| Recipe | Category | Time | Conversion |
|---|---|---|---|
| Maple Glazed Baked Ham | Main course | 150 min | Replace 150 g brown sugar with 180 ml maple syrup; reduce the usual glaze water… |
| Maple Rice Pudding | Pudding | 65 min | Replace 150 g sugar with 100 ml maple syrup; reduce the milk by 50 ml, and bake… |
| Maple Rhubarb Crisp | Dessert | 60 min | Replace 200 g sugar with 100 ml maple syrup; reduce other fruit liquid by about… |
| Maple Apple Crisp | Dessert | 55 min | Replace 150 g sugar with 80 ml maple syrup; reduce other added liquid by about … |
| Maple Bread Pudding | Pudding | 70 min | Replace 150 g sugar with 100 ml maple syrup; reduce the milk by 50 ml, and bake… |
| Maple Pumpkin Pie | Pie | 85 min | Replace 150 g sugar with 120 ml maple syrup; reduce the evaporated milk by 30 m… |
| Maple Carrot Pudding | Steamed pudding | 145 min | Replace 150 g brown sugar with 120 ml maple syrup; reduce the milk by 30 ml. St… |
| Maple Raisin Loaf | Quick bread | 75 min | Replace 150 g sugar with 120 ml maple syrup; reduce the raisin-cooking water by… |
| Quebec Sugar Pie | Quebec pie | 85 min | Replace the brown sugar with 180 ml maple syrup; reduce the cream by about 60 m… |
| Date Squares | Oat bar | 65 min | Use 60 ml maple syrup in the date filling and no added sugar in the crumble; th… |
| Canadian Butter Tarts | Tart | 55 min | Replace the brown sugar with 180 ml maple syrup; omit the traditional extra cor… |
| Cape Breton Oatcakes | Oat biscuit | 35 min | Replace the sugar with 90 ml maple syrup; the hot water hydrates the oats while… |
| Flapper Pie | Prairie pie | 170 min | Replace the custard sugar with 90 ml maple syrup and the meringue sugar with 90… |
| Nanaimo Bars | No-bake bar | 150 min | Use 90 ml maple syrup total in the base and topping, plus 45 ml in the filling;… |
| Saskatoon Berry Pie | Fruit pie | 105 min | Replace the sugar with 120 ml maple syrup; the tapioca absorbs the added liquid… |
| Newfoundland Figgy Duff | Steamed pudding | 150 min | Replace the brown sugar and molasses with 120 ml maple syrup; reduce the milk b… |
| Maple apple pie | Canadian pie | 90 min | Replace 150 g sugar with 120 ml maple syrup; reduce the original apple juice or… |
| Maple butter tarts | Canadian pastry | 45 min | Replace 200 g brown sugar or an equal volume of corn syrup with 180 ml maple sy… |
| Pouding chômeur | Québec dessert | 55 min | Replace the original brown sugar with 435 ml maple syrup total; reduce the batt… |
| Maple gingerbread | Canadian baking | 55 min | Replace the brown sugar with 180 ml maple syrup and retain only 60 ml molasses … |
| Grand-pères dans le sirop | Québec dessert | 40 min | Replace the traditional brown-sugar syrup with 500 ml maple syrup; reduce the o… |
| Blueberry grunt | Atlantic dessert | 40 min | Replace 150 g sugar with 120 ml maple syrup; reduce the original berry liquid b… |
| Maple oatmeal cookies | Canadian baking | 30 min | Replace 200 g brown sugar with 180 ml maple syrup; reduce other liquid by about… |
| Québec baked beans | Québec savoury | 300 min | Replace the original molasses and brown sugar with 180 ml maple syrup; reduce t… |
Why substitute sugar with maple syrup
These recipes already use Quebec maple syrup as the sweetener. Basic rule: replace 1 cup (250 ml) white sugar with 3/4 cup (180 ml) syrup, reduce liquids by 45–60 ml per cup of syrup, and lower oven temperature by 15 °C. A substitution calculator is also available. Substitution calculator →