…we take our syrup seriously

Pure Vermont Maple Syrup must meet strict quality standards and is graded on four characteristics: colorclaritydensity, and flavor.

  • Maple syrup is measured by hydrometer or refractometer to ensure that the density, or measure of sugar content, is within a narrow band of 66.9° and 68.9° Brix. This is important to keep maple syrup shelf-stable and to prevent sugar crystallization within the liquid syrup.
  • To be sold at retail, all Vermont syrup must be clear, meaning there is not excessive mineral haze, a naturally-occurring outcome due to maple syrup’s mineral content.
  • Maple syrup is then classified into four distinct color classes: Golden, Amber, Dark, and Very Dark.
  • Finally, all syrup is taste-tested to ensure that the flavor meets expectations for maple syrup’s characteristic deliciousness.


Golden Color with Delicate Flavor

Usually made at the beginning of the new maple season, this syrup was known once graded as Fancy. Subtle maple flavor is best appreciated when used on pancakes or waffles or paired with rich dairy items like yogurt or vanilla ice cream.  Try it over Greek yogurt or for a simple but elegant dessert, simply pour this grade of Vermont syrup over vanilla ice cream.

Amber Color with Rich Flavor

Usually made about mid-season and often seems to be the most popular for all-around use. Full of characteristic maple flavor, this syrup is equally as good over waffles as it is in salad dressings, cocktails, or in a maple-sweetened barbecue sauce. If you're only going to have one grade of Vermont maple syrup in your kitchen, make it Amber Color with Rich Flavor.

Dark Color with Robust Flavor

As the maple season progresses, the syrup darkens in color and develops a more robust maple flavor. Good for all around use, its hearty flavor is a great choice for all kinds of recipes. Pour over baked apples or squash, use as a glaze for meats and vegetables, or sweeten baked goods. This grade pairs well with smoky and spicy flavors like chipotle peppers, sriracha, or bourbon.

Very Dark Color with Strong Flavor

Produced at the end of the season, it’s perfect for cooking and baking. When you need a strong maple flavor in a bread or cookie, ice cream, or barbecue sauce, this is the grade of choice.


Storage Tips: Always refrigerate after opening. To preserve maple’s fresh flavor and prevent crystallization, it can be frozen. Freeze and thaw any number of times, just thaw completely, mixing in any condensation on the top before use.

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State Of Vermont Pure Maple Syrup