Maple Syrup is graded according to light transmission. The lighter the syrup the higher the grade.
Grade A Light Amber:
It is very light and has a milder, more delicate maple flavor. This grade is usually made earlier in the spring when the weather is colder. It is best used for making maple candy and maple cream.
Grade A Medium Amber:
It is slightly darker and has more flavour. It is the most popular grade of table syrup. Usually made after the sugaring season begins to warm, around mid-spring.
Grade A Dark Amber:
It is even darker, with a stronger maple flavour. It is usually made later in the season, as the days get longer and warmer.
Sometimes called cooking syrup, it is made late in the season. This grade is very dark, with a strong maple flavour, with a hint of some caramel flavour. Many people use it for table syrup, although because of its strong flavour it is often used for cooking, baking and flavouring.