![]() ![]() The coloring of syrup is affected by several factors and each factor can influence another-it gets complex. So how does the same production process yield this wide range or color and flavor in syrup throughout the season? It all has to do with the condition of the sap. This usually happens around a boiling temperature of 219 to 220 oF. When the boiling sap reaches this density, it’s considered syrup. Very Dark syrup holds up well in cooking and the maple flavor transfers to the final product.ĭespite the wide range in color and flavor, all four grades are produced the same way-by boiling the sap until enough water has evaporated to reach maple syrup’s correct density of 66.9 o Brix at room temperature. In recent years, the Very Dark and Dark are preferred grades because consumers like the strong flavors of maple associated with these grades. This grade is the darkest of all the grades and has a very intense maple flavor. Very Dark-strong flavor and darkest color Folks who desire a more intense maple flavor formerly associated with the old NH Grade A Dark choose this grade. The robust flavor is more pronounced than Amber syrup and the subtle flavors found in Golden and Amber are often masked by the maple flavor. The rich flavor is “a full-bodied maple taste of medium intensity.” This is the typical grade for folks looking for a classic maple syrup taste. The delicate flavor often surprises people who expect a strong maple flavor found in other grades.Īmber is slightly darker than Golden with a light amber color. It is golden in color and with a subtle maple flavor, often with hints of vanilla. This is the lightest color and is usually associated with the first sap flows during the sugaring season. Golden-delicate flavor and lightest color ![]() The 2015 standards provide a description of colors and flavors for each grade. Today’s Golden syrup would have been graded as Fancy in Vermont, Grade A Light Amber in New Hampshire or Canada No. Prior to 2015, each state and province had their own grading system. Since 2015, maple producers across North America grade syrup based on the Standards for Grades of Maple Syrup. For example, a syrup that has Golden color but a Dark flavor can’t be labeled as Golden, rather it is labeled as the Dark. In cases where the flavor and color don’t match, the grade goes to the flavor or color that is darkest or strongest. Golden syrup must be light in color and have delicate flavor of maple. For a syrup to make the grade, it must fall within the color range for that grade and have the proper flavor to match. The darker the syrup, the stronger the maple flavor. Maple grades are made of two components, color and flavor, and the flavor corresponds with the color. Despite the variation on the outside, the syrup inside can only be one of four grades-Golden, Amber, Dark or Very Dark. Maple syrup is bottled in all sorts of containers with unique shapes, sizes, personalized labels and creative designs. ![]()
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