Maple Facts

 

Storing maple products

Maple syrup: Store in original container in fridge for up to six months. For large sizes, pour small amount into a jug and refrigerate. Freeze remainder in original container. For more, allow frozen syrup to thaw about one hour, then pour and re-freeze.

Maple butter: Keep refrigerated. Can be frozen.

Maple taffy: Wrap and keep cool during trip home. Keep in freezer wrapped in waxed paper.

Maple candy and granulated sugar: Store in a cool, dark, and dry place. Do not refrigerate.

 

Grades of Maple Syrup

Your personal taste dictates the grade you prefer. At Fulton’s, we produce four types of maple syrup:

 

When the syrup has reached its proper density (66.5 per cent sugar or brix) we compare the maple syrup to the standardized colours inside the colour meter and assign the grade according to the colour it matches.

 

Delicate taste.

The lightest syrup with a smooth, subtle maple

flavour. 

Great for whipped cream, maple candies and over fresh fruit!

g

o

l

d

en

A

m

b

e

r

Rich taste.

The classic rich flavour, but still smooth and sweet.

Great for pancakes, poaching fruit and homemade granola.

d

a

r

k

Robust taste.

A heartier, stronger syrup for maple-flavour enthusiasts.

Great for sauces and glazes, over nuts and on ice cream.

ver

y

dark

Strong taste.

 

More like molasses, but with the most intense maple flavour.

Great for baking, maple caramel corn and custards.

​It is possible for different grades to be produced on the same day, however the reason for this is unknown. Please note: Syrup usually becomes darker toward the end of the season (mid to late April).

What causes leaves to change colour in the fall?

While Mother Nature hasn’t released all the details, from science we know that weather is critical to a vibrant, long-lasting fall colour change.

The shorter and cooler days in the late summer and early fall induce hardwood trees toward a dormant or resting stage of the annual growing cycle. The early dormancy stage triggers a colour change and drying of the leaves, eventually leading to leaf drop.

Most hardwood trees use a series of pigments to develop the colour of the leaves. The strongest pigment is green, produced from chlorophyll—a product of photosynthesis. This process helps the tree to feed its growth cycle through the production of starch.

A vibrant, healthy tree will showcase a strong green colour throughout the growing season. As the season comes to an end, the tree no longer requires large amounts of chlorophyll and the green colour starts to fade allowing the true colours of the leaves to appear. That’s right! True colours of hardwood leaves are red, brown, and yellow.

The best colour change occurs when fall days are cool and sunny with occasional light frosts. Fall colours with lots of vibrant reds indicate the trees are healthy and have started the production of sugars from the starch reserves. However, dull and flat fall colours tell us that trees are under some type of stress—drought, acid rain, insect damage, disease, or even over tapping.

– With information from Keith Brown, OMSPA director, Algoma, and second vice president, Ontario Maple Mainline Magazine, Winter 2006

This photograph shows each grade of syrup that was bottled in the Spring of 2016.

 

Fulton's Pancake House

& Sugar Bush

399 Sugar Bush Road

Pakenham, ON K0A 2XO

CANADA

Email: info@fultons.ca

Tel: 613-256-3867

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