Substitution replace sugar with maple syrup

Substitution

Most of the time you can replace the sugar in your sweet or savoury recipes with an equal amount of maple sugar or syrup. In cakes and most desserts, for every 250 ml (1 cup) of syrup used, simply reduce the amount of liquid used in the recipe (water, milk, juice, etc.) by 60 ml (1/4 cup).

 

Sweet Tips

Fall in love with these ideas that add just the right amount of sweetness!

Citrus Brûlé
Halve grapefruit or oranges. Sprinkle with granulated maple sugar, garnish with a maraschino cherry and caramelize in the oven for several minutes.
 
Meltingly Mapley Bananas
In a heavy-bottomed saucepan, combine 125 ml (1/2 cup) maple syrup, 60 ml (1/4 cup) chopped walnuts and 30 ml (2 tablespoons) butter. Bring to a boil and simmer for 3 minutes. Pour over slices of banana. Bake for a several minutes.
 
Strawberry-Maple Slush
In a blender, buzz together 250 ml (1 cup) orange juice, 125 ml (1/2 cup) maple syrup, 12 strawberries and 1 handful ice cubes. Serve in an icy-cold tall glass, garnished with a strawberry.
 
Maple Whipped Cream
Whip together 60 ml (1/4 cup) maple syrup (or granulated maple sugar) and 250 ml (1 cup) cold heavy (35%) cream until thickened. Serve over fresh fruit, a fruit crisp or bread pudding.
 
Maple Fennel Confit
Cut 1 fennel bulb into small cubes and cook in 125 ml (1/2 cup) maple syrup over a medium heat until the mixture has reduced by two thirds. Serve over ice cream and crumble some cookies on top.
 
Maple Ice Cubes
Combine maple syrup and water to taste. Pour into ice trays (you can also add rosemary sprigs or any other herb for extra flavour). Serve with lemonade, sparkling water and summer cocktails.
 
Scallops with Maple Syrup
Drizzle some maple syrup over scallops cooked according to your favourite recipe.
 
Pan-Fried Rhubarb with Maple Syrup
Sauté slices of peeled rhubarb in butter. Drizzle with maple syrup to coat and cook about 2 minutes. Season with fleur de sel and serve with whipped cream.
 
Maple-Caramelized Apples
In a skillet, cook peeled and quartered apples in a pat of butter until golden. Remove apples and set aside, keeping them warm. Pour a dash of maple syrup in the pan and allow it to thicken before returning the apples to the pan. Serve alone or as a topping for cake, ice cream or crêpes.
 
Pink Grapefruit Salad with Vanilla and Maple
Remove the skin and pith from 4 pink grapefruit (catching any juice that falls), slice and arrange them atop arugula on a serving platter. Whisk together 60 ml (1/4 cup) maple syrup, the seeds from a vanilla bean, the juice from the grapefruit and 125 ml (1/2 cup) olive oil. Pour over the grapefruit and garnish with toasted pine nuts.
 
Maple-Balsamic Vinegar Dressing
In a small bowl, combine 125 ml (1/2 cup) maple syrup and 45 ml (3 tablespoons) balsamic vinegar. Use as a vinaigrette in salads or drizzle over fresh fruit.
 
Creamy Maple Dip
In a saucepan over low heat, melt some maple butter with a dollop of milk. Let cool and serve as a dip for vegetable crudités or pieces of fruit.
 
Creamy Maple Yogurt
Stir 190 ml (3/4 cup) maple sugar into a 750-g container of plain low-fat yogurt. Pour the mixture into a sieve set over a bowl and lined with a coffee filter; refrigerate 12 hours. Serve this thick, creamy yogurt over fruit or a slice of pie.
 
Crunchy Maple Spread
In a bowl, combine 60 ml (1/4 cup) maple syrup and 225 g (8 oz.) softened light cream cheese. Add chopped nuts or dried fruit. Spread on warm bread or serve with sliced apples or pears.
 
Maple Energy Drink
In a blender, combine 1 L (4 cups) mineral water, the juice of 1 lemon and 60 ml (1/4 cup) maple syrup. Blend for several seconds. This energy drink will keep in the refrigerator for 3 days.
 
Maple Smoothie
In a blender, combine 500 ml (2 cups) orange juice, 125 ml (1/2 cup) maple syrup, 1 banana, 5 ml (1 teaspoon) chopped fresh ginger and a handful of ice cubes. Blend until the drink has a creamy consistency.
 
Maple In Your Cup
Wake up your coffee, tea or hot cider with a touch of maple syrup.
 
Maplissimo Cocktail
In a shaker, combine 35 ml (1 oz.) each of gin (or vodka), lime juice and maple syrup, along with a handful of ice cubes. Strain into a chilled glass.
 
Maple-Port Wine Jelly
In a saucepan, reduce 500 ml (2 cups) port and 125 ml (1/2 cup) maple syrup for about 2 minutes. Stir a packet of gelatin into a little cold water and let stand 20 seconds. Add to the still-hot port reduction. When the gelatin has dissolved, pour the mixture into jars and let set in the refrigerator. Serve with terrines, pâtés or cheese.
 
Maple Frosting
Fold 500 ml (2 cups) whipped cream into maple butter that has been softened several seconds in the microwave. Use to ice the layers of an angel food (or other) cake. Top with fresh fruit and garnish with maple flakes and chocolate shavings.
 
Chocolate-Maple Sauce
In a saucepan, heat 250 ml (1 cup) maple syrup for 1 minute over medium heat. Add 200 g (7 oz.) 80% dark chocolate, broken into pieces. Remove from the heat and stir to melt the chocolate. Serve with ice cream, cakes or other little treats.
 
 

Savoury Tips

See how maple syrup amps up the flavour in your savoury dishes too!
 
Asparagus with Maple Vinaigrette
Blanch a bunch of asparagus, trimmed, for several minutes then plunge in an ice bath. Drain and set aside. In a bowl, whisk together 45 ml (3 tablespoons) lemon juice, 15 ml (1 tablespoons) Dijon mustard, 30 ml (2 tablespoons) maple syrup and 125 ml (1/2 cup) olive oil. Season with salt and pepper, pour over the asparagus and garnish with maple flakes.
 
Maple and Chive Butter
In a bowl, add 225 g (1/2 lb.) softened salted butter, 30 ml (2 tablespoons) maple syrup, 5 ml (1 teaspoon) chopped chives, the zest of 1/2 a lemon and a pinch of fleur de sel. Spread over a sheet of parchment paper and roll up tightly. Freeze. This maple compound butter will keep in the freezer for 2 weeks.

Maple and Ginger-Shallot Butter
In a bowl, add 225 g (1/2 lb.) softened salted butter, 30 ml (2 tablespoons) maple syrup, 5 ml (1 teaspoon) ground ginger, 1 chopped shallot and a pinch of chilli powder. Spread over a sheet of parchment paper and roll up tightly. Freeze. This maple compound butter will keep in the freezer for 2 weeks.

Maple and Lime Butter
In a bowl, add 225 g (1/2 lb.) softened salted butter, 30 ml (2 tablespoons) maple syrup, the zest and juice of 1/2 lime and 5 ml (1 teaspoon) chopped cilantro. Spread over a sheet of parchment paper and roll up tightly. Freeze. Before serving, cut into discs and place over grilled meats or vegetables. This maple compound butter will keep in the freezer for 2 weeks.

Maple Cauliflower Florets
Preheat grill on medium. On a large piece of aluminum foil, break up one head of cauliflower into florets, then add maple syrup to taste, and a dash of maple vinegar. Season with salt and pepper, then fold into an envelope. Leave on the grill for around 30 minutes or until the cauliflower is al dente.

Baked Brie with Maple
Place a wheel of brie on parchment paper, sprinkle with nuts or dried fruit, drizzle some maple syrup over the top and bake until the cheese begins to melt in the centre. Cut into wedges and serve warm with a baguette.

Maple Baked Beans
Put a new spin on your favourite baked beans recipe by replacing the molasses with maple syrup.

Salmon with Maple Syrup
Drizzle some maple syrup over salmon filets cooked according to your favourite recipe.

Maple Ham
In a large saucepan over low heat, combine 375 ml (1 1/2 cups) chicken broth, 125 ml (1/2 cup) maple syrup, 5 ml (1 teaspoon) dry mustard and 1 large onion, chopped coarse. Add the ham and simmer 90 minutes. For a change of pace, replace the broth with apple juice or dark beer.

Maple Lacquer
In a heavy-bottomed saucepan, add 125 ml (1/2 cup) maple syrup, 60 ml (1/4 cup) soy sauce, Tabasco to taste, 125 ml (1/2 cup) ketchup and 5 ml (1 teaspoon) ground ginger. Bring to a boil. Cook for 3 minutes. Let cool, then refrigerate. This lacquer is delicious with sautéed vegetables and grilled meats.

Maple-Glazed Vegetables
In a skillet, combine 15 ml (1 tablespoon) butter and 30 ml (2 tablespoons) maple syrup. Cook for 1 minute, stirring. Lay cut vegetables (carrots, squash, sweet potatoes, parsnips) on a parchment-lined baking sheet and brush with the warm maple butter. Roast for several minutes to caramelize.

Maple-Roasted Vegetables
Preheat oven to 200 ºC (400 ºF). In a bowl, combine 1 L (4 cups) cut vegetables, 60 ml (1/4 cup) maple sugar, 30 ml (2 tablespoons) chopped fresh rosemary and 60 ml (1/4 cup) olive oil. Season with salt and pepper. Spread the vegetables on a parchment-lined baking sheet. Roast for 30 minutes. This preparation is especially delicious with a mixture of peppers (red, green, yellow, orange) or squash (butternut, acorn, zucchini).

Low-Acid Tomato Sauce
Simmer a kilogram (2 lb.) tomatoes with a chopped onion and salt to taste for 20 minutes. Purée with a stick blender and pass through a sieve. Return to the pot, add a splash of maple syrup to cut the acidity and cook for 3 minutes.

Maple Marinade
In a small bowl, combine 45 ml (3 tablespoons) lemon juice, 15 ml (1 tablespoon) Dijon mustard, salt, pepper, 30 ml (2 tablespoon) maple syrup and 125 ml (1/2 cup) olive oil. This marinade is ideal for pork or chicken and can also be used as a vinaigrette.

Maple-Root Vegetable Purée
Add a drizzle of maple syrup and a generous spoonful of heavy (35%) cream or plain yogurt to a homemade vegetable purée. Mash lovingly to a fluffy consistency. Divine!

Candied Nuts
In a skillet, toast 250 ml (1 cup) mixed nuts (pecans, walnuts, almonds, etc.) over medium heat, stirring constantly, until fragrant. Add 80 ml (1/3 cup) maple syrup and continue cooking, still stirring, until the syrup crystallizes and clings to the nuts. Let cool on a baking sheet.

Maple Mash
Stir a dash of maple syrup into homemade mashed potatoes, sweet potatoes, carrots, turnips or any other root vegetable.

Maple-Glazed Pork, Veal or Lamb
Combine 15 ml (1 tablespoon) maple butter and 60 ml (1/4 cup) strong mustard. Brush the mixture on a pork, veal or lamb roast before putting it in the oven.

Easy Maple "Tartar" Sauce
In a small bowl, combine 80 ml (1/3 cup) fresh cheese such as quark, 30 ml (2 tablespoons) maple syrup and 15 ml (1 tablespoon) Dijon mustard. Serve with trout, smoked salmon or any white fish.

Maple Green Sauce
Using a food processor, chop 1 L (4 cups) of mixed herbs (e.g. mint, coriander, dill, fennel, parsley), 3 peeled garlic cloves, 125 ml (1/2 cup) maple syrup, the zest and juice of a lemon and 15 ml (1 tablespoon) sambal oelek. Season with salt. This sauce goes really well with grilled meats, fish, vegetables and sandwiches.

Maple-Balsamic Reduction
In a saucepan, reduce 125 ml (1/2 cup) maple syrup and 125 ml (1/2 cup) balsamic vinegar by half. Serve with foie gras, pork or game.

Spiced Maple Syrup
Toast 15 ml (1 tablespoon) black peppercorns over medium heat for 2 minutes. Pour into a bottle with 250 ml (1 cup) maple syrup. Refrigerate 24 hours before enjoying with strawberries or grilled meat.

Maple-Balsamic Vinaigrette
Whisk together 30 ml (2 tablespoons) balsamic vinegar, salt, pepper, 30 ml (2 tablespoons) maple syrup and 125 ml (1/2 cup) olive oil. Serve the vinaigrette with salads and raw vegetables, or use as a marinade.

Quick Maple Vinaigrette
Whisk together a little maple syrup, olive oil and balsamic vinegar. Season with salt and pepper and serve with raw vegetables or mixed greens.

Maple Seasoning
Combine 5 ml (1 teaspoon) each of cumin seed, mustard seed, aniseed, white peppercorns and coarse salt with 10 ml (2 teaspoons) coarse maple sugar. Grind in a coffee grinder (or with a mortar and pestle) for several seconds and use to season sausage, fish or anything you plan to grill.

Maple-Scented Skewers
Pour 1 part maple syrup and 3 parts white wine into a bowl, then leave some wooden skewers in to soak. Leave for at least 10 minutes. These skewers will impart flavour to any meats or vegetables. Don't waste the maple white wine! Use it to flavour cocktails, a zabaglione or marinade.

Maple Lacquer
Combine 125 ml (1/2 cup) each of maple syrup, Dijon mustard, soy sauce and ketchup. Brush mixture on meat or vegetables before cooking for a lacquer to die for.