With the current COVID-19 situation, Délices Érable & Cie has decided to close their boutiques to protect its employees.

This temporary closure will remain untill further notice.

Maple

The unique flavour of maple, its purity and its other wonderful qualities lends itself beautifully to multiple uses, whether in the preparation of fine foods or in the mixing of the latest cocktails.

Let yourself be tempted by a Canadian classic.

Inspiration without bounds

  • Drizzle maple syrup over ice cream or add it to yogurt or a milkshake for that distinctive taste of maple.
  • Add a touch of maple to enhance marinades, mustards, vinegars and sauces and bring out all their flavour.
  • In pastries, confections of all kinds as well as baked goods and desserts, maple products are a flavourful and healthy choice.
  • Reimagine teas, coffees cocktails and infusions with the subtlest hint of maple.
  • Try the great taste of maple with fish, smoked or marinated meats, poultry or charcuterie for that sweet and salty flavour profile.
  • Replace white sugar with a maple product.225 g (1 cup) of white sugar = 150 g (1 cup) of maple sugar or 335 ml (1 1/3 cups) maple syrup* *Reduce total liquids in the recipe by 85 ml (1/3 cup).
Get inspired by our recipes. >

Benefits and nutritional value

Unlike a lot of syrups and sugars, all maple syrups are 100% natural and completely unrefined. Maple syrup contains vitamins and nutrients that are essential to our daily nutrition requirements. And since it’s rich in amino acids and nucleotides which interact with receptors in the mouth and stomach, it helps keep hunger at bay.

Low glycemic index

Even if maple syrup is sweet, it has a glycemic index (GI) that is lower than both white sugar and corn syrup. That makes it an ideal sweetener for diabetics and people keeping an eye on their sugar intake.

Rich in antioxidants

Maple syrup differs significantly from other sweeteners in its vitamin, trace element and polyphenol content, putting it in the same category as fruits and vegetables when it comes to antioxidant qualities.

Find out more >

Enjoy all the benefits of pure maple syrup

60ml or ¼ cup of maple syrup contains:
  • 100% of the daily value (DV) of manganese
  • 5% DV potassium
  • 4% DV magnesium
  • 37% DV riboflavin
  • 11% DV zinc

A bit of history...

Native Americans were the first to discover maple syrup, calling it sinzibuckwud, from the Algonquin meaning “drawn from wood”. They bored into maple trees and inserted reeds or concave pieces of bark to channel the sap into birch bark containers. They then boiled down the sap in clay pots until it reached a syrupy consistency. The syrup was already widely known as a source of energy and for its nutritional value. The first white settlers introduced wooden buckets and taps as well as iron and copper boilers to the harvest process. Today most maple producers use vacuum tubing which carries the sap by way of gravity to a pumping station. An Amerindian legend attributes the discovery of maple syrup to Nokomis.

How is maple syrup made?

Sugar-bearing sap is one of nature’s sweet mysteries. Ideal harvest conditions are when daytime temperatures rise above freezing, followed by deep freeze conditions at night, the kind of conditions that typically occur during the months of March and April. As the wood thaws the veins dilate, placing the water inside under significant pressure. Simply piercing a hole in the tree will cause the sap to trickle out. The sap is liquid, barely sweet and as clear as water. The distinctive taste of maple only comes about when the sap is boiled.

The harvest process

  • 1 - Tapping

    Trees are tapped using a drill. A tap is inserted in the hole allowing the sap to flow into a bucket. This does not hurt the tree.

  • 2 - Gathering

    Traditionally collected by hand, bucket by bucket, the sap was brought to the sugar shack using a horse and sled. Today, a network of plastic tubing links each tree to the sugar shack.

  • 3 - Evaporation

    In large metal pans the sap is boiled at constant high temperature until the unique flavour and colour of maple products is obtained. On average it takes 32L of sap to make 1L of maple syrup.

  • 4 - Filtration

    The syrup is filtered under gravity or under pressure to remove any impurities. It is then ready to be bottled or transformed into other products.

To find out more about the process >