The Canadian breakfast topping made by concentrating the sap of sugar maple trees is maple syrup.
Maple syrup is produced by collecting dilute sap, mainly from sugar maple, red maple, or black maple trees, and heating it until much of the water evaporates. The concentrated liquid develops its characteristic color and flavor. Commercial syrup is graded largely by color and flavor intensity, with lighter syrup generally having a more delicate taste.
Canada is the world's leading maple syrup producer, and the province of Quebec accounts for most Canadian production. Maple syrup is commonly poured over pancakes, waffles, and French toast, although it is also used in baking, sauces, and desserts.
Maple-flavored table syrups are not necessarily pure maple syrup. They may use corn syrup or other sweeteners with added flavor, while authentic maple syrup comes from concentrated tree sap.