Even before I met my partner Robert and I got to tap into his straight-from-the-farm maple syrup supply, I was a bit of a maple nut. I have always loved syrup; the good stuff though, not your average pancake/butter/corn syrup. I have been using it in place of sugar or on savoury dishes for as long as I can remember.
I realize that not everyone has been cooking with maple syrup for as long as I have. So, here is a handy maple substitution guide.
1 cup of sugar = 2/3 cup of maple syrup
1 cup of brown sugar = 2/3 cup of maple syrup
Honey = Equal amounts
Agave Syrup = Equal amounts
When substituting maple syrup for granulated sugars, you want to reduce the amount of overall liquid in your recipe by 1/4 cup per cup of maple syrup added.
Let’s all thank Nora Kuby from Flickr for putting this picture into the world on a Creative Commons License.