Vermont Grade B Maple Syrup is described, along with Grade A Dark Amber or Grade A Extra Dark Amber, as pure maple syrup with dark color and robust taste. Because this maple syrup grade is so widely known as "Grade B", we have elected to keep a category of its' own, rather than combining it in a category along with Dark Amber. The two grades are indeed close in flavor, with Grade B having a substantial maple flavor that is slightly stronger than that of Dark Amber. But, Grade B syrup should not be confused as inferior syrup, nor the strongest maple flavor produced. There are "processing grades" of maple syrup that are suitable as an ingredient in food products only.

These darker grades of syrup, including Grade B syrup, are produced at the end of the maple sugaring season in late March into early April. This syrup flavor is the ideal choice for cooking, and is used to make traditional Vermont baked beans, breads, cookies, beverages, and main dishes from beef stew to maple glazed chicken kebabs.

Grade B Maple Syrup