| Maple Syrup Color Grading & Use | |||
About Pure Maple Syrup Grades...
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| Grade | Description | Recommended Use | |
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| Light Amber | Light and mild, known in maple industry as a "Maple bouquet." Has a very delicate, but clear, maple flavor. Usually made earlier in the season when the weather is colder and there is less chance of sap degradation - one of the factors that contributes to a darker syrup. |
Maple Candy Cake Icing Ice Cream Topping Delicate Sweets Vinaigrettes Maple Cream |
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| Medium Amber | The most popular grade of table syrup. Has a more pronounced maple flavor. This color tends to bring out the subtle tastes of maple syrup. Generally made about mid-season, after the weather starts to warm. | Used more as a table syrup than for baking or cooking. Great for pancakes, waffles & French toast. | |
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| Dark Amber | With a deep color and a stronger maple flavor, this is characterized as "caramel-like." This grade is usually made later in the season as the days get longer and warmer | Bolder flavor but still works well on pancakes, waffles & French toast. Also works well in baked goods. | |
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Extra Dark Grade B |
A very dark amber, intensely flavored syrup. This is our strongest syrup. Sometimes called "cooking syrup" Made late in the season. Many books reference this grade for health reasons. | Very strong flavor. Most often used for cooking, baking. Boldness works well with meat glazes, candied yams, baked beans and desserts calling for robust flavor. | |
