Grade A Amber Maple Syrup from Quebec

The artisanal expertise of the Little Sugar Shack

Choosing this Quebec maple syrup means choosing a product sourced directly from the forests of the Quebec City region. Maple sap is harvested as soon as the nights of frost give way to thawing days, generally between late February and late April. On average, 40 liters of maple sap are needed to produce 1 liter of syrup. The reduction process by evaporation, controlled up to 66° Brix, gives the amber grade its smooth texture and characteristic golden color.

Why choose amber maple syrup rather than golden maple syrup?

The amber grade (formerly Medium) is the most versatile of the four Canadian classifications. The golden syrup, harvested early in the season, remains very delicate and floral. The amber develops more pronounced aromas of caramel and roasted hazelnut, without overpowering the other flavors. It's the perfect complement to pancakes, waffles, yogurt, and everyday baking.

Quick comparison of the 4 grades

• Golden : early season, delicate taste — ideal on thin pancakes, fresh cheeses.
• Amber : mid-season, caramel-hazelnut balance — pancakes, pastries, yogurts.
• Dark : end of season, strong taste — marinades, glazes, long cooking.
• Very dark : end of season, maximum intensity — savory cuisine, BBQ sauces.

FAQ: Everything you need to know about this Grade A syrup

How do I store my syrup after opening? Once the bottle or can is opened, place the maple syrup in the refrigerator. Its high sugar concentration (approximately 66%) % Brix protects it, but the cold prevents the formation of crystals and the appearance of surface mold. For storage beyond 6 months, you can freeze it: it won't harden, and its texture will remain fluid.

What is the difference between amber and dark syrup? The difference lies in the harvest time. Amber maple syrup is produced in mid-spring, when the sap still contains a high sugar content. Dark maple syrup is harvested at the end of the season: the sap then contains less sugar, requiring a longer evaporation process. This extended cooking triggers more Maillard reactions and caramelization, resulting in a richer, almost licorice-like flavor. For all-purpose, everyday use, amber maple syrup remains the best compromise.

Is this syrup suitable for cooking? Yes. The dark grade is often preferred for meat marinades, but the amber grade excels in baking: muffins, tarts, crème brûlée, icings. Its smoothness allows it to replace white sugar (use 180g of syrup for every 250g of sugar, and reduce the liquid in the recipe by about 50ml for every 250g replaced).

Filter by size above to choose your container, from the traditional 250ml can to family sizes of 540ml.