Maple syrup can be substituted for sugar in many recipes. The following formula for this substitution is taken from “Make It With Maple,” a bulletin published by the Cooperative Extension Service at Michigan State University.
“When substituting, use 1-1/2 c. of pure maple syrup for each cup of granulated sugar and add 1/4 t. baking soda for each cup of maple syrup used. When maple syrup is substituted for all sugar in a recipe, reduce the amount of liquid used by half. If maple syrup is substituted for half the sugar, reduce liquid amounts by 1/4.”
Baked goods made with maple syrup should be baked at 250° lower temperature than same recipe using granulated sugar.
- Carrots glazed with maple syrup, butter and a pinch of dry mustard.
- Acorn squash baked with 2 T. maple syrup, salt and pepper in each cavity.
- To make Maple Cotton Candy, mix 1/3 pure granulated maple sugar to 2/3 white cane sugar and proceed as normal with a cotton candy machine.
- Blend a small amount of maple syrup with commercial marshmallow cream for a delicious sundae sauce.
- Warmed maple syrup with rum added to taste makes a superb sauce for vanilla ice cream.