Before you buy maple syrup, you need to make sure it is the real deal. Real maple syrup is never labeled “breakfast” or “pancake” syrup, such as what you might find in a supermarket aisle: These concoctions are basically high fructose corn syrup with artificial flavoring. It is against U.S. law to label these sweeteners “maple syrup.”
Real maple syrup, as you many know, is a product from maple trees’ liquid sap, which is collected in late winter to early spring, and boiled down to make thick maple syrup. It takes about 40 gallons of sap to make just one gallon of maple syrup – which is why our delicious maple syrup can be pricey.
When you visit a sugar house operation during maple sugaring season, or buy a bottle of real maple syrup, you might be confused by the types of “grades” of syrup.
Here’s a quick guide to what these labels mean, courtesy of information from the New Hampshire Maple Producers Association. Note that the “grades” do not have to do with the purity of the maple syrup, simply the color and flavor. Chose your grade and color according to how strong you like your maple flavor.
Grade A Light Amber: This is the first run of maple syrup in early spring. It is light in color and has a delicate maple flavor. It’s used to make maple cream, candy and sugar.
Grade A Medium Amber: This is a syrup produced later in the season; the syrup is darker than the “light” and has a richer maple flavor. Many people prefer this grade for pouring over pancakes, ice cream or oatmeal. It is also used for making maple cream and sugar.
Grade A Dark Amber: This dark syrup is made toward the end of the sugaring season. This variety (as well as Grade B), is a favorite among native New Englanders since it has a preferred hearty maple flavor.
Grade B: This is the syrup that is produced at the very tail end of the season. Many producers make a small amount of this grade, which has very dark color and robust maple taste. Many prefer this grade for cooking, but it can also be used as a table syrup.
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