syrup

What’s Up With Grade B Maple Syrup?

Grade B Maple Syrup

 

Grade B maple syrup is notorious for its deep, rich maple flavor, and some claim it even has a higher mineral content than the lighter grades of syrup.
 
 
What makes Grade B maple syrup special?

The light colored syrups are made from sap harvested at the beginning of the sugaring season. When the sap first starts to flow in the spring, it has a high sugar content, and it takes less of this early season sap to make a gallon of syrup; only about 30 gallons. This syrup is labeled “Golden” and has the the lightest, most delicate taste. (Tip: Keep a jug of this light syrup in the freezer to make sweets that wouldn’t pair well with a robust maple flavor: lemonade, mint ice cream, lemon cheesecake, strawberry jam.)

The sap that is harvested toward the end of the sugaring season is much lower in sugar and higher in water. To make syrup from this watery sap, more is required. For our grower, Lee, that means about 80 gallons of sap are needed to make one gallon of syrup. Because it is so much more concentrated, this late season syrup is the darkest, most richly flavored syrup you can buy. This is the one formerly known as Grade B.
 
 
Grade B maple syrup had a legal name change this year.

There has been a new naming convention in the works for several years now, and this year, the state of Vermont (where our syrup comes from) legally accepted the new grading system. Legally, all maple producers in the state of Vermont now have to comply with the new grades.

What used to be called Grade B is now called “Grade A Dark with Robust Taste.” Or simply “Dark” on our order form.
 
 
Why The New Names?

I want my grade B Maple SyrupThe new grading standards and names were basically designed to bring Grade B maple syrup back into favor with the general public. The label, “Grade B” has a negative connotation to some people. After all, would you buy grade B beef or grade B vegetables?

Now all of the different kinds of maple syrup are called “Grade A.”

There is one other reason for the new names, and that’s to avoid confusion on an international level. Up until now, the lightest colored syrup was known as “light,” “fancy,” or “light amber” depending on the state or country where it was produced. The new naming standards will make sure everyone is talking about the same thing, even across international borders.

In the long run, we think this is really a very good change. In the meantime, it’s making a lot of people grumpy.
 
 
Four Former Grades Blended Into Three New Ones

Since four grades have merged into three, there’s some overlap in the flavors. Check the chart below to see how the grades compare. If you liked the Grade B, the “Dark with Robust Taste” will be your comparable favorite.
 
Maple Syrup Chart
 
 
Other Special Maple Products Available Now!

Maple CreamMaple Cream: Spread it on bagels, toast, or English muffins (a homemade egg “McMuffin” with sausage and maple cream is an extra special on-the-go breakfast), swirl it in ice cream, use it as a stand alone filling for sandwich cookies or a topping for cupcakes.

Maple cream is 100% pure maple syrup that has been heated to 232° F, then rapidly cooled to room temperature. Then it’s stirred until it develops a creamy texture.

Keeps in the fridge for at least a year. Frozen, even longer. View order form for more details.
 
 
 
 
 
 
 
 
Maple SugarMaple Sugar will impart a special maple flavor when you substitute it in any recipe that calls for brown sugar or granulated sugar. Here are three of our favorites: maple sugar shortbread cookies, maple sugar peach crisp, and maple sugar cake.
Maple Sugar is made by boiling maple syrup until the temperature reaches 260° F then immediately stirring until it granulates. The sugar is sifted to make a uniformly sized product. Larger pieces can be great to eat like a natural candy or sprinkled on hot cereals. We like it on fresh fruit too! View order form for more details.

 

 

 

 

 

Maple Candy Maple Candy: A special treat that melts in your mouth!

To make this special, natural candy, the grower boils maple syrup to concentrate the sugars, then they cool it to just the right temperature before they hand stir and pour it into molds. As it cools it hardens into the favorite, all natural candy of the north east.
Ingredients: organic maple syrup. No preservatives or additives – use within 6 weeks or freeze to enjoy later.

View order form for more details.

 

 

 

 

 

Maple NutsThese maple nuts are my personal favorite of all our maple goodies. There are no peanuts, just walnuts, pecans, cashews, and almonds – and pure maple syrup.

Although maple nuts are probably great in recipes, we think the best way to eat them is out of hand, just as they are. Great as a party food or a special family night.

We highly recommend that you stash an extra bag of these in the freezer, and save them for a Christmas party.  View order form for more details.
 
 

 
 

 

 
Order Details For Local Pick Up
Deadline: June 5th at 8:00 AM
Pick up date: June 12th or 13th, depending on your location
Printable Price List
Follow this link to place your order!

…OR…

Have Your Order Shipped To Your Door
(You’ll find two separate order forms here, one solely for maple, and the other for dry goods in general. Feel free to call if you have questions – 931-593-2616)
 

 

countdown to maple order

 
 

Different Grades Of Maple Syrup

So Many Grades of Maple Syrup… What Are the Differences?
By Erin Otto

We bring in organic maple syrup from a farm in Vermont every spring. Click here to get in in the order or sign up for our emails and we’ll let you know when it’s available.

 

Medium Amber Grade Maple SyrupMaybe we get a little spoiled during maple season. Any other time of year, we would be content with regular maple syrup, so long as it’s the real thing. But come spring, things change, and we want to pick out just the right kind. If becoming a bit of a maple connoisseur is right up your alley, here is a little guide to get you started.

Before we get into the differences, I’d like to point out a similarity. All of the maple syrup grades have the same density and the same amount of natural sugars. In other words, the lighter maple syrup is just as sweet and equally as thick as the dark syrup.

 

Grade A Fancy maple syrup is what you might call the first fruits of the maple harvest because it’s harvested at the beginning of the season. Fancy maple syrup has the lightest color and also the lightest, most delicate maple flavor of all the grades.

Since we started making maple-sweetened homemade ice cream, fancy maple syrup is the grade we’ve come to prefer when we want sweet, but not mapl-y ice cream, like vanilla. The kids just eat this stuff up, and I’m happy to give them a generous bowl full, knowing they’re getting a healthy dose of minerals from the maple syrup instead of  empty calories (or worse) from the corn syrup that’s in most brands of ice cream.

 

Medium Amber (Grade A) is, according to our experience, the most popular of all the grades, probably because it’s so versatile. Darker than the fancy, medium amber syrup is light enough to drizzle over your pancakes and waffles, but strong enough to add a nice maple flavor to your favorite oatmeal cookie recipe. If you’re stuck on which grade to order, this is the one we’d recommend.

 

The next darkest grade is called Dark Amber (Grade A). As the maple season progresses, the syrup darkens and develops a more robust flavor. Dark amber is the darkest grade we’re offering this season. (There is one even darker and more strongly flavored, the Grade B syrup, but the farm didn’t harvest enough grade B syrup for us this year.) Dark amber is the best choice for cooking and baking because it imparts the most maple flavor to your recipe. Pour dark amber syrup over baked apples or squash, or use it as a glaze for roasted meats and veggies. It’s great on pancakes and oatmeal too, just noticeably more strongly flavored.