| Recipe | Category | Time | Conversion |
|---|---|---|---|
| Crêpes Suzette | French dessert | 40 min | Use 90 ml maple syrup for 125 g sugar; reduce the orange juice by 30 ml and sim… |
| Sachertorte | Austrian cake | 100 min | Use 150 ml maple syrup for 150 g batter sugar; reduce the cream in the glaze by… |
| Mango Sticky Rice | Thai dessert | 55 min | Use 120 ml maple syrup for 150 g sugar; reduce the coconut milk by 30 ml to bal… |
| Sticky Toffee Pudding | British pudding | 70 min | Use 280 ml maple syrup for 200 g brown sugar; reduce the date-soaking water by … |
| Linzer Torte | Austrian tart | 105 min | Use 110 ml maple syrup for 150 g sugar; add 25 g extra flour to absorb the syru… |
| Black Forest Cake | German cake | 100 min | Use 200 ml maple syrup for 250 g sugar; reduce the buttermilk by 30 ml and cher… |
| Tiramisu | Italian dessert | 45 min | Use 120 ml maple syrup for 150 g sugar; its liquid replaces part of the yolk mi… |
| Tres Leches Cake | Latin American cake | 75 min | Use 180 ml maple syrup; reduce the milk soak by 45 ml to offset its liquid. Bak… |
| Arroz con Leche | Mexican rice pudding | 50 min | Replace 150 g sugar with 120 ml maple syrup; reduce milk by 60 ml to balance th… |
| Dorayaki | Japanese confection | 45 min | Replace batter sugar and honey with 90 ml maple syrup; use 100 ml maple syrup t… |
| Belgian Waffles | Belgian breakfast | 80 min | Replace the pearl sugar with 90 ml maple syrup; reduce milk by 60 ml; expect a … |
| Revani | Turkish semolina cake | 65 min | Use 180 ml maple syrup in the batter and 120 ml in the soak; reduce yogurt by 3… |
| Crème Caramel | French dessert | 75 min | Use 180 ml maple syrup in the custard and 60 ml for the sauce; reduce milk by 3… |
| Pecan Pie | American pie | 95 min | Replace both sweeteners with 300 ml maple syrup; add no other liquid, and bake … |
| Pastéis de Nata | Portuguese pastry | 65 min | Replace 250 g sugar with 180 ml maple syrup; reduce milk by 60 ml; lower the tr… |
| Loukoumades | Greek fritters | 90 min | Replace the sugar syrup with 180 ml maple syrup, 30 ml water, and lemon juice; … |
| Indian Rice Pudding | Indian dessert | 55 min | Replace 100 g sugar with 120 ml maple syrup; reduce the traditional milk from a… |
| Apple Strudel | Austrian pastry | 80 min | Replace 120 g sugar with 120 ml maple syrup; drain excess apple-maple juice bef… |
| Spanish Flan | Spanish custard | 65 min | Replace the caramel and custard sugar with 120 ml maple syrup; omit the separat… |
| Carrot Cake | American cake | 70 min | Replace 250 g sugar with 180 ml maple syrup in the batter and 60 ml in the fros… |
| Gingerbread Loaf | European cake | 65 min | Replace 150 g honey or sugar with 180 ml maple syrup; reduce the traditional bu… |
| Panna Cotta | Italian dessert | 25 min | Replace 100 g sugar with 90 ml maple syrup; reduce the traditional cream by abo… |
| Baklava | Greek pastry | 75 min | Replace 250 g sugar with 180 ml maple syrup; reduce the traditional syrup water… |
| Chicken Teriyaki | Japanese main | 35 min | Replace 50 g sugar with 60 ml maple syrup; reduce the traditional mirin by abou… |
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 →