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Maple Syrup: Grade A vs. Grade B

by (1042)
Updated about 14 hours ago
Created January 04, 2013 at 2:14 PM

Pretty clear-cut questions regarding maple syrup:

What is the difference between Grade A and Grade B maple syrup?

Should I be purchasing Grade A or Grade B, and why?

Is there a difference between dark amber and light amber?

All thoughts, suggestions, and advice are welcome!

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2029 · January 04, 2013 at 9:40 PM

...and it tastes 200x better.

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1042 · January 04, 2013 at 8:59 PM

Well my parents and siblings already love ribeye, but they also love their sugar and gluten items too. Without pushing Paleo on them, I'm introducing alternatives to them. You're lucky... I wish it was as simple as preparing them a ribeye :)

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3979 · January 04, 2013 at 6:29 PM

Grade B is darker, more concentrated and has more minerals.

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26182 · January 04, 2013 at 6:07 PM

to show my family you don't need gluten and refined sugar to make things taste good, I give them a ribeye -- to each their own :)

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1042 · January 04, 2013 at 5:06 PM

As a way over the holidays to show my family that you don't need gluten and refined surgar in items for it to taste good, I made Paleo Chocolate Chip cookies. Once they ate them, they all admitted there is no taste difference, and it taste great. My first step to show them the light.

3ce6a0d24be025e2f2af534545bdd1d7
26182 · January 04, 2013 at 4:32 PM

Sugar mostly. I don't really consume honey either. Plus I don't do Paleo Baking or anything like that so no pancakes, waffles or french toast for me -- really the only things I liked syrup on anyway.

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1042 · January 04, 2013 at 3:19 PM

Roth - Is there any specific reason why Grade B is preferred?

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1042 · January 04, 2013 at 2:57 PM

CD - Do you mind me asking why you stopped consuming Maple Syrup? The sugar content? I really only use it when I'm baking, or sometimes to flavor a sauce for meat.

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2904 · January 04, 2013 at 2:46 PM

Grade B is what you want.

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1716 · January 04, 2013 at 2:43 PM

http://deepmountainmaple.com/maple-facts-and-fictions

Excerpted from the page:

"The State of Vermont distinguishes four maple syrup grades. From light to dark they are: Fancy, Grade A Medium Amber, Grade A Dark Amber, and Grade B. It is important to understand that ALL maple syrup is produced by exactly the same process.

Generally, the first syrup we make in a given season is very clear and light in color, like ginger ale. This syrup is graded Vermont Fancy. It has a subtle but complex flavor, with hints of vanilla from the vanillins that are naturally present in maple sap. Our Fancy grade is an excellent, sophisticated table syrup, delicious with pancakes, waffles and French toast. It is also fantastic on ice cream or fresh fruit.

Grade A Medium Amber is a shade darker than Fancy. It is still a light, aromatic syrup, but it has a slightly more pronounced maple flavor. this, along with Grade A Dark Amber, is the traditional ???pancake maple syrup.???

Grade A Dark Amber is produced toward the end of the season as the weather warms up. It has a robust maple flavor and is great in yogurt and oatmeal. It is also a good choice for baking. If you???re looking for that very hearty, ???traditional??? maple flavor, you probably want Dark Amber.

Grade B maple syrup is usually made at the end of the sugaring season, just before the maple trees bud. Almost as dark as molasses, the very strong, intense flavor of Grade B has been described as ???hard???core.??? Traditionally considered a cooking???grade syrup, Grade B has gained popularity in recent years as a table syrup."

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26182 · January 04, 2013 at 2:25 PM

http://lmgtfy.com/?q=What+is+the+difference+between+Grade+A+and+Grade+B+maple+syrup&l=1

http://lmgtfy.com/?q=Is+there+a+difference+between+dark+amber+and+light+amber&l=1

I don't consume Maple Syrup any more, but when I did I preferred Grade B. Less sugar, more of a nutty/honey taste

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1042 · January 04, 2013 at 2:57 PM

CD - Do you mind me asking why you stopped consuming Maple Syrup? The sugar content? I really only use it when I'm baking, or sometimes to flavor a sauce for meat.

3ce6a0d24be025e2f2af534545bdd1d7
26182 · January 04, 2013 at 6:07 PM

to show my family you don't need gluten and refined sugar to make things taste good, I give them a ribeye -- to each their own :)

97d98cdf2f18fa2c0bd8567ea1159609
1042 · January 04, 2013 at 5:06 PM

As a way over the holidays to show my family that you don't need gluten and refined surgar in items for it to taste good, I made Paleo Chocolate Chip cookies. Once they ate them, they all admitted there is no taste difference, and it taste great. My first step to show them the light.

97d98cdf2f18fa2c0bd8567ea1159609
1042 · January 04, 2013 at 8:59 PM

Well my parents and siblings already love ribeye, but they also love their sugar and gluten items too. Without pushing Paleo on them, I'm introducing alternatives to them. You're lucky... I wish it was as simple as preparing them a ribeye :)

3ce6a0d24be025e2f2af534545bdd1d7
26182 · January 04, 2013 at 4:32 PM

Sugar mostly. I don't really consume honey either. Plus I don't do Paleo Baking or anything like that so no pancakes, waffles or french toast for me -- really the only things I liked syrup on anyway.

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