Maple Syrup

Real maple syrup: 312 g per cup — Grade A vs B changes flavor more than baking behavior.

1 cup

312 g

1 tbsp

20 g

Swap for sugar

¾ weight, cut liquid ~3 tbsp/cup

Grades

golden → dark = flavor, not weight

Imitation syrup

not a substitute in baking

Storage

fridge after opening (mold)

About Maple Syrup

Maple syrup weighs slightly less than honey (more water, 66% sugar vs 82%) and bakes similarly: ¾ weight substitution with liquid cuts. Grade names (golden, amber, dark) describe harvest timing and flavor intensity — weights are identical. The pancake-syrup impostors (corn syrup + flavoring) are 30% lighter and behave differently in baking; read the label.