High quality Grade A pure maple syrup consists of four subclasses that differ in color and flavor as defined by the USDA. Grade A lighter color syrup has a milder flavor intensity than a darker color syrup. Processing grade maple syrup does not meet the requirements of Grade A but is frequently used in ingredient manufacturing.
GRADE A
GOLDEN | DELICATE
Delicate maple bouquet, may contain buttery or vanilla notes. ‘Light’ or less maple flavor than other classes, often perceived as sweeter than the other grades because it lacks the strong flavor profile.
Golden Delicate Maple Syrup is excellent over ice cream, crepes, and other foods that allow its subtle flavor to be appreciated.
GRADE A
AMBER | RICH
Solid base maple flavor, also described as ‘true maple flavor.’ With a stronger maple flavor than Grade A Golden Delicate, but without the slight caramel flavor notes often found in Grade A Dark Robust.
Amber, Rich maple syrup’s all maple flavor makes it popular for table and all around use. Use it on pancakes, waffles and French toast, over yogurt and fruit, or in your coffee or tea.
GRADE A
DARK | ROBUST
A pronounced maple flavor, notes of caramel and brown sugar are present. The greatest volume of pure maple syrup sold for any one classification is Dark, Robust so it’s often called “the mass market grade.”
Dark, Robust is the darkest consumer grade available. Its heartier maple flavor makes it popular for table use and cooking. Try using Dark, Robust maple syrup instead of sugar in baking and cooking recipes.
GRADE A
VERY DARK | STRONG
Very prominent maple flavor found in conjunction with flavor notes of burnt sugar, brown sugar, and molasses. This grade was created during the grade change to allow sugar makers to sell dark syrup but it is in short supply and not recommended for retail sale.
Very Dark, Strong is best used as an ingredient.
There’s a dish for every classification of Grade A maple syrup. Learn how to amplify your culinary, confectionary, and cocktail creations with the appropriate maple syrup flavor!
Wondering what happened to Fancy and Grade B? On December 16th 2014, maple producing States and Provinces transitioned to a new maple grading system. The Canadian Food Inspection Agency announced that the Canadian Maple Products Regulations has been amended. The changes harmonize the definition and grading system in Canada and the United States.
We understand that there’s a lot to transitioning to a new classification system for pure maple syrup. To make navigating the change easier we’ve built a grade change tool kit.
On December 16th, the Canadian Food Inspection Agency announced that the Canadian Maple Products Regulations have been amended. The changes harmonize the definition and grading system in Canada and the United States.
