- Hello, this is Mark Isselhardt,
Maple Specialist with the University of Vermont Extension.
in Vermont, grade A maple syrup
is divided into four distinct color classes.
Those classes are golden, amber,
dark, and very dark.
The lightest grade of syrup, golden,
has the most delicate flavor.
A lot of times it'll be made at the beginning of the season.
Air temperatures are cooler, sap is quite clear,
and you end up making a lighter-colored syrup.
As the season progresses and air temperatures
get a little bit warmer,
you'll start to make darker-colored syrup.
The end of the season almost always ends
with very dark-colored syrup.
Each grade has to fit within the same range and density.
Sometimes, it might appear that lighter-colored syrup
is less thick than dark syrup, but it's actually not true,
they're all the same density.
The flavor of syrup is closely tied to its color.
Lighter syrup will be more delicate in flavor
and the flavor will get stronger
as you go darker in color.
So your personal preference will really determine
which grade of syrup you like the best.
And if you're trying to cook with it,
you probably wanna use a syrup that has a stronger flavor,
because the flavor of the maple will come through better
than some of those lighter grades of syrup,
where the flavor is a little bit more delicate
and not as strong.
Thanks very much.