Genuine Maple syrup not adulterated with fructose etc...
Popped into Aldi the other day (road diversion) & they periodically have what I typically find to be the best deal on proper maple for an acceptable grade.
(costs us more to buy it in Canada oddly enough)
Grade B, which is very dark, with a rich maple flavour.
The dark grades of syrup are used primarily for cooking and baking, although some specialty dark syrups are produced for table use
Like most agricultural commodities in Canada maple syrup has different grade distinctions. In Canada the grades are; Canada No. 1, 2 and 3. The grade of the syrup is determined primarily by the maple syrups colour class. These colour classes include; extra light, light, medium, amber and dark. The colour class of maple syrup is determined by the amount of light that will pass through the syrup, also known as light transmission. The more light that passes through the maple syrup the higher the colour class will be.
So what does all this mean? Well, most people don't choose syrup because it looks good, they want it to taste good, making the real issue taste. Although lighter syrup is often coveted as higher quality because of its golden appearance, most people actually prefer the darker grades because of their more robust flavours. Most maple syrup that is made in any given year is Canada No. 1 Medium. But this is not always the case as crop yield and quality are completely dependant on the forces of nature.
Just remember this; the darker the syrup the bolder the flavour. If you like a really strong maple flavour then you would prefer the darker grades, medium and amber. If you like a syrup that is more middle of the road, try a lighter grade, light, or medium. If you enjoy pure maple syrup in your cooking or baking we recommend you use the darkest grade possible. This is because you will not require as much to have that great maple undertone in your cooking. For a table syrup the best choice is a medium grade pure maple syrup, not too strong and not too mild, just right.