As more people are switching to healthier sweetening alternatives to granulated sugar I’ve been asked many times for a little advice on converting recipes. Since maple syrup is a wet ingredient and sugar is a dry ingredient conversions to the other wet ingredients in the recipe are necessary. Both have very different cooking properties so don’t be discouraged if it didn’t come out exactly as you expected the first time. Make another adjustment and try it again. The following are a few rules to assist in those baked maple delights.
- Substitute one cup of granulated sugar for ¾ cup of maple syrup.
- For baking recipes reduce the liquid by 2-4 tablespoons per 1 cup maple syrup.
- Also for baking recipes add 1/4 tsp baking soda.
- Reduce the oven temperature by 25 degrees. You may have to bake a little longer.