What is the substitution ratio when I swap out brown sugar for maple syrup?

Evelyn Caron
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1 Comment

Smaug June 12, 2019
Roughly 3/4c. syrup per 1c. (packed) sugar, but you'll have to make other adjustments; the syrup has more liquid, and I don't know that it has the acidity that brown sugar brings, which could be important, particularly if the recipe uses baking soda.
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