What is the difference between grade a and grade b maple syrup?
Grade B comes later in the sap season. It is darker and richer, and should be used primarily as a substitute for sugar or molasses when baking. Don’t put it on your pancakes.
I’ve never had the Grade B but I do hear that some people do like it on their pancakes. Wouldn’t there be shades of A and B, too?
Actually, Grade A was originally the maple syrup with the least maple flavor. That made sense at a time when cane sugar was hard to get and you wanted something to sweeten your coffee that didn’t taste too much of maple.
The dark amber usually has more flavor.