Grading Maple Syrup - Tip of the Day

by Monika Bartyzel, Posted Oct 20th 2009 @ 9:00AM

Having trouble deciphering maple-syrup grades? Click here for a quick guide.

Maple syrup grades. Photo: Trish-56, Flickr.

Grades of A, B or C can not only tell you how close you are to 100 percent maple syrup, they also note the color and flavor of the stuff. Aunt Jemima might indicate that there's one syrup for all, but there's actually a hierarchy of sweetness levels to choose from. Here's a guide to the U.S. system (keeping in mind that Canada changes things up a bit with more grades.)

Grade A Light Amber - The lightest of the maple syrups, Light Amber is the most delicate. Like a tea steeped for only a moment, this grade is usually produced earlier in the season.

Grade A Medium Amber - This grade takes things from super-light to moderately mild. There's more maple flavor in the syrup, often just enough for many sugar fiends -- this is considered the most popular grade.

Grade A Dark Amber - Dark Amber grades offer a deeper maple and full-bodied experience. They're harvested later in the season for a darker and richer syrup.

Grade B - Medium Amber may be quite popular, but Grade B goes by the moniker "cooking syrup." This strong and dark syrup is a fixture at many a table, but is also essential in cooking and baking.

Tell us what which grade of maple syrup you like best in the comments.

[via Massachusetts Maple Producers Association and Maple Source]

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Tags: fall, grading maple syrup, GradingMapleSyrup, maple syrup, maple syrup grades, MapleSyrup, MapleSyrupGrades