How Much Maple Syrup to Substitute for Brown Sugar
Works for baking, sauteing, and slow cook. Maple Syrup keeps a similar flavor profile to Brown Sugar.
How much maple syrup equals one cup of brown sugar and cut other liquids by about 3 tablespoons?
Use 3/4 cup maple syrup per 1 cup brown sugar and cut other liquids by about 3 tablespoons.
Health notes
Compared with Brown Sugar, Maple Syrup has: less calories (260 vs 380 per 100g in Brown Sugar) and less carbs (67g vs 98.1g per 100g in Brown Sugar).
Using maple syrup as a brown sugar substitute in baking
Use 3/4 cup maple syrup per 1 cup brown sugar; cut other liquids by 3 tbsp. Crumb turns denser and darker.
Other cooking methods
- Sauteing
3/4 cup per 1 cup brown sugar; syrup thins the pan sauce so reduce a bit longer.
- Slow Cook
3/4 cup per 1 cup brown sugar; adds moisture, good for braises and glazed meats.
- Grilling
3/4 cup per 1 cup brown sugar; brush on late since it chars quicker than dry sugar.
- Steaming
3/4 cup per 1 cup brown sugar; works fine in steamed puddings and cakes.
- Raw Cold
3/4 cup per 1 cup brown sugar; blends smoothly into dressings and no-bake mixes.
- Drinks
3/4 cup per 1 cup brown sugar; dissolves instantly, good in cold or hot drinks.
Methods to avoid (1)
- Frying
Not recommended: syrup burns fast and won't coat like dry sugar.
FAQ
- How much maple syrup equals one cup of brown sugar and cut other liquids by about 3 tablespoons?
Use 3/4 cup maple syrup per 1 cup brown sugar and cut other liquids by about 3 tablespoons.
- Can I substitute maple syrup for Brown Sugar in baking?
Yes. Use 3/4 cup maple syrup per 1 cup brown sugar; cut other liquids by 3 tbsp. Crumb turns denser and darker. Not recommended: syrup burns fast and won't coat like dry sugar.
- How much maple syrup to use as a brown sugar substitute?
Adds a distinct maple note in place of molasses warmth; use as is or blend with a little brown sugar.
- How does the flavor change when substituting Maple Syrup for Brown Sugar?
Maple syrup keeps a similar flavor profile to brown sugar.
- How does texture change when substituting Maple Syrup for Brown Sugar?
Maple syrup denser, moister crumb with darker color and less crisp edges than brown sugar.
- What else should I know about substituting Maple Syrup for Brown Sugar?
For cookies, quick breads, glazes, and marinades. Expect a moister, denser crumb with darker color and softer edges. Skip deep frying, where syrup scorches instead of crisping. Add a touch more flour if batter looks thin.
- What still works when substituting Maple Syrup for Brown Sugar?
Maple syrup still works as a sweetener, moisture, flavor carrier, and color.
- How well does Maple Syrup match Brown Sugar?
Maple syrup is okay on structure, okay on heat, and okay on flavor.
- How does nutrition compare per 100g when substituting Maple Syrup for Brown Sugar?
Maple syrup is lower in calories, and has about x3 fewer protein. Maple syrup has fat and sat. fat, while brown sugar has none.
- How do the flavor notes shift when substituting Maple Syrup for Brown Sugar?
The flavor shifts toward more acidic notes.