How to replace white sugar with maple syrup?

White sugar is found in many culinary recipes. However, there are many reasons for replacing it with maple syrup. Whether it is to take advantage of a healthier product, to reduce the caloric rate in recipes or to highlight a refined taste, this substitution is entirely possible. Discover through this article what are the specificities of each ingredient and how to replace them.

White sugar is usually obtained from sugar beets. It can also be made with cane. In any case, it is one of the best known sugars, but also the most used, all over the world. Starting from its origins of manufacture, we can see that its composition is made in particular of water, fibers as well as different substances. Refining aims to extract the syrup and evaporate the water. Next comes the crystallization process which offers a naturally white result.

In addition, white sugar consists mainly of sucrose, with a rate of 99 %. It can take different forms: in grains, semolina, icing and crystal sugar. In any case, its assimilation by the human body is not always easy and fast. This type of sugar can also cause various diseases such as diabetes, which is the consequence of high consumption.

From a culinary point of view, white sugar is present in different recipes, especially pastries. Despite its high sweetening power which seems unique, it can perfectly be replaced by other ingredients like maple syrup. Indeed, the latter represents an excellent alternative for concocting delicious recipes as sweet as they are light.

Delicious and indulgent, maple syrup is a key ingredient in many culinary preparations. It originated in Canada and is one of the country's traditional products. Its production is mainly in Quebec, but its fame crosses borders and reaches the shelves of stores and supermarkets around the world. If the manufacture of maple syrup is still at its peak in this region, it is mainly because of the favorable climate that reigns there. In fact, cold temperatures are very popular for harvesting maple sap in the best conditions.

But how is this syrup made? To put it simply, the process is done from red maple or sugar maple. Patience is required for growers, as the tree can only provide sap 45 years after planting. Fortunately, once harvesting begins, it does not end until the tree is 300 years old.

The main components of maple syrup are sucrose, fructose and glucose, not to mention water. It is particularly appreciated by its texture which is quite dense and of course by its pleasantly sweet taste which is accompanied by a small note of caramel.

Maple syrup comes in 4 types:

• Very dark maple syrup

As its name suggests, it is distinguished by its dark brown color. Added to this is its particularly rich taste that thrills all taste buds, even the most demanding. You can use it to color or flavor your recipes, both sweet and savory.

• dark maple syrup

This syrup has a light brown hue and benefits from a light caramel taste. If you want to concoct maple syrup sauces or add a sweet touch to your savory dishes, this ingredient is an excellent alternative.

• Amber maple syrup

For the preparation of your vinaigrettes and your desserts of all kinds, amber maple syrup is ideal. It has a slightly dark color and a fairly pronounced sugar taste.

• golden maple syrup

If you are looking for sweetness, this syrup, which is generally harvested at the start of the season, will satisfy you. It is perfectly suited to bring lightness to your recipes and to meet your daily sugar needs. To enjoy more flavors, opt for a golden maple syrup quality.

In addition, you should know that maple syrup has many virtues. Indeed, it has considerable nutritional qualities. Among these benefits are:

• Its anti-inflammatory and antioxidant heritages which are very beneficial on diabetes or cancer;
• The absence of additives and coloring;
• Its richness in minerals like zinc, potassium, iron, calcium, magnesium or manganese;
• A low glycemic index;
• Its contribution to the strengthening of bones.

However, despite the benefits of maple syrup, overusing it is strongly discouraged. Especially since this dish is a sweet product.

Maple syrup can be used as a substitute for white sugar. Whether it is to season dishes on a daily basis or to add flavor to recipes, it is just as suitable. However, to ensure a quality result, it is important to respect certain basic rules as well as the dosage.

Thanks to the more or less equivalent sweetening power of the two products, you can use maple syrup as a replacement for many savory recipes such as sauces, marinades and vinaigrettes. For the preparation of pastries of all kinds, it is also possible to replace the ingredients. However, since maple syrup contains water, consider reducing the amount of liquid you use in the recipe.

In addition, for a preparation, it is necessary to respect a specific dosage which indicates that a cup of 250 ml of sugar is equivalent to a cup of 250 ml of maple syrup with a cup of ¼ or 60 ml less liquid. Therefore, it should be noted that 125 ml of syrup counterbalances with 30 ml of white sugar while 500 ml of maple syrup is equal to 125 ml of white sugar.

For each of your culinary preparations, it is important to keep in mind that maple syrup takes less time than sugar to caramelize. This is why it is necessary to take care to reduce the temperature as well as the cooking time of the oven.

In conclusion, maple syrup is now present in various stores. With undeniable nutritional benefits, it can serve as a substitute for white sugar. The ingredient can also be adapted to different recipes. One way to buy quality products that benefit from careful preparation is to go to a trusted supplier.