Cooking with maple syrup

Pure maple syrup can act as substitute for sugar in many recipes. 


  • It has a natural sweetness, is pure, has no fat, no artificial colors, no animal products, and no preservatives.  
  • Maple syrup is packed with amino acids, vitamins, and antioxidants.  
  • Maple syrup contains the following vitamins; B5 (pantothenic acid), B3, B2 (Ribovlavin), B6 (pyridoxine), vitamin A, biotin and small quantity of folic acid.
  • It also have the following minerals; zinc, tin, sodium, magnesium, phosphorous, copper, calcium, potassium, and iron. 
  • The concentration of minerals is five times more than in honey.

When maple syrup is used in spicy dishes it provides an undertone of sweetness. Darker grades of maple syrup are most suitable for strong flavored meats such as beef brisket and duck and are also good with gentle-tasting foods such as scallops, chicken and salmon. Maple is also a nice complement to deserts, breads, beverages, snacks, vegetables, glazes, sauces, and marinades.  It can easily be used in the same way as molasses, honey, and corn syrup. With a small modification it can be used in place of white sugar.

Replacement for Granulated Sugar

You can use maple syrup instead of granulated sugar. In this case use 3/4 to 1 1/2 cup of maple syrup instead of 1 cup of granulated sugar. The reason is that granulated sugar is sweeter than maple syrup. If you desire a sweeter recipe then increase the amount of syrup and if you like a less sweet recipe reduce the amount of maple syrup.   Reduce the liquid in the recipe by 2 to 4 tablespoons for each cup of maple syrup used.

Baking with Maple Syrup

Substituting with maple syrup requires that you add ¼ to ½ teaspoon of baking powder. This is to neutralize the slight acidity in maple syrup. Butter finds it hard to rise and form appropriately in acidic conditions. However, do not use baking soda if the recipes contains sour milk, or buttermilk. You will also be required to reduce the temperature of the oven by 25 degrees, this is because the syrup is likely to caramelize and burn at the edges and on the top.

Dori Ross


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