We all want to eat healthy right!? but we love our sweets too !! Well, here at Dubie Family Maple we have your solution and trust me, I substitute our granulated maple sugar for just about everything calling for sugar !!!! So here are some tips to follow to get a wonderful and satisfying sweet recipe.
Use only 3/4 of the amount of maple syrup as the white sugar in a recipe. For example, if a recipe calls to use a 1/4 C.(4 TBS.) sugar, use 3 TBS. of maple syrup instead.
For every cup of sugar, substitute 3/4 C.- 1 1/2 C. maple syrup and reduce the dominant liquid in the recipe by 2-4 TBS.Do not cut back on the liquids that alter the texture or flavor of a recipe, such as liquer,egg,oil when you have 2 C. milk to play with.
For most recipes you can also substitute our granulated maple sugar 1:1 for white sugar. Your flavor profile will be altered for the better in most recipes !! you may also need to add 1/4 - 1/2 tsp. baking soda to reduce maple syrups slight acidity, not necessary in recipes with buttermilk, sour milk or sour cream.
I use a digital kitchen scale and measure by the ounce. For our purposes here make a note that
Granulated Maple Sugar : 1/2 C. = 2 3/4 oz.
Maple Syrup : 1/2 C. = 5 1/2 oz.
If you are serious about getting a recipe just right, measure carefully and make notes where you alter the recipe !! you should see my cookbook folder, use pencil !!! and try the recipe again, making notes along the way to achieve your desired outcome.
Our guys after working in the woods all day LOVE the trials of my baking !!
Substituting Maple Syrup for Honey is also an equal subtitution ratio, and oh so good.
Taste and See the goodness of maple. Enjoy and have fun