10 Maple Syrup Substitutes That May Surprise You

The word "real" is so often associated with maple syrup, you'd think it was a part of the name. That's because there's all kinds of brown-tinted liquid out there, masquerading as the real stuff that's tapped from trees. Do not be fooled - only the real will do.

But beyond being the main event around the breakfast table, what exactly is maple syrup? Can you cook with it, or is it just for pancakes? And what's the protocol if you run out? We have the answers to your stickiest questions.

What Is Maple Syrup?

Maple syrup is a sticky, viscous liquid that comes from a concentration of maple tree sap. Maple trees are tapped in the early spring and that sap is then cooked down into a rich, flavorful syrup. This natural sweetener is exclusive to North America.

Maple syrup comes in 3 varieties for purchasing: Grade A Golden, Grade A Amber, and Grade A Dark. The syrup is graded according to its color and when the sap was collected. The later it is in the tapping season, the darker the syrup.

The imitation stuff, often labeled pancake syrup, is generally just corn syrup. It must be no more than 3 percent pure maple and many brands only list artificial maple in the ingredients – a mere whisp of the good stuff.

The first thing that comes to mind when discussing syrup is likely pancakes and waffles, but it cooks beautifully into a glaze for meats or vegetables and makes a fantastic marinade when combined with something sublimely salty like soy sauce.

Why Look for a Maple Syrup Substitute?

No one likes disappointing the family around the table anxiously awaiting the syrup for their pancakes. But if you must, it's best to have a backup plan. Separately, maple syrup tends to pop up in recipes and if you're not prepared for such a surprise, it can leave you in a sticky situation.

Get the recipe: Jen's Maple Pumpkin Pie

10 Best Maple Syrup Substitutes

Honey

Honey has an amber color similar to maple syrup, and while it might be a touch sweeter, it makes a wonderful swap. It'll be similar in texture as well, if only a smidge thicker.

The only place you may notice a difference in flavor is if you're topping your breakfast with it. In baked goods, it will be negligible. Use honey in an equal amount to maple syrup.

Corn Syrup

It's possible you're using corn syrup on your pancakes anyway! But the standard stuff you may have lying around thanks to that Thanksgiving pecan pie will do just fine in baking when substituted in equal amounts. It won't change the flavor of what you're making but won't have the deep caramel notes either. Dark corn syrup, however, will provide more of a depth than the light.

Simple Syrup

Going the extra step of turning sugar into simple syrup will help when substituting it for maple syrup in a recipe in terms of consistency. Liquid for liquid is always better. Add equal parts sugar and water to a saucepan. Heat over medium and stir, making sure all sugar gets dissolved, then let cool. It's as "simple" as that. In a recipe, use 1 cup simple for every 2/3 cup maple. It'll be a no for topping pancakes, but fine for baking or making drinks.

Brown Sugar Syrup

For brown sugar syrup, complete the same steps to make a simple, but use brown sugar instead of white. Then, add in 1 teaspoon vanilla for every ½ cup brown sugar and use in the same proportion you would if swapping in regular simple syrup.

Sugar

Sugar will work in place of maple syrup in a pinch for baking or cooking. I can't say I'd recommend topping waffles with plain ol' sugar.

Sugar is less sweet than maple syrup, but it is a dry ingredient, so you'll need to adjust accordingly. Use 1 cup for every ¾ cup of syrup, and increase any other liquid in the recipe by 3 tablespoons.

Get the recipe: Maple Mustard Meatballs

Brown Sugar

If you're willing to go the dry ingredient route, brown sugar would be an even better idea than plain sugar. It will allow the recipe to keep some of those caramel notes. Swap it in in the same manner as sugar.

Molasses

Light molasses will be closest to maple syrup, making it a better choice here than dark. Dark can still be used, but you'll need to be prepared for a richer flavor and a bitter quality that will shift the resulting taste a bit. Dark molasses would also be a tough thing to swallow on top of waffles. Use 1 for 1.

Coconut Nectar

This one's for those who want to swap a natural sweetener for a natural sweetener. This stuff also comes from the sap of a tree – but a coconut tree this time. Surprisingly, it doesn't taste like coconut! But rather rich caramel, resembling maple syrup. It's a bit deeper in flavor and not quite as sweet. You can use it 1 for 1 and add more if the sweetness lacks a bit. Don't' forget; you can always add, but you can't take away.

Agave Nectar

Agave nectar is another natural substitution, this time from the agave plant. If you have some lying around from your last margarita craving, have at it. Its golden color resembles honey but it has a consistency closer to maple syrup. Bake with it or use it in a glaze, marinade, dressing, or cocktail. Use ¾ ratio to the amount of maple, because of agave's intense sweetness.

Brown Rice or Date Syrup

This is a good swap for maple syrup since it's good for those watching their sugar intake. Derived from fermented brown rice, brown rice syrup has less sugar than other sweeteners and might be rich amber or golden brown depending on the brand. The flavor is nutty, almost butterscotch-like. Add ¼ the amount more than the maple syrup called for in the recipe.

Date syrup is the rich, decadently sweet reduction of cooked-down dates. Use it generously in marinades, desserts, dips, and glazes.

Choosing the Right Substitute for You

If you're simply looking to top your breakfast goods, consider chocolate sauce, jam or jelly, fresh, macerated, or roasted berries, powdered sugar, or whipped cream. Otherwise, it comes down to what you have on hand in your pantry, and just how important that maple flavor is to the dish.

Related:

• 20+ Maple-Bacon Recipes
• 25 Great Ways to Cook and Bake With Maple Syrup
• Maple Season Isn't Actually In the Fall — Here's When It Really Is