"Buttery" maple syrup -- C/D?

anyone have any good opinions4u on maple syrup

i mean, specifically, what kind is best? my dad has been telling me that the 'grade a dark amber' stuff most commonly sold in stores nationally is on the low not as good as the "crappier" grades & its basically a trick for the locals to keep all the good syrup to themselves

hmmm http://www.forbes.com/sites/larryolmsted/2014/04/02/goodbye-fancy-so-long-grade-b-making-sense-of-maple-syrup/

I think 'what kind is best' largely depends on personal taste. A lot of ppl do opt for the darker grades as you dad suggests though, despite the predominance of lighter grades in stores and breakfast cafes. There is no difference in how various grades of maple syrup are collected - the colour variations are a result of seasonal/temperature changes rather than some being more 'processed' than others.

Personally I'd probably go with a darker one... not the very darkest, the one above that. Somewhere in the range of 'dark with robust taste' or 'dark amber'. And then I'd use it to make maple pecan tarts and for frying sausages at breakfast, mmm.

Maybe buy a light and a dark and do a taste test?

I'm just going to assume that the OP was referring to this synthetic garbage:

http://i.imgur.com/NyWczW1.jpg?1

because actual maple butter (aka maple cream) is a spreadable paste made from 100% maple syrup, and it's great. you can buy it at farmstands or make it yourself by boiling and cooling maple syrup and stirring it until it thickens (I've never made it myself, but I've been meaning to for some time)

tbh I can't really tell the difference between light and dark syrups