Grades of Pure Maple Syrup

Pure maple syrup is sold by grades established by the U.S. Dept. of Agriculture. It is graded by color and flavor. The difference between grades is a matter of taste preference  not quality.

New York Grade A Light Amber is a very light, amber colored syrup with a mild, delicate maple taste. Preferred for making maple confections, but generally regarded as too delicate a flavor for cooking. Excellent as a topping on ice cream or other foods where a delicate flavor is preferred.

New York Grade A Medium Amber is a medium amber colored syrup with a moderate, fuller maple flavor. A middle of the road flavor between light and dark amber. A good first choice if you're unsure what grade to select.

New York Grade A Dark Amber is the darkest of the three Grade A classifications. This syrup has a more robust maple flavor. Preferred by many for it's more pronounced maple flavor.

New York Extra Dark for Cooking is a very dark colored syrup and has a strong maple flavor. It is considered excellent for cooking or flavoring.

 Cooking With Maple Syrup

For every cup of sugar substitute 1 cup of maple syrup and reduce the dominant liquid in the recipe by 1/2 cup (preferably water) . Don't cut back on a liquid that is likely to alter the flavor or the texture of the recipe, such as a liqueur, the oil or the egg, when you have two cups of milk or water to play with. You may also need to add ¼ to ½ teaspoon of baking soda to reduce the maple syrup's slight acidity. This will not be necessary in recipes with buttermilk, sour milk, or sour cream. Substitute maple syrup for honey in equal amounts. Decrease the oven temperature by 25 degrees. Maple Syrup tends to caramelize and burn on the top and edges sooner than a batter which uses granulated sugar.