Unlike artificial table syrups that are limited to being used on pancakes, French toast and waffles, 100% pure Vermont maple syrup and granulated maple sugar are delicious, healthful and all natural sweeteners that can be used in all your favorite recipes!
Here’s how to substitute:
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.
