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.

Grade B:

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.