I LOVE to bake, and whenever I can substitute granulated maple sugar, I do! I might not always have granulated sugar, but I ALWAYS have a jug of Syrup in the fridge.
Thanks to the Vermont Maple Sugar Maker’s Association (www.vermontmaple.org), just in case you’re out, here’s how to substitute!
“When cooking with pure Vermont maple syrup, substitute 3/4 to one cup of maple syrup for every one cup of granulated white sugar. Decrease the liquid in your recipe by 2 to 4 tablespoons for each cup of syrup used. Add 1/4 to 1/2 teaspoon baking soda, unless your recipe already calls for buttermilk, sour milk or sour cream. Also, decrease your oven temperature by 25 degrees as batters containing maple tend to caramelize around the edges more quickly.
Pure granulated maple sugar can be substituted one for one anywhere you use white processed granulated sugar.”
Thanks to this, there will be more maple recipes to come!