Cooking With Maple Syrup

Posted by J. McCullough

Guidelines For Cooking with Maple Syrup

To replace sugar with maple syrup in your baking,use 3/4 cup of syrup for every cup of sugar, and decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use.

Maple syrup is slightly acidic so you may want to add 1/4 to 1/2 tablespoon of baking soda. This is not necessary if you are using recipes with buttermilk, sour cream or milk.

To replace honey with maple syrup, use the same quantity of syrup instead of honey.

Reduce the oven temperature by 25 degrees. Maple syrup can cause more browning than sugar.

These are suggestions. You can experiment to suit your taste!

Suggested uses for Maple Syrup
• Use on cereal instead of sugar
• Sweetener for yogurt over fruit
• As a topping for ice cream
• Sweetner for coffee or tea
• Added to stir fry or sweet and sour dishes
• Excellent as a sweetener for baked goods
• Nice addition for baked winter squash

Uses for Maple Cream
• Spread on hot toast or english muffins
• An easy frosting for muffins, cakes or cookies
• Nice topping on pancakes or waffles.

Uses For Granular Sugar
• Adds a nice maple flavor in baked goods
• Great topping for grapefruit, cereal,coffee or tea
• Sprinkle it on Baked goods