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).[2] In addition, Canada #2 Amber may be labeled Ontario Amber for farm sales in that province only.[29] A typical year's yield will be about 25 to 30 percent of each of the #1 colors, 10 percent #2 Amber, and 2 percent #3 Dark.[30]
The United States uses somewhat different grading standards. Maple syrup is divided into two major grades: Grade A and Grade B. Grade A is further broken down into three sub-grades: Light Amber (sometimes known as Fancy), Medium Amber, and Dark Amber.[2] Grade B is darker than Grade A Dark Amber. The Vermont Agency of Agriculture Food and Markets uses a similar grading system of color and is roughly equivalent, especially for lighter syrups.[2] The Vermont grading system differs from the US system in maintaining a slightly higher standard of product density. New Hampshire maintains a similar standard, but not a separate grading scale. The Vermont graded product has 0.9 percent more sugar and less water in its composition.[31] A non-table grade of syrup called commercial, or Grade C, is also produced under the Vermont system.[31]
Typically #1 Extra Light and Grade A has a milder flavor than #3 or Grade B, which is very dark with a sharp maple flavor.[31] The dark grades of syrup are primarily used for cooking and baking.[32] The classification of maple syrup in the US ultimately depends on its translucence. US Grade A "Light Amber" has to be more than 75 percent translucent, US Grade A "Medium Amber" has to be 60.5 to 74.9 percent translucent, US Grade A "Dark Amber" has to be 44 to 60.4 percent translucent, and US Grade B "Commercial" has to be less than 43.9 percent translucent.[8]
I use maple syrup (100%) all year-round, so use the above information as a guideline when cooking. For example, Vermont Grade B is my go to cooking (not ust baking), because that's my taste preference. The color of your food will be affected (slightly) when using dark vs. lighter. If you use maple syrup enough or would like to challenge yourself with a blind taste test, sample packs with different grades are available online for purchase. There is a difference in taste - I like a lighter syrup on pancakes.
Now this is interesting: the question was asked 8 months ago, popped up when Fay asked for the difference between Grade A and B -- and there we go again! Meanwhile who can answer Fay?
This discussion has lots more one the topic:
http://www.food52.com/foodpickle/6264-people-keep-giving-me-really-nice-maple-syrup-what-can-i-do-with-it-besides-pour-it-on-pancakes
Too many to link, but do a search for amazing, creative recipes right here on food52. I brush on maple syrup on bacon and bake (with the other side brushed with dijon mustard). Also, try brushing on steak to carmelize it on the grill. Mix with goat cheese & some thyme for cheese platter, drizzle on vanilla ice cream, use as a glaze on root vegetables, add it to a marinade or salad dressing, or host a pancake breakfast/brunch/dinner. You could mix some with fruit and roast. Add it to anything that needs sweetness or carmelization - the possibilities are endless. Oh, make a compound butter for an anytime treat on your favorite bread. I'm so hungry right now. I'm going to have some plain Greek yogurt with a drizzle of honey in honor of your question.
Got snow in your part of the world? Have a "Sugar On Snow" party. Boil down maple syrup without stirring until it reaches 240-250 degrees on a candy thermometer. Carefully ladle the syrup onto clean snow. Serve the maple taffy with dill pickles, glazed donuts and coffee; apple cider and plain cake donuts are more to my taste. If you don't have snow, a bowl of crushed ice would probably work.
Maple Peach Cookies! http://dancingveggies.blogspot.com/2010/07/cakey-maple-peach-cookies-two-posts-in.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+DancingVeggies+%28Dancing+Veggies%29
I actually cook with maple syrup all the time in place of vanilla extract or instead of honey in bread recipes.
Most recently I used it to make a maple glaze for donuts. It was awesome. A small batch is a quarter cup milk, a bit of vanilla and maple syrup. Reduce till thickened. Would be great on cookies as well.
Here are 2 of my favorites from Food52:
http://www.food52.com/recipes/2560_maple_syrup_and_dijon_vinaigrette
http://www.food52.com/recipes/3658_maple_yogurt_pound_cake
Pancakes. Really. The flavor tends to disappear when it is put in something that's cooked or baked. Second best use: maple ice cream. I use lots of it (granola, custard, to flavor yogurt, in the cavities of baked squash, on oatmeal) because we have a maple orchard, but it's so expensive that you'll want to put it where you can taste it. If you are going to cook with it, the darker grade (grade B) is best. It takes 30-40 gallons of sap and lots of work to make a gallon of syrup!
I love making cookies with maple syrup! They add a beautiful texture and subtle flavor. I make a Maple Sugar Cookie that I then decorate with an colored egg wash painted to look like maple leaves. I worked up the recipe for my friend's tavern in Milwaukee: The Sugar Maple (http://www.mysugarmaple.com). I make and serve them on special occasions. I'll post the recipe to "my" book....
16 Comments
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).[2] In addition, Canada #2 Amber may be labeled Ontario Amber for farm sales in that province only.[29] A typical year's yield will be about 25 to 30 percent of each of the #1 colors, 10 percent #2 Amber, and 2 percent #3 Dark.[30]
The United States uses somewhat different grading standards. Maple syrup is divided into two major grades: Grade A and Grade B. Grade A is further broken down into three sub-grades: Light Amber (sometimes known as Fancy), Medium Amber, and Dark Amber.[2] Grade B is darker than Grade A Dark Amber. The Vermont Agency of Agriculture Food and Markets uses a similar grading system of color and is roughly equivalent, especially for lighter syrups.[2] The Vermont grading system differs from the US system in maintaining a slightly higher standard of product density. New Hampshire maintains a similar standard, but not a separate grading scale. The Vermont graded product has 0.9 percent more sugar and less water in its composition.[31] A non-table grade of syrup called commercial, or Grade C, is also produced under the Vermont system.[31]
Typically #1 Extra Light and Grade A has a milder flavor than #3 or Grade B, which is very dark with a sharp maple flavor.[31] The dark grades of syrup are primarily used for cooking and baking.[32] The classification of maple syrup in the US ultimately depends on its translucence. US Grade A "Light Amber" has to be more than 75 percent translucent, US Grade A "Medium Amber" has to be 60.5 to 74.9 percent translucent, US Grade A "Dark Amber" has to be 44 to 60.4 percent translucent, and US Grade B "Commercial" has to be less than 43.9 percent translucent.[8]
I use maple syrup (100%) all year-round, so use the above information as a guideline when cooking. For example, Vermont Grade B is my go to cooking (not ust baking), because that's my taste preference. The color of your food will be affected (slightly) when using dark vs. lighter. If you use maple syrup enough or would like to challenge yourself with a blind taste test, sample packs with different grades are available online for purchase. There is a difference in taste - I like a lighter syrup on pancakes.
http://www.food52.com/foodpickle/6264-people-keep-giving-me-really-nice-maple-syrup-what-can-i-do-with-it-besides-pour-it-on-pancakes
http://www.food52.com/recipes/3658_maple_yogurt_pound_cake
I actually cook with maple syrup all the time in place of vanilla extract or instead of honey in bread recipes.
And definitely pancakes and waffles, too!
http://www.food52.com/recipes/2560_maple_syrup_and_dijon_vinaigrette
http://www.food52.com/recipes/3658_maple_yogurt_pound_cake