what is maple syrup and what do the grades mean?
Maple syrup is made by reducing the clear sap from maple trees into a high concentration sugar suspended in water. When the maple sap is harvested, it is a watery liquid (not thick, sticky, and viscous like other saps we are familiar with). This sap mostly water, about two percent sugar (with some impurities). The sap is then boiled until much of the water has evaporated. During the boiling, impurities rise to the top and are skimmed off (like making a stock). Once enough water has evaporated so that the sugar content exceeds 67%, the sweet liquid is considered maple syrup. The lightness of color and strength of flavor is dependent mainly upon when the maple syrup was harvested and the weather and growing conditions of the maple trees for that year. Typically, lighter syrups are harvested earlier in the season. Maple Syrup Grade The United States Department of Agriculture (USDA) assigns grades to the maple syrup sold in the the U.S. These grades are: Grade A Light Amber, Grade A Medium
