Cooking With Maple

Maple Substitution Guidelines

When a recipe calls for 1 cup of white sugar, replace it with 1 cup of Massachusetts maple sugar, or 1 cup of Massachusetts maple syrup (and reduce other liquids by 1/2 cup).

Storing maple syrup

Unopened maple syrup will keep indefinitely if stored in a cool, dry place. Once the container is opened, the syrup should be refrigerated.


  • Drizzle on peanut buttered bread.
  • Drizzle on corn on the cob.
  • Use instead of white sugar when making whipped cream.
  • Mix 1 part of it with 1 part mustard—use on sandwiches, as a dip for pretzels, or a grilling sauce.
  • Use on grapefruit—fresh or broiled.
  • Brush it on bacon while cooking.
  • Drizzle on corn bread or biscuits.
  • Use in baked beans.
  • Dip plain donuts into it.
  • Mix it into plain yogurt with fruit and granola.
  • Pour over ice cream.
  • Use in place of white sugar when making applesauce.
  • Spread apple slices with peanut butter and dip into it.
  • Sauté thick banana slices in it.
  • Make a great dip for fruit or pretzels by mixing 8 oz. softened cream cheese and 8 oz. maple cream or syrup.
  • Use it in place of simple syrup when canning fruit.
  • Sprinkle granulated maple sugar onto buttered toast.


Mix 1–2 tablespoons Massachusetts maple syrup in a glass of seltzer. Stir gently. Makes a great drink mixer with bourbon or vodka, or a float with a scoop of vanilla ice cream.

Maple milk

Add 1 tablespoon (or more to taste) Massachusetts maple syrup to a glass of cold milk for a sweet and healthy treat. Great warm, too!

Snack mix

Combine 8 cups of your favorite cereal, small pretzels, and nuts. Heat 1/3 cup Massachusetts maple syrup and 1 tablespoon butter. Pour over mix and toss to coat. Spread on baking sheet coated with cooking spray and bake for 45 minutes at 250°F, stirring every 15 minutes.