Cooking with Maple

Maple is not just for pancakes! Enjoy that deep rich maple flavor all day long. 

Maple Syrup and Maple Sugar can be used in place of traditional refined sweeteners in most recipes. The earthy rich flavor of maple lends itself well to both decadent desserts and refined entrees. 

Here’s how to substitute - from our friends at the Vermont Sugar Maker's Association!

When cooking with pure Vermont maple syrup, substitute 3/4 to one cup of maple syrup for every one cup of granulated white sugar. Decrease the liquid in your recipe by 2 to 4 tablespoons for each cup of syrup used. Add 1/4 to 1/2 teaspoon baking soda, unless your recipe already calls for buttermilk, sour milk or sour cream. Also, decrease your oven temperature by 25 degrees as batters containing maple tend to caramelize around the edges more quickly.

Pure granulated maple sugar can be substituted one for one anywhere you use white processed granulated sugar.

Substituting Maple Sugar for Maple Syrup: Generally, it's ½ cup of maple sugar to 1 cup of maple syrup.
Depending upon the recipe it may be necessary to increase the liquid by ¼ cup if you're switching to maple sugar from syrup.

Pop over to our Recipe and News page where we collect the best Maple recipes from around the world.

The Vermont Maple Sugar Makers Association also has an amazing collection of Maple inspired recipes.