season in the province.
In addition to our pure Canadian maple syrup harvested from a fifth-generation family farm in Woodstock, Ontario, customers can visit their nearest Farm Boy store to discover more delicious maple products. (And don’t forget to check out our flyer page for sweet savings!)
How is Maple Syrup Harvested?
It would be nice if you could tap a maple tree and have syrup immediately flow out, but the harvesting of maple syrup is a little more time-consuming. At sugarbushes and maple farms across Canada, maple trees are tapped for their sap, which is collected in buckets that are attached directly to the tree. The maple sap is clear and only very slightly sweet. To become the rich syrup we know and love, about 40 litres of sap must be collected before it’s boiled down into about 1 litre of maple syrup.
After boiling, maple syrup is filtered to remove any sugar crystals that may have developed. This makes the syrup nice and smooth, rather than gritty. The finished syrup is then graded and packaged for selling.
The Maple Syrup Grading System
Maple syrup operates on a grading system that determines the colour, flavour, and translucence of the syrup. While maple syrup was previously graded on a scale of letters A to C, in 2016 all maple syrup was reclassified as Grade A. This is the only type of syrup sold in Canada. The new grades are: Grade A: Golden, Grade A: Amber, Grade A: Dark, and Grade A: Very Dark. The colour and flavour differs based on the time of harvest during the maple season, with Grade A: Golden syrup at the beginning of maple season and Grade A: Very Dark arriving at the end.
These maple syrup variations simplify things for customers, with adjectives describing the syrup’s colour and flavour. Additionally, categorizing all maple syrup under Grade A lets consumers know that all the syrup is equally enjoyable and excellent. Previously, former grades B and C might have been thought of as poor quality. The new grading system lets customers know that all Canadian maple syrup is delicious and high-quality, it simply has different flavours and preferred uses.
How to Store Maple Syrup
- You can store unopened maple syrup in your pantry indefinitely.
- Freeze or refrigerate opened maple syrup to maintain its colour and flavour.
- Always store your syrup in glass containers, not plastic. Plastic allows oxygen to permeate the syrup, which can alter its flavour and colour.
- If your maple syrup crystallizes, it is still safe to eat. Simply re-boil it and add some water to bring it back to the correct texture.
- Historically, if mold appeared on syrup, people would skim it off the top and toss the mold. Food safety regulations suggest discarding your syrup entirely if it’s grown mold, just to be on the safe side.
Pancake Syrup vs. Maple Syrup
Canadians know that there’s a huge difference between pancake syrup and maple syrup. While the latter is harvested from maple trees and only contains one ingredient, pancake syrup has a laundry list of ingredients that comprise the sweet stuff. Pancake syrup often contains items like high fructose corn syrup, cane sugar, artificial colours and flavours, preservatives, and thickeners. This is largely because these ingredients are cheaper to obtain, unlike maple syrup, which requires a lot of time and effort to properly harvest.
Unlike maple syrup, which needs to be refrigerated after opening, the preservatives in pancake syrup—also known as table syrup—mean that it can stay in the pantry after opening. Not sure which is the real deal? Check the ingredients label or ask a Farm Boy Team Member for help!
Types of Maple Syrup
Golden Maple Syrup
- Previously Known As: Fancy or Extra Light
- Percentage of Light Passing Through: More than 75%
- Flavour: Delicate, mild, and subtle.
- Best For: Pancakes, waffles, French toast, yogurt, and ice cream.
Amber Maple Syrup
- Previously Known As: Medium Amber or Grade A: Dark Amber
- Percentage of Light Passing Through: 50-74.9%
- Flavour: Rich, full-bodied, and well-rounded.
- Best For: Pancakes, waffles, French toast, cocktails, salad dressing, barbecue sauce, and desserts.
Dark Maple Syrup
- Previously Known As: Grade: A Dark Amber or Grade B
- Percentage of Light Passing Through: 25-49.9%
- Flavour: Hearty, robust, and intense.
- Best For: Sauces, marinades, glazes, and baked goods.
Very Dark Maple Syrup
- Previously Known As: Grade C
- Percentage of Light Passing Through: Less than 25%
- Flavour: Very strong and potent, slightly bitter.
- Best For: Cooked applications, like sauces, glazes, and marinades.
Must-Try Maple Products
Made with only one ingredient, this maple sugar is a sweet, versatile addition to loads of recipes. Packaged in a convenient shaker bottle, this 100% Canadian product is perfect for dusting on apple slices, oatmeal, ice cream, or as a sweetener in your morning coffee. It also makes a deliciously unexpected ingredients in a marinade or rub for pork or chicken (two other 100% Canadian products available in our Butcher Shop).
Our exclusive croissant-meets-muffin pastry with an extra Canadian twist! A delicious creation that’s all our own, these flaky delights are filled with a maple crème that’s made with real maple syrup. Finished with a dusting of sugar, they’re the ideal treat with your morning cup of coffee or tea or a sweet ending to any meal. Only available during maple season!
A Canadian classic that’s rich with nostalgia and flavour! Delicious maple crème is made with 100% pure Canadian maple syrup and sandwiched between two crispy, leaf-shaped cookies. Perfect for dunking, snacking, and savouring, these yummy cookies are a beloved staple of Farm Boy shelves. After just one bite, we bet you’ll be singing “O Canada”!
Maple Recipes and Ideas!
Maple Almond Cheesecake
Ingredients: butter, almond flour, sugar, eggs, salt, cream cheese, maple sugar, vanilla extract, flour, maple syrup, whipping cream, almonds.
For a dessert that’s sure to impress, this creamy, decadent cheesecake can’t be beat. Sweet maple syrup combines beautifully with crunchy roasted almonds and tangy cream cheese for a dessert that’s designed to wow a crowd. Make extra maple caramel sauce for when you want to add a dose of decadence to a scoop of Farm Boy™ Vanilla Ice Cream.
Chef’s Tip: This recipe freezes very well! Slice your cheesecake into individual portions and freeze in an airtight container.
Roasted Maple Brussels Sprouts with Pancetta
Ingredients: Brussels sprouts, extra virgin olive oil, onion, pancetta, salt, black pepper, maple syrup.
Roasted Brussels sprouts get a bad rap for not being delicious. Among the picky-eater set, they’re pretty well loathed. This recipe, however, transforms them into a must-make side. Thanks to the addition of sweet maple syrup and salty pancetta, this dish is sure to enter your regular dinner roster. Convenient and easy, thanks to using an air fryer, they’re an upgraded veggie side.
Chef’s Tip: No air fryer? No problem! Roast these Brussels sprouts in the oven at 375°F for 25-30 minutes.
Creamy Maple Rice Pudding
Ingredients: rice, whole milk, water, salt, maple syrup, vanilla extract, raspberries.
A sweet, homey comfort food, rice pudding can be the unsung hero of the dessert world. Our recipe is creamy, thick, and prepared in a risotto style. Made with our Medium Grain White Rice, it’s a surprisingly easy dish that’s ready in under 30 minutes. Sweetened with real maple syrup, enjoy it garnished with fresh berries or whatever fruit you like best. (Chopped apples would also be delicious.)
Chef’s Tip: Transform this rice pudding recipe into a plant-based dessert by substituting whole milk for coconut milk.
More Dishes & Suggestions
Did you know?
- 80% of the world’s maple syrup comes from Canada (and most of that is from Québec).
- 40 litres of maple sap are needed to produce just one litre of maple syrup.
- Only three of the 13 varieties of Canadian maple trees are used to make syrup.
- In 2012, 23 people were arrested in connection with the Great Maple Syrup Heist, which saw the theft of 6 million pounds of syrup (worth about $18 million). One-third of the stolen syrup still remains unaccounted for.
- Maple syrup contains manganese, riboflavin, zinc, magnesium, calcium, and potassium.
- The first written account of maple syrup appeared in the 1600s.
