Did you know there are four different grades of Maple Syrup that change the flavor? 

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The main sugar found in tree sap is sucrose. When sucrose is exposed to higher temperatures or air it is broken down into smaller sugars - fructose and glucose by natural bacteria and yeast. The fructose and glucose undergo a reaction called Maillard which darkens the sap when exposed to heat. The more fructose and glucose in sap, the darken the syrup will be and the longer it will take to boil. Sugar content also plays an important role in the grade of syrup. The lower the sugar content the lower the pH and the easier it is for sucrose to convert into fructose and glucose. Lower sugar content also means longer boiling time to achieve proper syrup density. Ultimately elongating the Maillard reaction or browning process.