GRADE A LIGHT AMBER
The first runs of maple sap in the early spring make the Grade A Light Amber syrup. This treasured syrup, with its delicate maple flavor, is used to make maple cream, candy and sugar. Many prefer it as a table syrup.
GRADE A MEDIUM AMBER
Gradually, as the maple season progresses, the syrup darkens a shade to Grade A Medium Amber. This product bears a richer maple flavor and is great for pouring over pancakes, ice cream or oatmeal. This grade is also used for making maple cream and sugar.
GRADE A DARK AMBER
Nearing the end of the 4-6 week season, the syrup darkens again to Grade A Dark Amber, which is also a choice table syrup. With its stronger, more robust maple flavor, it can also be used for cooking.
At the very end of the season, some maple producers make a small amount of Grade B syrup, which is darker yet and has a strong maple flavor. Although some folks enjoy it as a table syrup, it is primarily used in cooking.
All grades of syrup are processed alike and have the same density.