Tip: Use pure Toad Hill maple sugar whenever possible or use dark robust or extra dark pure Toad Hill maple syrup to get the best maple flavor in your cooking creation.
To Use Maple Sugar: A one-to-one substitution of pure maple sugar for cane sugar generally works just fine. Decrease the oven temperature by 25 degrees since maple sugar tends to caramelize and burn on the top and edges sooner than recipes using granulated sugar.
To Use Maple Syrup: For every cup of cane sugar in the recipe substitute 1 cup of pure Toad Hill maple syrup and reduce the dominant liquid in the recipe by 1/2 cup (preferably water). However, don’t cut back on a liquid that is likely to alter the flavor or the texture of the recipe, such as a liqueur, the oil or the egg. You may also need to add ¼ to ½ teaspoon of baking soda to reduce the maple syrup’s slight acidity. This will not be necessary in recipes with buttermilk, sour milk, or sour cream. You can substitute maple syrup for honey in equal amounts. Decrease the oven temperature by 25 degrees since maple Syrup tends to caramelize and burn on the top and edges sooner than recipes using cane sugar.