I'm planning on making Meathead's Maple Ginger Pecan recipe soon for some Christmas gifts. In the recipe he notes "I prefer the less expensive Grade B which has a stronger flavor." My wife let me know (enthusiastically I might add) that she can't find Grade B anywhere. I looked online and noticed a lot of maple syrup descriptions saying "Grade A Darker (former Grade B)", and it appears the grading system for maple syrups changed a while back and Grade B no longer exists. The most helpful web page I found was this one here. Just a heads up!
-
-
I think if you buy a higher quality over your usual grocery store selections you will be fine. Around here we have a lot of local producers that make maple syrup. I can check their labels and see what they say about grades. If you have a hard time finding something other than Aunt Jemima or Log Cabin let me know I can send you some locally produced stuff from Minnesota or Wisconsin that will be top shelf.-
Thanks Frozen Smoke ! I actually just ordered something from amazon prime that got great reviews. If I understood the articles, the old grading system led to confusion and people thought the darker Grade B was lower quality than Grade A stuff. Vermont was very unhappy and led the charge for a new system. Now its all Grade A but with designations on the light/dark spectrum. Mostly prodding here for an update to the recipe so no one else gets yelled at.
-
-
I was raised on Log Cabin, so that's what tastes "right" on pancakes for me. However, I do have a bottle of (old) grade B in the refrigerator for cooking.Comment
-
Same here RonB I doubt I’ll like the stuff I bought on my pancakes or waffles... but makes sense it may work well on Smoked nuts! 🤞ðŸ»
-
-
Yep. I guess people would prefer to buy Grade A - Dark than Grade B. Better marketing. I ran into the same thing when I went to buy. I think the staff should update the recipe to the reflect the current grading system.Comment
-
Go to the Dark Side, Luke!Comment
Comment