Maple Syrup Color Grading, Use and substitutions from Sugarbush Hollow in the Finger Lakes, New York State

comments from our customers, continued...

Southeast

“I haven’t had real maple syrup since I left New York back in 1972. It tastes like a Heath Bar! I could sell a lot of this to my redneck friends!”

Steve,
Brooksville, Florida

“The only time that we ever use maple syrup is on pancakes. I haven’t had pure maple syrup since I left Massachusetts back in 1980. We usually use just Aunt Jemima. Your syrup tastes like golden brown marshmallows. This one tastes like chocolate. It’s real good! We also tried the Maple Lemon-Lime Basil Vinaigrette on Grilled Salmon. It took the fishy taste right out of it, and it was delicious!”

Ed & Carla,
Spring Hill , Florida

Maple Syrup Color Grading & Use
About Pure Maple Syrup Grades... Maple Syrup has always been graded by color. When the syrup is drawn from the evaporator an USDA grading unit is used to identify the color of the syrup compared to Standard colors. The batch is labeled Grade A light amber, medium amber or dark amber and Grade B, extra dark amber. Syrup that is off flavor or is darker than Grade B is labeled Grade C. We sell only Grade A and Grade B syrups. Different color grades of syrups can be used for different culinary purposes.
Grade	Description	Recommended Use

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

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.

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.

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.