Substitutions


Did You Know That..
MAPLE SAP is 97 % water and approximately 3% sugar (sucrose is a natural sugar formed in the spring from the starch supplies in the tree roots)


Substituting Maple Syrup for 1 cup White Sugar: 

• Use ¾ to 1 ¼ cup maple syrup - Maple syrup is less sweet than sugar, proportion to your taste.
• Decrease liquid by 2 - 4 tbsp/ cup of syrup since syrup has more moisture than white sugar.
• Add ¼ to ½ Tsp. baking soda* - to neutralize the slight acidity of the syrup so the batter rises properly. *Do not add soda if the recipe calls for buttermilk, sour milk, sour cream because these liquids do the same thing.
• Decrease oven by 25 degrees F