Here’s how to substitute maple syrup for white sugar in your favorite baking recipes.

• For 1 cup of white sugar, use 1 to 1.5 cups of real maple syrup. Maple syrup is not as sweet as white sugar.
• If the recipe calls for other liquid ingredients, decrease the liquid ingredients by 2-4 tablespoons per 1 cup of maple syrup.
• If the recipe is for baked goods, add ¼ to ½ teaspoon of baking soda. Do not add baking soda if the recipe contains buttermilk, sour milk or sour cream. Maple syrup is slightly acidic and needs to be neutralized so the batter can properly rise.
• If baking, decrease the oven temperature by 25 degrees. Maple syrup will caramelize and burn sooner