The state of Vermont is known for its strict guidelines Similarly, most people prefer a specific grade of maple syrup. If you like a stronger robust flavor, you will prefer Grade B and if you like a delicate, light maple flavor, you'll prefer Light or Medium Amber. As with wine, the purpose for which the syrup is intended may dictate the grade of choice. When cooking and baking the stronger Grade B is often selected. Yet, on pancakes many people opt for medium to dark Amber. and Vermont syrup is tested frequently by the State.
Maple is a natural sweetener with great versatility.
Each grade has its virtues. Besides using it on pancakes, waffles, granola, and ice cream, it can be used in baking or even added to marinades and dressings. Every gallon must weigh 11 pounds regardless of the grade. All syrup producing governments use this weight standard. All grades must meet density standards because low density syrup will ferment, while high density syrup leads to the formation of sugar crystals and eventually could turn to rock candy.