In the United States, maple syrup was traditionally graded based on color (Grade A Light Amber, Grade A Medium Amber, Grade A Dark Amber, Grade B). However, this system has been revised to better align with international standards and consumer preferences. The current U.S. grading system is:
1. Grade A Light Amber
Previously known as Fancy or Grade A Light Amber, this syrup is light in color and has a delicate flavor. It’s often used as a table syrup.
2. Grade A Medium Amber
This syrup is slightly darker than Grade A Light Amber and has a more pronounced maple flavor. It is also used as a table syrup.
3. Grade A Dark Amber
This syrup is darker and has a stronger maple flavor than the lighter grades. It is used for both table syrup and cooking.
4. Grade A Very Dark Amber (formerly Grade B)
This syrup is the darkest and has a robust maple flavor. It is preferred for cooking, baking, and flavoring.
Choosing Maple Syrup
When choosing maple syrup, the grade largely determines its flavor profile and recommended uses. Lighter grades are typically preferred for pancakes and waffles, while darker grades are better suited for cooking and baking where a stronger maple flavor is desired. Each grade offers a unique taste experience, so preferences can vary depending on individual tastes and culinary needs.