Refined Sugar is Out,
MAPLE IS IN
Maple syrup doesn’t just taste better… it’s better for you, too!
It’s no surprise that we consider maple syrup to be one of the very best sweeteners there is (right up there with honey, of course) – and that’s not just our sugarmaker bias! Unlike refined white sugar, maple syrup is naturally high in antioxidants and contains an array of essential minerals like manganese, riboflavin, calcium, and potassium.
Substitute our pure organic Sugarmaker’s Cut Vermont maple syrup for your everyday pantry sweetener and taste the difference.
* Refined sugar = sugar that is extracted from crops like sugarcane, beets, and corn, and heavily processed; refined sugars include white sugar, brown sugar, and corn syrup.
How to Substitute Maple in Your Recipes
We have an extensive collection of recipes that we’ve developed using maple as the primary sweetener, but if you’re looking to substitute maple into everyday recipes in your repertoire, here’s how…
Other Tips and Tricks
- For baking, add 1/4 to 1/2 teaspoon baking soda, unless your recipe already calls for buttermilk, sour milk or sour cream.
- Decrease your oven temperature by 25 degrees as batters containing maple tend to caramelize around the edges more quickly.
- While our traditional Sugarmaker’s Cut is always a neutral option, try subbing one of our infused syrups for added flavor!
Maple syrup substitution guidelines courtesy of the Vermont Maple Sugar Makers’ Association.