If you are like most of us, we are trying to become less dependent upon processed white sugar in the foods we eat. Recently in a discussion with some friends, the topic of substituting maple syrup for sugar in cooking and baking recipes emerged. My wife shared her experience and discussed the success that she has had in seeking a natural sugar alternative. Her experience in using Maple Syrup in cooking and baking inspired this article. 

So what makes maple syrup so intriguing? In addition to the organic properties of maple syrup there are the antioxidants that support the bodies immune system as well as several minerals and vitamins making it a healthy substitute. Although recipes differ, the typical conversion rate is 3/4 cup of maple syrup for 1 cup of sugar. And when maple syrup is substituted for the sugar in a recipe, the amount of each liquid in the recipe should be halved.

When using maple syrup In baking, the use of maple syrup often causes “browning” at times since the maple syrup caramelizes at a lower temperature than sugar. This brown color shade can be minimized by reducing the oven temperature by 25 degrees than that called for in your recipe. With a little baking experience, you will be able to determine the best reduced temperature for your type of oven. When maple syrup is used In general cooking, the same ratio of ¾ cup of maple syrup to 1 cup of sugar is used without reducing the liquids.

Regardless of the recipe, the inclusion of maple syrup is a healthy choice in reducing processed foods and sugar in your diet.