Maple syrup can be substituted for brown sugars in many recipes. However, it is important to understand the difference between maple syrup and brown sugar so that the recipe turn out successfully using maple syrup as the sweetener. Brown sugar and maple syrup is both sweeteners that can be used in many recipes.
However, brown sugar is a solid ingredient, while maple syrup are a liquid ingredient. Because of the difference in the state of each ingredient (solid vs. Liquid), the cook will have to adjust the amount of liquids in the recipe when using maple syrup as a substitute for brown sugar. Brown sugar contains molasses, which provide moisture and flavor to the baked goods that contains brown sugar.
How to Replace Brown Sugar with Maple Syrup
Light brown sugar contains a small amount of molasses while dark brown sugar contain a larger amount of molasses. Maple syrup is a liquid sweetener that is made from tree sap and contain water. Because maple syrup contains water, using maple syrup in a recipe will increase the amount of liquid that is present in the recipe.
If the recipe states that a certain amount of liquid should be used but maple syrup is substituted for brown sugar, the other liquid in the recipe will need to be reduced to accommodate the amount of liquid that the maple syrup will contribute to the recipe. To substitute maple syrup for brown sugar, use three-quarters of a cup of maple syrup for every one cup of brown sugar that are required in the recipe. Additionally, the cook will need to reduce the other liquids in the recipe by three tablespoons for every one cup of brown sugar that is replaced with maple syrup.
This recipe is true for both small amount of maple syrup and large amounts of maple syrup. However, if only a small amount of brown sugar is being replaced with maple syrup, it isnt necessary to adjust the amount of other liquid in the recipe. Maple syrup comes in different grades and has different flavor.
Light maple syrup has a mild flavor while amber maple syrup have a flavor that is similar to that of brown sugar. Dark maple syrup and very dark maple syrup have very strong flavors that bakers utilize in recipes in which an intense flavoring is desired. In these darker form of maple syrup, it is possible to add a small amount of molasses to the recipe to provide the same flavor as brown sugar.
In addition to adjusting the recipe according to the type and amount of maple syrup that is used in the recipe, there are also adjustment that must be made in the baking process. Maple syrup is more acidic then brown sugar, so one-quarter teaspoon of baking soda must be added for every cup of maple syrup that is used in the recipe. Additionally, maple syrup contains fructose, which caramelizes at a fasterer rate than the sugars in brown sugar.
For this same reason, reduce the oven temperature by 25 degrees and cook the food five minutes earlier than the time listed in the recipe for which the maple syrup is being used as a substitute for brown sugar. Maple syrup can be used as a substitute for brown sugar in a variety of food items. Cookies, cakes, and granola all work well with maple syrup as a substitute for brown sugar.
However, meringues are better bake with brown sugar rather then maple syrup due to the liquid content of the maple syrup. Maple syrup is also an excellent substitute for brown sugar in glazes, dressings, and marinades. Finally, maple syrup and brown sugar have different nutritional components as well as different requirement for storage.
Maple syrup has a lower glycemic index than brown sugar. Additionally, the calorie counts are similar between the two sweeteners, but maple syrup have antioxidants due to its content of tree sap. Brown sugar should be stored in an airtight container in a cool, dry place so that the sugar does not harden.
Maple syrup, on the other hand, should be stored in a glass bottle that is contain in the refrigerator after the bottle is opened to preserve the maple syrup.