Our Vermont Maple syrup is an amazing natural sweetener and is made of pure maple sap. Our natural process of boiling down the maple sap every spring creates this pure product. Our syrup can be used for cooking and baking to replace standard processed sugar for an unprocessed natural sweetener.
When cooking with pure Vermont maple syrup, substitute 3/4 to one cup of maple syrup for every one cup of granulated white sugar. Decrease the liquid in your recipe by 2 to 4 tablespoons for each cup of syrup used. Add 1/4 to 1/2 teaspoon baking soda, unless your recipe already calls for buttermilk, sour milk or sour cream. Also, decrease your oven temperature by 25 degrees as batters containing maple tend to caramelize around the edges more quickly.
click link below to shop our inventory of organic Vermont Maple Syrup