The maple syrup that is better for baking is Dark Maple Syrup and Very Dark Maple Syrups.
Dark and Very Dark Maple Syrups are best for baking with, as they have a robust and intense flavor that also holds up very well to the heat without fading.
lighter grades of maple syrup are best suited for drizzling or finishing, due to their more delicate flavor being able to get lost during the baking or cooking process.
Very Dark or Dark Amber maple syrup is the best and ideal choice of maple syrup for baking, as it also has the most intense maple flavor.
The strong flavor of the Very Dark or Dark Amber maple syrup ensures that the maple taste is still prominent after it's been cooked or baked.
Very Dark or Dark Amber maple syrup goes well in cookies, breads and other baked goods, where you want a bold maple flavor to stand out.
Dark Amber maple syrup is also good for baking, especially when you want a strong maple flavor without the intensity of Very Dark maple syrup.
Dark Amber maple syrup also has a much more robust flavor than the lighter grades of maple syrup and is also very versatile enough for both drizzling and cooking with.
The maple syrups that you should avoid baking with are Golden maple syrup and Amber Rich maple syrup as they have a milder and more delicate flavor and the flavor is likely to be lost during the baking process.
The Golden or Amber Rich maple syrup is best for drizzling over pancakes, waffles, ice cream or for adding some subtle sweetness.