100% Pure Maple Syrup can substitute for granulated sugar in your everyday recipes. For each 225 g (1 cup) of granulated sugar, use 375 ml (1 1/2 cups) of 100% Pure Maple Syrup. 100% Pure Maple Syrup has a higher moisture content than granulated sugar, so decrease the amount of liquid called for in the recipe by 30 to 60 ml (2 to 4 tbsp.) for every 225 ml (1 cup) of Pure Maple Syrup used. Using Pure Maple Syrup instead of sugar...
	Add 1 to 2.5 g (1/4 to 1/2 tsp.) of baking soda, which helps neutralize the slight acidity in the Pure Maple Syrup, enabling batter to rise and form properly. Do not add baking soda if the recipe calls for buttermilk, sour milk or sour cream, which also act as neutralizers. Decrease the oven temperature by 25 °F (15 °C). 100% Pure Maple Syrup tends to caramelize and burn on the top and edges sooner than a batter which uses granulated sugar.