Nothing is more Canadian than the majectic sugar maple tree, inspiration for our national flag, painter of our glorious autumn landscape, source of excellent hardwood and producer of the sweet sap from which maple syrup is made.

History records that many “Maple Moons” before the coming of the white man, Mi’kmaq Indians living Nova Scotia on the island of Cape Breton used maple syrup and maple sugar as the main sweetener in their food.
 
Maple syrup and sugar were among the earliest agricultural crops in Canada and in fact was the standard sweetener in pioneer households until about 1875.

From birch bark containers and log troughs, to wooden buckets and iron to plastic pipelines and oil-fired evaporators,
syrup remains as it always has been, our first taste of springtime in Cape Breton… our sweet heritage.
 
Pure maple syrup has a unique and distinctive flavour that defies imitation. It may be used as a sweetener, a glaze, a sauce, a filling Of a frosting. When using maple syrup for its sweetness: 1 to ½ cups maple syrup = 1 cup other sugar (add ¼ teaspoon baking soda/cup maple syrup)

When using all maple syrup, reduce the other liquids in the recipe by one half. When using one half maple syrup. reduce the other liquids by one fourth.

Syrup may be sold by grade:

Canada #1 Extra Light,
Canada #1 Light,
Canada #1 Medium and
Canada #2 Amber - all grades meeting the standards set by Federal Government legislation.
Canada #2 Amber, as indicated by its amber colour, has the strongest maple flavour and is an excellent cooking grade. It gives that distinctive MAPLE flavour to any dish - a flavour not obtained when using a lighter grade of syrup.

Canada #2 Amber is recommended unless otherwise indicated.