Maple syrup is graded based on color and flavor, with different systems in Canada and the US. All grades are made by boiling maple sap, with lighter varieties made earlier in the harvest season. Canada has three grades, while the US has Grade A and Grade B, with Vermont having its own classifications. The lighter the syrup, the milder the flavor, with late-season syrups reserved for cooking.
Maple syrup grades are based on the color and flavor of the product. There are different grading systems in Canada and the United States. They roughly correspond to the time during the harvest season that the syrup was made, with lighter varieties made before the darker grades.
All grades of maple syrup are made by boiling the sap of maple trees. If the syrup is made by other means or has an artificial maple flavor, it may not be labeled maple syrup. Maple sap is harvested mainly from February to April. Vermont in the United States and Quebec in Canada are the largest producers of maple syrup.
In Canada, there are three grades of maple syrup: #1, #2, and #3. Canada #1 includes extra light, light, and medium syrups, which can be used on their own. Extra Light or AA syrup is best for making candy or for pouring over pancakes and waffles. Light syrup (A) can be used for the best treats like French toast and cornbread. Medium Syrup (B) can also be used on its own, as well as for glazing or sweetening.
Canada Maple Syrup #2, also called amber or C, is recommended for cooking or flavoring. Syrup no. 3, called Dark or D, is limited to commercial use.
In the United States, Grade A and Grade B are the primary grades of maple syrup. Grade C also exists, but is only used commercially. American Grade A is divided into three grades of maple syrup: Grade A light or fancy amber, Grade A medium amber, and Grade A dark amber. They are all lighter in flavor and color than American Grade B.
Vermont has its own maple syrup classifications, Vermont Fancy and Vermont Grade A Medium Amber. These are similar in taste and color to US Grade A Light Amber and Grade A Medium Amber respectively, but hold a higher standard of density and are therefore somewhat thicker produced.
In Canada and the United States, the lighter the syrup, the milder the flavor. As the maple syrup season progresses, the common flavors become more common and the overall flavor of the syrup becomes stronger. Late-season syrups are reserved for cooking and should not be consumed on their own.
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