What Is Grade B Maple Syrup?

Maple syrup adds natural sweetness to cooking and meals.

Pure maple syrup is used in cooking and to smother over breakfast favorites, like pancakes, waffles and French toast. Maple syrup grades classify the syrup's color, which is usually a visual indication of its flavor.

USDA Grades

The lightness or darkness of the syrup determines its grade.

The U.S. Department of Agriculture (USDA) assigns grades to maple syrup based on color. The grades allow for a standardized comparison known as the USDA permanent glass color standards for maple syrup. The color refers to the amber quality of the syrup, which is ranked from light to dark. The USDA maple syrup grades are A and B. Syrups that don't meet the classification are designated for commercial use.

Grade A vs. Grade B

Grade B syrup is usually reserved for cooking, as opposed to the lighter Grade A.

USDA Grade A maple syrup is light in color from light amber to dark amber. Light amber syrup has a delicate maple flavor, while dark amber is robust. Grade B is darker and stronger in flavor. It is generally preferred for cooking, although some desire its rich flavor for their breakfast dishes as well.

Making the Grade

Grade B syrups usually are produced from late-season saps.

When and where the sap was gathered will later determine the grade of the syrup. Maple syrup comes from sap, which is gathered from maple trees in the spring. Sap gathered early in the season usually produces the light amber Grade A syrups. Sap gathered late produces the darker Grade B syrups. \

References

• New York State Department of Agriculture and Markets: Manufacture, distribution and sale of maple syrup and sugar
• Maple Grove Farms of Vermont: FAQs
• The Nibble: Understanding Maple Syrup
• Cooking for Engineers: Maple Syrup Grades
• Vermont Living Magazine: Vermont Maple Syrup Grades