We pulled together some of our families’ favorite dishes, featuring our maple syrup of course. For too long maple syrup has been thought of only as a breakfast food. But trust us, you haven’t tasted anything until you’ve tried Anderson’s Maple Syrup drizzled over salmon, whisked into salad dressings and melted into decadent desserts.
Pure Maple Syrup is a healthy alternative, and may be substituted for granulated sugar in most recipes. We offer the following guide when using Pure Maple Syrup in your recipes:
• Maple Granulated Sugar> When substituting Maple sugar for granulated sugar, the conversion rate is to use 1/2 cup Maple sugar for each 1 cup of granulated sugar.
To substitute for sugar in cooking, generally use only 1 cup Pure Maple Syrup to each cup of sugar. To substitute Pure Maple Syrup for granulated sugar in baking, use the same proportions, but reduce the other liquid called for in the recipe by about 1/4 cup for every cup of syrup substituted. One pint of Pure Maple Syrup has the same sweetening power as one pound of maple Sugar.
Pure Maple Syrup tends to hug the sides of the measuring cup or spoon, so first grease the container lightly then scrape out all syrup.
When experimenting with your own recipes using Pure Maple Syrup as a substitute for granulated sugar it’s a good idea to record the amounts of Pure Maple Syrup used, the amount that the liquid was decreased by, and the temperature of the oven. This will allow you to make adjustments in the amounts, if needed, in the future.
• Method of Mixing
Combine syrup with liquid in recipe or melt shortening, then mix thoroughly with liquid shortening.
|Instead of 1 Cup of Granulated Sugar:||Reasons|
|Use about 1 Cup of Pure Maple Syrup||1 cup Pure Maple Syrup for every cup granulated sugar is a good place to start. Since Pure Maple Syrup is a different sweet than granulated sugar you may have to adjust the amount slightly.|
|Decrease liquid by 1/4 Cup||Maple Syrup contains more moisture than the granulated sugar that the recipe called for. Remove the liquid that has the least flavor to it, preferably water.|
|Add 1/4 - 1/2 Tsp. Baking Soda||Pure Maple Syrup has a slight acidity which needs to be neutralized for the batter to rise and form properly. Do not add baking soda if the recipe calls for buttermilk, sour milk, or sour cream since these liquids do the same thing.|
|Decrease oven by 25°||Maple Syrup will tend to caramelize and burn on the top and edges before a batter using a solid sweetener like sugar.|