|Instead of 1 cup granulated sugar use:
|Use 3/4 - 1 1/2 cup maple syrup
||Because maple syrup is less sweet than granulated sugar.
If you like your recipes sweeter use the larger amount of syrup. If you prefer less sweet
use the lesser amount.
|Decrease liquid by 2 to 4 tablespoons per 1 cup syrup
||Maple syrup contains more moisture than the granulated
sugar which the recipe called for.
|Add 1/4 - 1/2 teaspoon Baking soda*
||Maple syrup has a slight acidity which needs to be
neutralized for the batter to rise and form properly. * Do not add baking soda if the
recipe calls for buttermilk, sour milk, or sour cream since these liquids do the same
|Decrease oven by 25º
||Maple syrup will tend to caramelize and burn on the top
and edges before a batter using a solid sweetener like sugar.
Indian Sugar (Maple
When substituting Indian sugar for granulated sugar the conversion rate is to use 1/2 cup
Indian sugar for each 1 cup of granulated sugar.
To substitute for sugar in cooking, generally use only 3/4 cup Maple Syrup to each cup
of sugar. To substitute Maple Syrup for granulated sugar in baking, use the same
proportions, but reduce the other liquid called for in the recipe by about 3 tablespoons
for every cup of syrup substituted. One pint of Maple Syrup has the same sweetening power
as one pound of Maple Sugar.
Maple Syrup tends to hug the sides of
the measuring cup or spoon so first grease the container lightly than scrape out all the
When experimenting with your own
recipes using maple Syrup as a substitute for granulated sugar it is a good idea to record
the amounts of maple syrup used, the amount that the liquid was decreased by, and the
temperature of the oven. This well allow you to make adjustments in the amounts, if
needed, in the future.
Method of mixing
Combine syrup with liquid in recipe or melt shortening, then mix thoroughly with