If you’re looking to replace honey with maple syrup in a recipe, the basic rule of thumb is to use 3/4 cup of maple syrup for every 1 cup of honey called for. The main reason for reducing the amount of maple syrup compared to honey is that maple syrup tends to be thinner and runnier in consistency. This substitution ratio helps account for the difference in texture and moisture content between the two sweeteners.
Maple Syrup vs. Honey: The Main Differences
While maple syrup and honey are both natural sweeteners with some similar characteristics, there are a few key differences that impact how they function in recipes:
- Maple syrup is thinner, more watery, and has a lower viscosity than honey.
- Honey contains more moisture (about 18%) than maple syrup (around 32%).
- Maple syrup has a slightly higher sugar content. It’s about 60 calories per tablespoon compared to 64 calories in honey.
- Honey has a more pronounced flavor than maple syrup. Maple syrup has a more delicate, subtle taste.
- The flavors differ – honey has floral, fruity notes while maple syrup has woody, caramel notes.
These differences in thickness, moisture content, sugar concentration, and flavor intensity mean that you can’t do a straight 1:1 substitution without the recipe turning out differently. The finished product may be too thin or wet if you use the same amount of maple syrup instead of honey.
How to Substitute Maple Syrup for Honey
When substituting maple syrup for honey, use the following ratios as a general guideline:
- For every 1 cup of honey, use 3/4 cup of maple syrup.
- For every 1 tablespoon of honey, use about 2 teaspoons of maple syrup.
- For every 1 teaspoon of honey, use 3/4 teaspoon of maple syrup.
You may need to adjust the ratio slightly depending on the recipe, as maple syrup can impart more moisture. Here are some tips when replacing honey with maple syrup:
- Consider adding a bit more flour or cornstarch to account for the extra moisture in maple syrup.
- Reduce any extra liquid in the recipe slightly.
- Add a touch more spice or extract to boost the maple flavor if needed.
- If baking, lower the oven temperature by 25°F to prevent excess browning.
Recipe Examples – Honey vs Maple Syrup Measurements
To give you a better idea of how to convert recipe measurements when substituting maple syrup for honey, here are some examples:
Cinnamon Honey Baked Oatmeal
- Original: 1/3 cup honey
- Substitution: 1/4 cup maple syrup
Honey Glazed Carrots
- Original: 2 tablespoons honey
- Substitution: 4 teaspoons maple syrup
Honey Mustard Vinaigrette
- Original: 1/4 cup honey
- Substitution: 3 tablespoons maple syrup
Honey Lemon Tea
- Original: 1 tablespoon honey
- Substitution: 2 teaspoons maple syrup
As you can see, reducing maple syrup by about 25% works well for substituting in most recipes that call for honey. Always taste test your recipe and tweak ratios as needed based on your preferences.
What About Substituting Honey for Maple Syrup?
You can also substitute honey for maple syrup, but the ratio needs to be adjusted in the opposite direction. Since honey is thicker and more viscous, you’ll need to use about 1 1/4 cups of honey for every 1 cup of maple syrup specified.
Here are the honey for maple syrup ratios to follow:
- 1 1/4 cups honey for every 1 cup maple syrup
- 1 1/4 tablespoons honey for every 1 tablespoon maple syrup
- 1 1/4 teaspoons honey for every 1 teaspoon maple syrup
The extra honey helps account for the difference in consistency between the two sweeteners. You may also need to increase liquids slightly to counter the thickness of the honey.
Pros and Cons of Maple Syrup vs. Honey
There are pros and cons to using both maple syrup and honey in recipes. Here’s an overview of some of the key differences:
Maple Syrup Pros
- Contains beneficial antioxidants like quercetin, gallic acid, and epicatechin
- Has a lower glycemic index than honey (54 compared to 58-64 for honey)
- 100% maple syrup has no added sugars or artificial ingredients
- Has a more subtle, delicate sweetness compared to honey
- Maple flavor works well in both sweet and savory recipes
Maple Syrup Cons
- Can have a thin, runny texture especially when heated
- Not as shelf-stable as honey due to higher moisture content
- More expensive than other liquid sweeteners
Honey Pros
- Contains some antioxidant, antibacterial, and anti-inflammatory compounds
- Has a well-rounded, nuanced flavor profile
- Thicker, more viscous texture than maple syrup
- Remains liquid at room temperature
- Less expensive than maple syrup
Honey Cons
- Some people need to avoid it due to risk of infant botulism
- High risk of adulteration with corn syrup, sugar, etc. in commercial products
- Has a higher glycemic index than maple syrup
- Flavor can overpower more delicate ingredients
When deciding between maple syrup vs. honey, consider factors like flavor, texture, health impacts, and how well each substitutes for one another in recipes.
Frequently Asked Questions
Why is the maple syrup to honey substitution ratio 3/4 to 1?
The 3/4 cup maple syrup to 1 cup honey ratio helps account for maple syrup’s thinner, more fluid texture. Honey is about 25% denser than maple syrup. Using less maple syrup helps achieve a more similar consistency in recipes.
Can I substitute maple syrup for honey in baking recipes?
Yes, you can substitute maple syrup for honey in most baked goods like cakes, cookies, muffins, and breads. Reduce the maple syrup by about 25% compared to the amount of honey. You may need to slightly increase flour or starch to account for the extra moisture in maple syrup.
Is maple syrup healthier than honey?
Maple syrup and honey both contain beneficial antioxidants and plant compounds. Maple syrup has a slightly lower glycemic index of 54 compared to 58-64 for honey. Maple syrup also contains more minerals like manganese and zinc. However, both can be enjoyed in moderation as part of a healthy diet.
What’s the difference between pure maple syrup grades?
Maple syrup grades indicate color and flavor, not quality. Grade A is lighter and milder while grade B is darker with a robust maple flavor. Grade A is divided into Light Amber, Medium Amber, and Dark Amber. Grade B is very dark with a strong maple taste.
Can I use maple-flavored syrup instead of pure maple syrup?
No, pancake syrup and maple-flavored corn syrups are not good substitutes for real maple syrup. They are made with corn syrup and artificial flavors rather than maple tree sap. Pure maple syrup offers a far superior flavor.
The Bottom Line
When replacing honey with maple syrup, use about 3/4 cup of maple syrup for every 1 cup of honey. For substituting maple syrup for honey, up the ratio to 1 1/4 cups of honey for every 1 cup of maple syrup. Test the substitution ratio to adjust as needed based on the texture and moisture level of the final recipe.
While maple syrup and honey have some differences, they can typically be swapped for one another in recipes with proper adjustments to amounts. Consider the unique flavors, textures, moisture levels, and health factors when choosing which sweetener to use.