Sugars & Sweeteners
Maple Syrup
Natural sweetener tapped from maple trees, offering complex caramel and vanilla notes to baked goods.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 322 | 11.4 | 340 |
| ¾ cup | 242 | 8.5 | 255 |
| ⅔ cup | 215 | 7.6 | 227 |
| ½ cup | 161 | 5.7 | 170 |
| ⅓ cup | 107 | 3.8 | 113 |
| ¼ cup | 81 | 2.8 | 85 |
| 1 tbsp | 20 | 0.7 | 20 |
| 1 tsp | 6.7 | 0.2 | 6.7 |
Pure maple syrup. Grade A Dark has more maple flavor than Grade A Light. 3/4 cup syrup = 1 cup sugar.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories260
Protein0g
Carbohydrates67g
Fat0g
Sugar60g
Sodium12mg
History
Indigenous peoples of North America taught European settlers how to tap maple trees. The process of boiling sap to syrup has remained largely unchanged for centuries. Pure maple syrup became a premium baking ingredient as commercial pancake syrups (mostly corn syrup) flooded the market.
Baking Tips
- 1Use 3/4 cup for every 1 cup sugar
- 2Reduce other liquids by 3 tablespoons
- 3Lower oven temperature by 25°F
- 4Grade A Dark for more flavor
Storage
How to Store
Refrigerator after opening
Shelf Life: Indefinite refrigerated
Substitutes
- Honey (slightly different flavor)
- Maple extract + sugar