It was breakfast and we were having waffles. I was excited that we had 100% Maple Syrup. I have always loved Maple Syrup and I hadn’t had any for years. I poured it on my waffles, it was thinner than I expected. I tasted it, and it lacked that flavour, that deep, rich, maple flavour. It was still good, but it was not how I remembered it at all. So, Google and I investigated (we make a good team, Google and I).
The 100% Maple Syrup you get at the store is almost always Grade A which is lighter in colour and flavour. It’s still very good, but I prefer a more robust flavour. I found it. Deep in colour and rich and robust in that smooth maple-y flavour. It was perfect and it was formally known as Grade B. I say “formally” because up until very recently, the grades of Maple Syrup were Grade A variations, Grade B and Grade C. Now syrups are graded as shown in the below image.
So, what’s the point? Simply put, making them all Grade A means they can all be sold retail (Grade C was not available retail) and the new labeling includes colour and taste. Another plus is that the new labels make redundant the assumption that A is better than B. At the very least, I hope this will encourage people to try the stronger flavoured Maple Syrup. If you haven’t, you won’t be sorry.
So there you have it. A little about Maple Syrup. Ditch that Aunt-so-&-so and pour the proper stuff on your pancakes, it’s Proper Delicious.