The United States Department of Agriculture regulates pure maple syrup with four grades. They are:

Grade A Light Amber: A very light syrup with a mild, delicate maple flavor, this is usually made early in the season when the weather is cold. This is the best grade for making maple candy and maple cream.

Grade A Medium Amber: A darker, mid-season syrup, this is often used as a table syrup. This syrup has a deeper maple flavor.  

Grade A Dark Amber: A strong flavored syrup that's made from sap harvested late in the season when there's more sunlight and longer stretches of warm temperatures.

Grade B: Very dark with a forceful maple, caramel-y flavor, this is a common cooking syrup. Die-hards also use it as a pancake syrup.

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