Maple Syrup and Vanilla Cheesecake with Pecan Brittle

About Maple Syrup 

Maple Syrup is graded by its purity, colour and flavour.  Different grades of pure maple syrup are harvested at different times of the season which can run from February through to mid-May depending on the weather.

There are five different maple syrup grades:
 
1.    Canadian No 1 (Extra Light) – also known as Grade AA
2.    Canadian No 1 (Light) – also known as Grade A
3.    Canadian No 1 (Medium) – also known as Grade B
4.    Canadian No 2 (Amber) – also known as Grade C
5.    Canadian No 3 (Dark) – also known as Grade D
 
Canadian No 1 (Extra Light) – also known as Grade AA
Produced during the first part of the season this grade is very light in colour, with an extremely delicate flavour but simply delicious over light desserts.
 
Canadian No 1 (Light) – also known as Grade A
Produced during the first half of the production season, Grade A is light in colour but with a stronger maple flavour than AA. It is ideal for pancakes, waffles and ice cream. 
 
Canadian No 1 (Medium) – also known as Grade B
Harvested from the start of the second half of the season, this is considered in Canada to be the real maple syrup. It has a darker colour and richer maple flavour, making it ideal for hot or cold desserts or even as a dressing for fish.
 
Canadian No 2 (Amber) – also known as Grade C
As the season progresses, so the colour darkens and the maple taste increases. Canadian No 2 (Amber) is like a full-bodied wine, both rich in colour and flavour, adding a succulent sweetness to any dish. It is perfect for cooking, baking, making marinades and dressings or simply as a tasty, healthy alternative to sugar.
 
Canadian No 3 (Dark) – also known as Grade D
Produced at the end of the season, D must be for Dark as it is very dark in colour, with an extremely strong taste which is sometimes overpowering. This grade is only sold to food manufacturing companies to use as an ingredient in other products.