The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Substituting Maple Syrup for White Sugar

purplepig's picture

Substituting Maple Syrup for White Sugar



I was wondering how you substitute Mape Syrup for White Sugar.


I tried it 1 for 1 in this recipe

and I like the rolls, but I can't help thinking I need to be more careful.


Do I need to increase the amount (2Tbs of sugar -> X Tbs of sugar) and then correct for the water in the syrup?


Thanks in advance for any advice.


Ford's picture

"Do I need to increase the amount (2Tbs of sugar -> X Tbs of sugar) and then correct for the water in the syrup?"

Maple syrup is a minimum of 66% maple sugar.  One Tbs. of Maple syrup weighs 19.5 grams and contains about 13 g of sugar.  One Tbs. of granulated sugar weighs 12 grams.

Therefore, when you substitute 2 Tbs. of maple syrup for 2 Tbs. of sugar you are getting slightly more than the correct amount of sugar, about 26 grams, and about 13 grams of water, interesting, no!  So subtract 13 grams of liquid (a little less than a Tbs.) from your recipe to keep the liquid in balance, if that makes a difference.


hanseata's picture

if you weigh your ingredients, you can exchange sugar 1 : 1 with maple syrup, honey or agave nectar. Otherwise 1 tbsp. sugar equals 2 1/4 tsp maple syrup, honey or agave nectar.

For these relatively small amounts you really do not need to facture these changes in your overall water content. Any water or flour adjustments should depend on the consistency of your final dough, anyway.

Happy baking,



johnsankey's picture

Maple syrup, corn syrup or honey all work fine, replacing 1 for 1 in volume; for molasses I use 2 for 1. With any of these, reduce liquid by 1/2 the volume used. To get a real maple taste, you'll want to use 1/4-1/2 cup for a 2 lb loaf, then adjusting liquid is important.



cathyR's picture

Finding a substitute for maple syrup is a bit hard but we just have to make some effective solutions for this if we want to save because pure, real maple syrup is very costly. The cost of this syrup can go as high as $100 per gallon. This fact actually lead a man to be charged with fraud after attempting to industry flavored cane syrup as "real" maple syrup. The Food and drug administration and state DOA in Vermont both tested samples of an item promoted as "real" maple syrup. The item, however, turned out to be sugar syrup. The incident pushed some to be very careful in purchasing the product and in fact, it is now being worked in the senate as initiated by Senator Leahy trying to strengthen maple syrup law. This law, if approved, would be of great help for the consumers to get rid of fake maple syrup in the market because it would strengthen protections for the brand of Vermont maple syrup.