VERMONT MAPLE MAKES THE GRADE
Pure maple syrup falls into four grades. Light golden syrup has a delicate taste, made mostly at the beginning of the sugaring season, and lends itself best to breakfasts or with rich dairy, like milkshakes or ice cream. Amber syrup, usually made mid-season, boasts a rich flavor that pairs equally well with waffles as with barbecue sauce, salad dressings, or as a cocktail sweetener. As the maple season progresses, a darker grade, more robust in flavor, makes a flavorful glaze for meats or vegetables or as a pour-over for baked apples or squash. The very dark syrup produced at the end of the season makes a rich sweetener in baked goods or on ice cream.
