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What is the difference in Vermont maple syrup grades?

All grades of pure Vermont maple syrup are made solely from pure maple sap, which is harvested in the spring from the sugar maple trees. Every grade is tested and drawn off the evaporator at the same density and sweetness. Generally, the lighter colored, more delicately flavored maple syrup is made earlier in the season, when the weather is colder — and darker, more flavorful grades are made later in the season, when the weather is warmer. The sugaring season progresses in this manner, however can have some variations due to weather changes with possible warming during mid season, followed by frigid tempatures.

Fancy
(the lightest of the four classifications, has a mild and delicate flavor - great on vanilla ice cream!)

Medium Amber
(a light maple syrup with a fuller flavor, most preferred by consumers as table syrup for pancakes and waffles - golden in color)

Dark Amber
(a versatile darker maple syrup, has a strong maple flavor, used for table or cooking and is great for glazing)

Grade B

(strongest maple flavor which is best for cooking and considered the most popular with chefs because of its robust taste.)