How to Substitute Pure Maple Syrup for Granulated Sugar
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.
Maple Syrup also serves as a one-to-one substiution for other liquid sweeteners, such as honey, molasses and corn syrup.