Maple Syrup

Proper storage of your New York State maple products ensures their quality when they reach your table. Unopened containers of maple syrup should be stored in a cool, dry place. Once opened, maple syrup should be refrigerated. Extra syrup may be frozen to maintain quality.

Maple Cream a smooth textured spread for use on toast, English muffins, plain doughnuts, cupcakes, or as a glaze on ham.
Granulated Maple Sugar use in baking, coffee and tea, sprinkle on cereals, food dishes and desserts.
Soft Maple Sugar A delicious confection with a delicate maple flavor.

New York Grade A Light Amber the lightest of the three classifications has a mild and delicate flavor.
New York Grade A Medium Amber a bit darker in color, has a fuller flavor.
New York Grade A Dark Amber the darkest of the three grades, has the strongest maple flavor.
New York State Extra Dark for Cooking darker than NY Grade A Dark Amber with an acceptable maple flavor also known as US Grade B.

Maple syrup must meet exacting standards for purity. High quality Grade A syrup can be made only by the evaporation of pure maple sap, and by weight must contain no less than 66 percent sugar. New York Grade A maple syrup is classified according to its color. The darker the syrup, the stronger the maple flavor.

Maple syrup must meet exacting standards for purity.