To replace white sugar with maple syrup in general cooking, it is ideal to use ¾ cup of maple syrup for every one cup of sugar. For baking, that same amount is used but also be sure to reduce the amount of overall liquid in the recipe by about three tablespoons for each cup of maple syrup substituted.
Maple granulated sugar can be substituted for white sugar without any adjustments.
To substitute for brown sugar: 1 cup packed brown sugar = 1 cup + 1 tablespoon maple granulated sugar OR use 1 cup plus 1 tablespoon maple syrup AND reduce other liquids by 1/2 cup.
Appears in: Maple Syrup FAQs