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- Hello, this is Mark Isselhardt,

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Maple Specialist with the
University of Vermont Extension.

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in Vermont, grade A maple syrup

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is divided into four
distinct color classes.

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Those classes are golden, amber,

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dark, and very dark.

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The lightest grade of syrup, golden,

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has the most delicate flavor.

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A lot of times it'll be made
at the beginning of the season.

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Air temperatures are
cooler, sap is quite clear,

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and you end up making a
lighter-colored syrup.

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As the season progresses
and air temperatures

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get a little bit warmer,

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you'll start to make darker-colored syrup.

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The end of the season almost always ends

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with very dark-colored syrup.

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Each grade has to fit within
the same range and density.

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Sometimes, it might appear
that lighter-colored syrup

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is less thick than dark syrup,
but it's actually not true,

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they're all the same density.

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The flavor of syrup is
closely tied to its color.

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Lighter syrup will be
more delicate in flavor

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and the flavor will get stronger

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as you go darker in color.

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So your personal preference
will really determine

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which grade of syrup you like the best.

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And if you're trying to cook with it,

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you probably wanna use a syrup
that has a stronger flavor,

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because the flavor of the
maple will come through better

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than some of those
lighter grades of syrup,

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where the flavor is a
little bit more delicate

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and not as strong.

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Thanks very much.