Maple Syrup Grades Explained: Golden, Amber, Dark and Very Dark

Canada produces the large majority of the world's maple syrup, most of it in Québec. Since 2016, Canadian syrup sold at retail is labelled Canada Grade A with one of four colour and taste classes.

The four classes

• Golden, Delicate Taste — very light, made early in the season. Best poured over ice cream or yogurt where you want subtle flavour.
• Amber, Rich Taste — the all-purpose table syrup most people picture on pancakes.
• Dark, Robust Taste — stronger caramel notes; great for baking, glazes and baked beans.
• Very Dark, Strong Taste — intense, mostly used in cooking and commercial products.

Colour darkens as the season goes on; darker is not lower quality, just stronger.

Which to use

| Use | Best grade |

|---|---|

| Pancakes and waffles | Amber |

| Baking (pies, tarts) | Dark |

| Glazes for salmon, pork | Dark |

| Drizzling on fruit | Golden |

Try it in [maple syrup pie](/recipes/maple-syrup-pie), [fèves au lard](/recipes/feves-au-lard) or [maple-glazed salmon](/recipes/maple-glazed-salmon). More ideas on our [maple recipes page](/maple-recipes).

Real vs. "table syrup"

Pancake syrup sold as "table syrup" is usually corn syrup with flavouring. Real maple syrup lists one ingredient: maple syrup.

Storage

Unopened: cool, dark pantry. Once opened, refrigerate — it can grow mould at room temperature. It also freezes without turning solid.