Recipe of the week Maple Pumpkin Walnut Cheesecake Our Fall Festival Winner! Click here to checkout our awesome maple cookbooks!

Christies Maple Syrup Hint of the Week!
Question:  If using maple syrup to sweeten a recipe, how much do I use in place of white sugar?
Answer:  Believe it or not...maple syrup is not as sweet as white sugar! If using maple syrup, you should use slightly more syrup than sugar. If it calls for 1 cup of sugar, we would suggest One & 1/4 to One & 1/2 cups of maple syrup.

Get a gallon jug of our grade A dark amber or grade B maple syrup and give cooking with maple a whirl! Need an idea? Check out our list of free recipes using maple syrup and maple sugar. Cook with maple syrup for dinner tonight. Surprise your family and friends with the fantastic flavor and quality that maple syrup adds to a meal.

Already cooking with maple syrup and have some reciepes to share with our customers world wide? Click here to send us your reciepe ideas and we will publish them here on our site. 

Breakfast eating Traditions - Check them out! Have a great idea to help bring the leisure of breakfast back into all of our lives? Share! The world is too hectic and we all need to stop and smell the maple syrup! Enjoy cooking with maple syrup, maple sugar, maple syrup, new hampshire maple syrup and maple products!

Four Reasons to cook with Maple Syrup:

1. Because Maple Syrup isn't so darn SWEET!
   It's unprocessed sweetness isn't as overpowering as white sugar. Use grade A medium or dark amber, or grade B maple syrup. Using grade A medium may require more syrup than the darker ambers.
2. Because Maple Syrup is Naturally MOIST!
   It's syrup after all. So for extra moist baked goods, try a little maple. (Hint: when substituting maple syrup, decrease other liquids by 2 to 4 tablespoons per 1 Cup of syrup used.)
3. Because Maple Syrup is Completely UNREFINED!
   Heck, even brown sugar is processed. Pure maple syrup and maple sugar are one of the only 100% unprocessed, honest-to-goodness natural sweeteners available.
4. Because Maple Syrup Tastes GREAT!
   Great cooking comes down to flavor, and pure maple has a true-New England flavor all its own.

Helpful Baking and cooking Hints:

Substitution-
Baking: Substitute regular sugar with maple syrup and decrease baking temperature by 25 degrees. To counter maple syrup's slight natural acidity, add ¼ - ½ teaspoon of baking soda to your recipe. (This is NOT necessary for recipes with buttermilk or sour cream.)

Conversion: Maple syrup is not as sweet as refined sugar. For each cup of sugar, use ¾ -1 ¼ Cup Maple Syrup, depending on your desired sweetness. Using grade A medium may require more syrup than the darker ambers.

Measuring-
Syrup tends to hug the sides of measuring cups, so be sure to scrape it all out! Quick hint: slightly oil the inside of the measuring cup so the syrup slides right out.

Maple Syrup Grades-
We recommend Grade A Dark Amber or Grade B for cooking. These late season grades are full of flavor! When ordering, look for our gallon jugs for the best value.

(Many thanks to the New Hampshire Maple Producers' Association Cookbook for this wealth of information!)

Nutritional Information & Health Benefits

Maple syrup and maple sugar are 100% natural sweeteners made solely from the sap of a sugar maple tree (Acer sacchrum). Nothing is ever added. Absolutely no artificial colors, flavors, or preservatives. Unlike white sugar which, through its production, is stripped of its nutrients, and brown sugar, which is simply white sugar mixed with molasses, maple syrup and maple sugar are rich in potassium, calcium, and iron. And they are 100% FAT FREE! Check out the facts:

*Percent Daily Values are based on a 2,000 calorie diet.
Potassium 150mg, Calcium 8%, Iron 8%