shirleyoma 2 years, 2 months ago said: Difference in Maple syrup Ok, I'm going to show my ignorance... what is the difference in A, B, C... Maple syrups??? Some people say use A in a recipe, some say B or C...
WHY???
organicmama 2 years, 2 months ago said: RE: Difference in Maple syrup Grade A Light Amber, is very light and has a mild, more delicate maple flavor. It is usually made earlier in the season when the weather is colder. This is the best grade for making maple candy and maple cream.
Grade A Medium Amber, is a bit darker, and has a bit more maple flavor. It is the most popular grade of table syrup, and is usually made after the sugaring season begins to warm, about mid-season.
Grade A Dark Amber, is darker yet, with a stronger maple flavor. It is usually made later in the season as the days get longer and warmer.
Grade B, sometimes called Cooking Syrup, is made late in the season, and is very dark, with a very strong maple flavor, as well as some caramel flavor. Although many people use this for table syrup; because of its strong flavor, it's often used for cooking, baking, and flavoring in special foods.
Haven't found the C group yet.
From:massmaple.org
organicmama 2 years, 2 months ago said: RE: Difference in Maple syrup In Canada, there are three grades containing several color classes, ranging from Canada #1, including Extra Light (sometimes known as AA), Light (A), and Medium (B); through #2, Amber (C); and finally #3 Dark (D). A typical year's yield will include about 25-30% of each of the #1 colors, 10% Amber, and 2% Dark. Extra light syrups are recommended for making maple sugar candy, on pancakes and waffles; Light for French toast, desserts and cereals; Medium for glazing, sweetening, or eating on its own. Number 2 grade syrups are intended for baking and flavouring. In addition, Canada #2 Amber may be labeled Ontario Amber for farm sales in that province only.[5] Number 3 grade syrup is heavy, and restricted for use in commercial flavourings.
The grades roughly correspond to what point in the season the syrup was made. U.S. Grade A Light Amber and Canada #1 Extra Light is early season syrup, while U.S. Grade B/Canada #2 and #3 is late season syrup. Typically Grade A (especially Grade A Light Amber) and #1 Extra Light has a milder, more delicate flavor than Grade B or #3, which is very dark with a robust flavor. The dark grades of syrup are primarily used for cooking and baking.
http://en.wikipedia.org/wiki/Maple_syrup
notyourmomma 2 years, 2 months ago said: RE: Difference in Maple syrup Shirley, I use the grade b in my simple cranberry sauce because of the stronger maple flavor stands up to the cranberry and the brandy. It all depends on the recipe. And as David Rosengarten used to say: "Life is a matter of Taste."
Organicmama beat me to it for the official explanation but this is from the Canadian Maple Board:
Grade A Light Amber, is very light and has a mild, more delicate maple flavor. It is usually made earlier in the season when the weather is colder. This is the best grade for making maple candy and maple cream.
Grade A Medium Amber, is a bit darker, and has a bit more maple flavor. It is the most popular grade of table syrup, and is usually made after the sugaring season begins to warm, about mid-season.
Grade A Dark Amber, is darker yet, with a stronger maple flavor. It is usually made later in the season as the days get longer and warmer.
Grade B, sometimes called Cooking Syrup, is made late in the season, and is very dark, with a very strong maple flavor, as well as some caramel flavor. Although many people use this for table syrup; because of its strong flavor, it's often used for cooking, baking, and flavoring in special foods.
Which Grade is better?
All maple syrup grades are better than the artificial stuff. Otherwise it's strictly a matter of personal choice. Ask yourself (or someone else) these questions: Which is better, white wine or red wine? Which is better, light beer or dark beer? Beer can probably be compared most easily to the different maple syrup grades/flavors. A light Pilsner beer has a light color and delicate flavor, while a Stout or Porter has a very dark color and strong flavor. It's strictly a matter of personal choice, and there isn't one grade of maple syrup that is "better" than another.
What makes the different grades?
Maple producers have no control over which grade they make. As a rule of thumb, lighter syrup is made earlier in the season, and darker syrup is made later. But since we are dealing with Mother Nature in our business, anything can happen. Producers have seen years where 95% of the annual crop was light amber syrup, and some years yield almost no light syrup at all, when most of the crop is dark syrup. During the six-week maple production season, the weather goes from cold to warm as spring pushes aside the cold of winter. Additionally, the trees themselves undergo metabolic and chemical changes as they go from winter dormancy to springtime activity. The tree buds start to form towards the end of the sugaring season, about a month before they open up into small leaves. These changes cause differences in maple syrup flavor as the season progresses. Experiment with the different grades, and continue to buy what you like the best. Remember: There is nothing better than pure maple syrup.
Reply
You need to be logged in and a member of this group to post a message. You can join this group here.
You need to be 
shirleyoma 2 years, 2 months ago said:
Difference in Maple syrup
Ok, I'm going to show my ignorance... what is the difference in A, B, C... Maple syrups???
Some people say use A in a recipe, some say B or C...
WHY???
organicmama 2 years, 2 months ago said:
RE: Difference in Maple syrup
Grade A Light Amber, is very light and has a mild, more delicate maple flavor. It is usually made earlier in the season when the weather is colder. This is the best grade for making maple candy and maple cream.
Grade A Medium Amber, is a bit darker, and has a bit more maple flavor. It is the most popular grade of table syrup, and is usually made after the sugaring season begins to warm, about mid-season.
Grade A Dark Amber, is darker yet, with a stronger maple flavor. It is usually made later in the season as the days get longer and warmer.
Grade B, sometimes called Cooking Syrup, is made late in the season, and is very dark, with a very strong maple flavor, as well as some caramel flavor. Although many people use this for table syrup; because of its strong flavor, it's often used for cooking, baking, and flavoring in special foods.
Haven't found the C group yet.
From:massmaple.org
organicmama 2 years, 2 months ago said:
RE: Difference in Maple syrup
In Canada, there are three grades containing several color classes, ranging from Canada #1, including Extra Light (sometimes known as AA), Light (A), and Medium (B); through #2, Amber (C); and finally #3 Dark (D). A typical year's yield will include about 25-30% of each of the #1 colors, 10% Amber, and 2% Dark. Extra light syrups are recommended for making maple sugar candy, on pancakes and waffles; Light for French toast, desserts and cereals; Medium for glazing, sweetening, or eating on its own. Number 2 grade syrups are intended for baking and flavouring. In addition, Canada #2 Amber may be labeled Ontario Amber for farm sales in that province only.[5] Number 3 grade syrup is heavy, and restricted for use in commercial flavourings.
The grades roughly correspond to what point in the season the syrup was made. U.S. Grade A Light Amber and Canada #1 Extra Light is early season syrup, while U.S. Grade B/Canada #2 and #3 is late season syrup. Typically Grade A (especially Grade A Light Amber) and #1 Extra Light has a milder, more delicate flavor than Grade B or #3, which is very dark with a robust flavor. The dark grades of syrup are primarily used for cooking and baking.
http://en.wikipedia.org/wiki/Maple_syrup
notyourmomma 2 years, 2 months ago said:
RE: Difference in Maple syrup
Shirley, I use the grade b in my simple cranberry sauce because of the stronger maple flavor stands up to the cranberry and the brandy. It all depends on the recipe. And as David Rosengarten used to say: "Life is a matter of Taste."
Organicmama beat me to it for the official explanation but this is from the Canadian Maple Board:
Grade A Light Amber, is very light and has a mild, more delicate maple flavor. It is usually made earlier in the season when the weather is colder. This is the best grade for making maple candy and maple cream.
Grade A Medium Amber, is a bit darker, and has a bit more maple flavor. It is the most popular grade of table syrup, and is usually made after the sugaring season begins to warm, about mid-season.
Grade A Dark Amber, is darker yet, with a stronger maple flavor. It is usually made later in the season as the days get longer and warmer.
Grade B, sometimes called Cooking Syrup, is made late in the season, and is very dark, with a very strong maple flavor, as well as some caramel flavor. Although many people use this for table syrup; because of its strong flavor, it's often used for cooking, baking, and flavoring in special foods.
Which Grade is better?
All maple syrup grades are better than the artificial stuff. Otherwise it's strictly a matter of personal choice. Ask yourself (or someone else) these questions: Which is better, white wine or red wine? Which is better, light beer or dark beer? Beer can probably be compared most easily to the different maple syrup grades/flavors. A light Pilsner beer has a light color and delicate flavor, while a Stout or Porter has a very dark color and strong flavor. It's strictly a matter of personal choice, and there isn't one grade of maple syrup that is "better" than another.
What makes the different grades?
Maple producers have no control over which grade they make. As a rule of thumb, lighter syrup is made earlier in the season, and darker syrup is made later. But since we are dealing with Mother Nature in our business, anything can happen. Producers have seen years where 95% of the annual crop was light amber syrup, and some years yield almost no light syrup at all, when most of the crop is dark syrup. During the six-week maple production season, the weather goes from cold to warm as spring pushes aside the cold of winter. Additionally, the trees themselves undergo metabolic and chemical changes as they go from winter dormancy to springtime activity. The tree buds start to form towards the end of the sugaring season, about a month before they open up into small leaves. These changes cause differences in maple syrup flavor as the season progresses. Experiment with the different grades, and continue to buy what you like the best. Remember: There is nothing better than pure maple syrup.