How to Replace Corn Syrup With Maple

Pure maple syrup is made from the sap of maple trees.

High fructose corn syrup, which is a derivative of corn, can be found in many things used on a daily basis including ketchup, baked goods, yogurt and soft drinks, just to name a few. Although it has a bad reputation -- producers have petitioned to have the name changed to corn sugar -- corn syrup has certain benefits, too. It aids in browning baked goods, has a long shelf life and helps products retain moisture. Maple syrup, which is the sap of tapped maple trees, can replace corn syrup in many recipes without any loss of texture or moisture with the added benefit of that sweet maple flavor.

Instructions

1. Find a recipe that calls for corn syrup as an ingredient, such as barbecue sauce or a ham glaze.

2. Substitute the exact same amount of maple syrup for the amount of corn syrup that is required; one cup of maple syrup has the same viscosity and weight as a cup of corn syrup.

3. Cook the sauce or mix the glaze as listed in the recipe directions. The dish will have the same look and feel to it, but have a subtle hint of maple flavor to it.

Tips & Warnings

• You can also make baked goods such as pies (pecan), cookies (oatmeal raisin) and cakes (sponge) with maple syrup instead of corn syrup with no loss of texture and a hint of maple flavoring.

References

• "How to Cook Everything: 2,000 Simple Recipes for Great Food, Completely Revised 10th Anniversary Edition"; Mark Bittman; 2008
• SweetSurprise.com: CRA Petitions FDA for Use of "Corn Sugar"; David Knowles; September 14, 2010
• Karo: Recipe Finder
• Michigan Maple Syrup Association: Recipes