Maple Syrup Substitution
Ratios and adjustments needed when substituting maple syrup for granulated sugar or honey in baking.
1 Cup Sugar = 3/4 Cup Maple Syrup (Reduce liquids by 3 Tbsp • Add 1/4 tsp baking soda)
Maple syrup is a natural liquid sweetener produced by boiling down the sap of maple trees. It is composed primarily of sucrose and water (about 33% water). Because it is a liquid, substituting maple syrup for granulated sugar requires adjustments to maintain the correct liquid-to-solid ratio of the recipe. For every 1 cup of white sugar replaced, use 3/4 cup of maple syrup and reduce the other liquids in the recipe by 3 tablespoons (or about 45 mL). Additionally, because maple syrup is slightly acidic, you should add 1/4 teaspoon of baking soda per cup of syrup used to balance the pH and assist with leavening.
Maple syrup also browns faster than granulated sugar due to its fructose and glucose content. Lowering the oven temperature by 25°F (15°C) is recommended to prevent over-browning. When substituting maple syrup for liquid honey, it is a direct 1:1 swap, though maple syrup is thinner and has a distinct woody flavor profile.
Substituting pancake syrup (made of corn syrup and artificial flavorings) for real maple syrup. Pancake syrup is much thicker and sweeter, which will make bakes greasy, heavy, and overly sweet.
Standardized grading systems exist: Grade A (Golden, Amber, Dark, Very Dark) indicates flavor strength. Darker grades provide a more pronounced maple flavor in baked goods.
Ideal for sweetening quick breads, granola, roasted vegetables, glazes, pecan pies, and rustic cookies.
Replace 1 cup granulated sugar with 3/4 cup maple syrup + reduce liquid by 3 tablespoons. Replace 1 cup honey 1:1 with maple syrup.
Always refrigerate maple syrup after opening. Pure maple syrup contains no preservatives and will grow mold if stored at room temperature.