Skip the refined sugar. Add a little real Vermont magic instead.
Ways to Use It:
- Stir into your morning coffee or tea
- Drizzle over ice cream, yogurt, or fruit
- Whisk into salad dressings or marinades
- Use as a natural sweetener in baking
Sugar-to-Maple Syrup Conversion Guide:
- ½ cup sugar → 6 tbsp maple syrup
- 1 cup sugar → ¾ cup maple syrup
- 1½ cups sugar → 1 cup maple syrup
- 2 cups sugar → 1½ cups maple syrup
Pro Tip:
For most baked goods, reduce other liquids in the recipe by 2–3 tablespoons and lower the oven temperature by 25°F when using maple syrup in place of sugar. Works best for soft cookies, muffins, quick breads, and pie fillings.
Smoother, richer, and straight from the trees—pure maple syrup isn’t just sweeter, it’s better.
