Grading Maple Syrup
Pure Vermont Maple Syrup must meet strict quality standards and is graded on four characteristics: color, clarity, density, and flavor.
Maple syrup is measured by hydrometer or refractometer to ensure that the density, or measure of sugar content, is within a narrow band of 66.9° and 68.9° Brix. This is important to keep maple syrup shelf-stable and to prevent sugar crystallization within the liquid syrup. To be sold at retail, all Vermont syrup must be clear, meaning there is not excessive mineral haze, a naturally-occurring outcome due to maple syrup’s mineral content. Maple syrup is then classified into four distinct color classes: Golden, Amber, Dark, and Very Dark. Finally, all syrup is taste-tested to ensure that the flavor meets expectations for maple syrup’s characteristic deliciousness.
Golden
Usually made at the beginning of the new maple season, this syrup was known once graded as Fancy. The subtle maple flavor is best appreciated when used on pancakes or waffles or paired with rich dairy items like yogurt or vanilla ice cream. Try it over Greek yogurt or for a simple but elegant dessert, pour this grade of Vermont syrup over vanilla ice cream.
Amber
Usually made about mid-season and often seems to be the most popular for all-around use. Full of characteristic maple flavor, this syrup is equally as good over waffles as it is in salad dressings, cocktails, or in a maple-sweetened barbecue sauce. If you're only going to have one grade of Vermont maple syrup in your kitchen, make it Amber Color with Rich Taste.
Dark
As the maple season progresses, the syrup darkens in color and develops a more robust maple flavor. Good for all-around use, its flavor is a great choice for all kinds of recipes. Pour over baked apples or squash, use as a glaze for meats and vegetables, or sweeten baked goods. This grade pairs well with smoky and spicy flavors like chipotle peppers, sriracha, or bourbon.
Very Dark
Produced at the end of the season, it’s perfect for cooking and baking. When you need a strong maple flavor in breads, cookies, ice cream, or barbecue sauce, this is the grade of choice.
New vs old Grading System
In 2014, Vermont adapted a new maple syrup grading system which was adopted by the USDA the following year. This system is now used internationally to standardize color grading between all areas of maple production. If you’re used to the old system, this figure compares old maple syrup grades on the right with the new grading system on the left.
The information on this page was provided by the Vermont Maple Sugar Maker’s Association. Visit their website here for more information.