All Vermont Maple Syrup is of equal quality, sugar content, and density (thickness). It’s just a matter of personal taste which grade of syrup you consider the best!
Golden with Delicate Taste
Light, golden color with a mild, delicate taste. Made at the beginning of the maple season. Excellent with pancakes and delicious over vanilla ice cream or yogurt.
Amber with Rich Taste
(Compares well to the former Medium Amber)
Usually made about mid-season and seems to be the most popular for all around use. A good choice for gifts. A light amber color and full-bodied flavor, this class of syrup is for those who desire the classic maple syrup flavor.
Dark with Robust Taste
(Compares well to the former Grade B)
As the maple season progresses, the syrup darkens in color and develops a more robust maple flavor. Good for all around use, its hearty flavor is a great choice for all kinds of recipes. This class will satisfy those who desire the strong flavors of what has been known as Grade B.
Very Dark with Very Strong Taste
(Even darker than Grade B!)
Produced at the end of the season, it’s perfect for cooking! Nearly black, this syrup has a strong flavor that translates well to cooking, where the maple flavor will carry through to the finished dish. Makes Vermont baked beans, breads, and cookies especially tasty.
Always refrigerate after opening. To preserve maple’s fresh flavor and prevent crystallization, it can be frozen. Freeze and thaw any number of times, just thaw completely, mixing in any condensation on the top before use.
Substituting Maple Syrup for Granulated Sugar
Instead of one cup of granulated sugar in recipes, use one cup of maple syrup, to taste. In baking, reduce the liquid by 2-4 tablespoons per one cup of maple syrup used, add 1/2 tsp baking soda and reduce the oven temperature by 25 degrees.
Source: Vermont Maple Sugar Makers Association