Maple syrup is a top-quality raw product because it is 100% natural. Products made from maple syrup contain no additives. They are the result of a delicately balanced process in which the syrup is heated, cooled, and stirred. The figure below shows the temperatures of the processing of maple syrup at which the various products are obtained.
Craftsmanship and extensive knowledge are essential for successful production and high product quality.
Before being bottled or tinned (in galvanised metal containers), the maple syrup is heated to a temperature between 160oF and 200oF. Heating the maple syrup to a high temperature ensures that the containers are sterile, preventing the formation of mould.
The old-traditional method for processing the pure maple soft sweets
These pure maple soft sweets‘s processing is one of the most difficult of pure maple syrup products, but it is so good and fancy: soft inside and a little crunchy outside… one of the most cherished maple products of Quebec’s people!