Maple syrup is truly a unique sweetener offering all natural sweetness and incredibly rich flavour. We invite you to read the following guidelines for cooking but also, to have fun experiencing with maple syrup. Sometimes you’ll end up creating wonders in your kitchen, then you need to tell us about your recipes and we will publish your success!
By nature, maple syrup has a more developed flavour than sugar but its taste is also slightly less sweet. That is one of the reasons why you sometimes need to experiment to get a recipe perfectly right.
Maple syrup flavour is something rich and ever changing, its perfume depends on many factor such as the type of soil the maple tree grows, the time of year the sap was collected (late in season tend to yield a more pronounced perfume), the temperature during sap season, etc. Common prominent flavours found in maple syrup are: caramel, vanilla, nutty, floral, chocolate and coffee. There are more than 300 natural flavour compounds present in maple syrup. It is a complex and utterly delicious sweetener.
- To replace honey by maple syrup, simply replace quantity for quantity, a cup of honey for a cup of maple syrup.
- To replace sugar in your cooking by maple syrup, use ¾ cup of our great maple syrup for every cup of sugar.
- To replace sugar in your baking by maple syrup, use ¾ cup of maple syrup for every cup of sugar, but decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use.
- To replace sugar by maple sugar, use ¾ of maple sugar for every cup of sugar.
If you like maths, it means that you use only 75% of maple sugar or maple syrup for your sugar quantity!
Maple Syrup Acidity
Maple syrup possess a slight acidity, you might want to neutralise this if you are using maple syrup with batter to allow it to rise. To reduce maple syrup’s acidity, add ¼ to ½ tablespoon of baking soda. Please note that this does not apply if you are making buttermilk or sour cream as the ingredients involves do the same.
We advise you to reduce the oven temperature by about 25° as maple syrup caramelizes at a lower temperature than sugar.