Maple Syrup Recipes
Maple syrup recipes from Canada: maple-glazed salmon, maple syrup pie, pouding chômeur, sugar pie and more sweet and savoury ideas.
9 recipes
QuebecPouding Chômeur
Québec's famous 'poor man's pudding': a tender cake baked over a hot maple syrup sauce that turns into caramel underneath.
Roasted Root Vegetable Medley with Maple Glaze
A delightful medley of seasonal Canadian root vegetables, roasted until tender and caramelized, then finished with a sweet maple glaze.
Quick Maple-Mustard Pork Chops
Flavourful pork chops with a sweet and tangy maple-mustard glaze, perfect for a speedy weeknight meal.
Maple Syrup Pie
A classic Quebecois dessert, this rich and sweet maple syrup pie features a flaky crust and a delightful, custardy maple filling.
Maple Overnight Oats
Five-minute prep the night before — creamy oats with maple, cinnamon, and berries.
Sheet Pan Maple-Mustard Salmon
One pan, twenty minutes: glazed BC salmon with roasted broccoli and lemon.
Sheet Pan Maple-Mustard Chicken
Chicken thighs, potatoes and Brussels sprouts glazed with maple and Dijon on one pan.
Maple-Glazed Salmon
Weeknight sheet-pan salmon with a maple, mustard and soy glaze. Ready in 20 minutes.
OntarioButter Tarts
Flaky pastry shells filled with buttery brown-sugar filling. A staple of Ontario bake sales.
Cooking with maple syrup
Canada produces most of the world's maple syrup, and the bulk of it comes from Québec. Pure maple syrup is graded by colour and taste: golden/delicate, amber/rich, dark/robust and very dark/strong. Use golden or amber on pancakes and in desserts where you want a soft maple flavour. Use dark syrup in glazes, baked beans and baking, where it has to stand up to other strong flavours.
Always use pure maple syrup, not pancake syrup. The corn-syrup blends don't reduce or caramelize the same way, and sauces like pouding chômeur won't set properly.