Sugar Alternative - Maple from Canada (2024)

FAQs

What is the equivalent of 1 cup of sugar to maple syrup? ›

Balancing ingredients

When replacing granulated sugar in a recipe with maple syrup you should consider both the sugar balance and the liquid balance of the recipe. Some recommendations say to add 1 ¼ cup of syrup to replace one cup of sugar, others say to replace one cup of sugar with ¾ cup of maple syrup.

Vitamins and minerals

White sugar has little to no vitamins or minerals, as they are mostly removed during processing. Pure maple syrup, on the other hand, contains several vitamins, minerals and antioxidants, with the natural sweetener known as a source of riboflavin and manganese.

Experience the ultimate, sugar-free breakfast with Lakanto's Maple-Flavored Syrup. Diabetics and dieters alike can enjoy the texture, taste, and sweetness of syrup without spiking their glycemic index.

Yes, it has more antioxidants and minerals than table sugar. So, should you add maple syrup to your diet because of this? No. But, if you're going to use sugar in a recipe, you might as well substitute in maple syrup since it's slightly better for you than refined sugar.

Brown Sugar

Brown sugar is a great maple syrup substitute due to its rich, molasses-like flavor, which closely resembles the deep complexity of maple syrup. This makes it particularly well-suited for recipes where a robust sweetness is desired, such as in baked goods like cookies and cakes.

It might be sweet and delicious, but maple syrup also contains 54 beneficial compounds and is an unexpected source of essential minerals, including calcium, zinc, magnesium and potassium. The unique polyphenol, quebecol, is found in maple syrup.

The daily limit, according to the Food and Drug Administration, is no more than 10 percent of your daily calories, or 50 grams (about 12 teaspoons) for someone on a 2,000-calorie diet. The American Heart Association recommends consuming even less—no more than 25 grams for women per day and 36 grams for men.

Both offer benefits in the form of either vitamins or minerals, and both offer protective antioxidant activity. Putting taste aside, as the two have different flavors — honey is more floral while maple syrup is more woodsy — maple syrup tends to be the slightly healthier choice, but we enjoy both throughout the year.

If you're diabetic, you have two options for pancake syrup: pure maple syrup or sugar-free syrup. While 100% pure maple syrup is still a form of sugar, it has a lower glycemic index, so it's better for people with diabetes than regular pancake syrup.

What is the healthiest maple syrup? ›

No matter if it is light and delicate or dark and robust, 100% pure maple syrup is the healthy all-natural choice.

The syrup's brown color develops during boiling—as the sugars caramelize and chemically change—leading to a deep, dusky flavor. The longer sap is boiled, the resultant syrup exhibits a darker color and deeper flavor.

While it lacks vitamins, maple syrup is rich in certain minerals, such as manganese. It also has antioxidants that may offer health benefits, such as lowering cholesterol and supporting brain health. But, its high sugar content can lead to tooth decay and further health problems for people with diabetes.

Does Maple Syrup Go Bad? As it turns out, maple syrup does have a shelf life once opened, and mold is not as uncommon as we thought. StillTasty.com indicates that 100 percent pure maple syrup should keep for a year unopened in the pantry, a year opened in the refrigerator, and indefinitely in the freezer.

So 1 cup of sugar is equal to the weight of 7/8 cup of water. Proof of this is that 1 cup of sugar and 1 cup of water makes a little under 1 ¾ cups simple syrup.

Honey, maple syrup, or agave nectar

Replace each cup of brown sugar (200 g) with 2/3 cup (160 mL) of liquid sweetener of your choice. For every 2/3 cup (160 mL) of liquid sweetener used, reduce other liquid sources by approximately 1/4 cup (60 mL).

A hydrometer measures the density of the maple syrup. The denser maple syrup is, the more sugar it contains. The sugar percentage of the liquid is measured in degrees Brix, where one degree Brix equals 1% sugar content. The standard density for maple syrup is 66.9 Brix.