Looking for a healthy sugar alternative? Look no further. Pure Canadian maple syrup can be used as a healthier substitute to sugar in a variety of desserts and baked goods, such as pies and cakes.
To apply maple syrup as a white or brown sugar alternative, use 2/3 cup of maple syrup for every cup of granulated sugar, reduce the quantity of liquid ingredients in the recipe (water, milk, juice) by about 1/4 cup and lower the baking temperature by 25° F. Pure Canadian maple syrup can also serve as a one-to-one substitute for liquid sweeteners, such as honey, molasses and corn syrup.
Why is maple syrup one of the best sugar alternatives?
This healthy sweetener is 100% natural, pure and free of any coloring or additives. Boiled down directly from tree sap, which is harvested from the maple tree towards the end of winter, pure maple syrup is an unprocessed, authentic product of nature. White sugar, for example, is typically derived from sugar cane, and processed and purified before being sold. Because maple syrup is not processed, it contains higher levels of potentially beneficial minerals, including calcium, potassium, sodium and copper, making it the best sugar alternative.
In addition, maple syrup does not contain high fructose corn syrup, a modified sugar substitute commonly found in processed foods. Leading pancake syrup brands in the U.S. do not contain any pure maple syrup and rely on high fructose corn syrup as the primary sweetening ingredient, along with additives like artificial flavorings and coloring agents.
Maple Syrup in Cooking
Using pure maple syrup as a healthy sugar alternative in baked goods and deserts is easy as pie. Follow these simple conversion tips:
- For every 1 cup of granulated sugar, substitute 2/3 cup of maple syrup.
- Reduce the quantity of liquid ingredients in the recipe (water, milk, juice) by about 1/4 cup.
- Lower the baking temperature by 25° F.
- Maple syrup can also serve as a one-to-one substitution for other liquid sweeteners, such as honey, molasses and corn syrup.