12 sublime recipes with maple syrup

Maple syrup: the alternative to refined sugar

With 260 kcal per 100 g, maple syrup is 30% lower in calories than white sugar (398 kcal/100g). It also has a lower glycemic index: 55 for the first compared to 68 for the second. This does not mean that you can consume it as much as you want, the maximum recommended daily quantity being 30 g, or 2 tbsp. soup. But if you’re monitoring your blood sugar, it’s a factor to consider. When we look at the sweetening power of syrup and sugar, they are almost equal, with a slight advantage for maple syrup. In terms of nutrients, it is the latter which definitely wins, thanks to the presence of minerals (calcium, iron, zinc, etc.) in its composition.

But the main advantage of maple syrup remains, above all, its unique flavor. Difficult to describe it as it is so special. Round, with notes of caramel… It also depends on its color. You may have noticed that you can find maple syrups of different shades in stores. From light gold to dark brown, like burnt caramel. In Quebec, there are in fact four categories of maple syrup, based on taste and color. The lightest syrups are the mildest, while the dark syrups are the strongest. Which, in cooking, gives us the freedom to exploit their potential.

How to use maple syrup in cooking?

Sweet side

Maple caramel

On pancakes, in soaking syrup or in a cake… There are many possibilities for using maple syrup. Like with a maple caramel for example, so simple to make, with a little butter and cream. Simply heat 200 g of maple syrup in a saucepan over low heat until bubbles form. Meanwhile, heat 100 g of cream. As soon as the bubbles appear, “decook” the maple caramel little by little, adding the cream gradually. Mix well between each addition. Finally, finish by adding 40 g of diced salted butter. Whisk until the consistency is smooth. It’s ready !

Praline with maple syrup

Unless you prefer to flavor a ganache or whipped cream, which will be perfect to accompany a pecan pie. One last tip for the road? Maple syrup can be used in the preparation of homemade praline. Prepare a maple caramel by heating the syrup, then add roasted hazelnuts. As in the classic praline recipe, the maple syrup “sands” on contact, before melting again, thanks to the heat. Remove the pan from the heat, pour its contents onto a silicone mat. As it cools, the maple-hazelnut caramel mixture hardens, forming a nougatine. All you have to do is mix in a food processor to obtain the consistency of praline.

Pay attention to sugar/maple syrup equivalences

Be careful, although replacing sugar with maple syrup in a pastry is a good idea, you still need to pay attention to one of its characteristics. Being liquid, it may, in fact, modify the texture of the recipe. This is why it is recommended to only substitute it in recipes that are not very sweet, such as pancakes, shortbread and crepes. For pastries containing more sugar such as cakes, you have to do a little calculation.
By adding maple syrup, you will have to remove around 40% of the weight of a liquid, generally milk. Concretely, in a recipe which initially contains 100 g of sugar and 100 g of milk, you need 100 g of maple syrup, and remove 40 g of milk. We advise you to use a calculator to help you with your operations.

On the other hand, there are certain recipes in which it will be impossible to substitute sugar for syrup. We think in particular of cookies, which contain a lot of sugar and no liquid. In this case, it is better to opt for wholemeal or coconut sugar, and use maple caramel as a topping.

Savory side

Maple syrup can be used, like honey, to prepare sweet and savory dishes. It goes wonderfully in a vinaigrette, a sauce, or a soy sauce marinade.
Finally, it has no equal for caramelizing roasted foods. It can be used to brush vegetables, pieces of chicken, a fillet of salmon, or pour a drizzle over brie, before putting it in the oven.

Discover 12 ideas that magnify maple syrup