Canada shares its sweet maple syrup

The scent of warm maple syrup wafts on the chill breeze from cauldrons of deep brown syrup.

'Sugaring off' has been an early spring treat for Canadians of all ages for more than 400 years.

The Sugar Shacks are scattered through the snow-covered forests a short distance from the major cities of eastern Canada, and on weekends attract city folk and tourists.

Often random and ramshackle they sugar off during the early spring months of February, March and April. As the frozen sap melts it drips into cans beneath taps poking from the trunks of the maples. At day's end, the contents are poured into today's cauldron of the simmering caramel.


At the annual Sugaring Off Party you can carry some snow back to the shack where syrup is ladled on to it. It hardens and you can suck and chew the strands. This rite is often accompanied with music and dancing and, of course, the fine food of Quebec.

The Sugar Shacks also offer dining. Basic fare includes coarse cut pates, ham and pea soup, a Tortiere (spicy pork and veal pie), feves au lard (beans) and maple sugar pie.

All this is washed down with Caribou, a potent blend of port and pure alcohol, or local cider.

The Sucrerie de la Montagne about 40 minutes from Montreal provides an excellent sugaring off, culinary and festive experience

La Cabane à Sucre Millette, 15 minutes from Mont Tremblant, north of Montreal, has maintained the tradition for five generations

For more information on Quebec