From Golden to Very Dark: Maple Syrup Explained

With a rich tradition of maple sugaring, it’s no surprise that Canadian Heritage Maple Syrup comes from Québec, which produces more than 70% of the world’s maple syrup supply.

Many foods are reduced on the stovetop to become thicker, darker, or more concentrated. For years, even from childhood memories of sugar shacks, rolling boils, and making maple taffy in the snow, it was commonly believed that maple syrup became darker simply the longer it was boiled. In fact, that isn’t true.

In Canada, maple syrup is classified using a precise grading system based on colour and flavour, not boiling time. These grades help consumers choose the syrup best suited to their needs, whether for drizzling on pancakes, baking, glazing, or enjoying by the spoonful.

Understanding Maple Syrup Grades

In 2016, Canada adopted the International Maple Syrup Grading System. All Grade A maple syrups must be made from 100% pure maple sap, have a uniform appearance, and be free of off-flavours.

Within Grade A, there are four colour and taste categories. These reflect the stage of the sugaring season and natural changes in the sap as temperatures rise, rather than how long the syrup is boiled.

Golden: Delicate Taste

Golden maple syrup is the lightest in colour, ranging from pale yellow to light amber. It is produced during the first days of the sugaring season, when temperatures begin to rise and sap starts to flow. Golden syrup represents only about 10% of the total harvest, making it harder to find.

Its flavour is mild and delicate, with subtle maple notes and smooth sweetness. Golden syrup is ideal for those who enjoy a gentle maple taste.

Amber: Rich Taste

As the season progresses and temperatures warm, trees begin drawing nutrients from the ground. These changes naturally darken the syrup, marking the end of the Golden harvest.

Amber maple syrup offers a well-balanced, classic maple flavour. It works beautifully as a table syrup and as an ingredient in recipes. Amber is especially well suited for salad dressings, marinades, and desserts that call for a full, traditional maple taste.

Dark: Robust Taste

Later in the season, warmer conditions cause further chemical changes in the sap, resulting in a darker syrup with a more intense flavour. Dark maple syrup has a deep amber colour and a pronounced, robust maple profile.

This grade is a favourite among cooks and bakers because its flavour stands out without being overpowered by other ingredients. Dark syrup is excellent in barbecue sauces, glazes for ham or salmon, hearty breads, and maple-forward desserts.

Very Dark: Strong Taste

Very Dark maple syrup is produced at the end of the season, when the ground is warm and nutrient flow is at its peak. Nearly mahogany in colour, this grade has the strongest and most intense maple flavour, with rich notes of caramel and molasses.

Very Dark syrup shines in culinary applications that call for deep sweetness and character, such as baked beans, marinades, specialty confections, and even craft beverages like stout beers. Many chefs seek out this grade specifically for its depth and complexity.

A Maple Syrup for Every Taste

Whether you prefer a classic, pronounced, or bold maple flavour, there is a Canadian Heritage Maple Syrup perfectly suited to your taste and cooking style.

---