substituting maple for honey in a walnut tart

the milk street french walnut tart says honey balances out the caramelized sugar. maybe it does but i prefer the taste of maple to honey. i can make the caramel w maple instead and see what happens. i'm just hoping someone has made the substitution and can speak as to how it worked out. Tx

alan
  • Posted by: alan
  • February 10, 2022
  • 1247 views
  • 3 Comments

3 Comments

AntoniaJames
AntoniaJames February 10, 2022
I haven't in that particular recipe, but I have in other recipes. I have these notes in my knowledge base: "To substitute maple syrup for honey in a recipe, use 3/4 cup of maple syrup and 1/2 cup sugar for every 1 cup of honey. [B]oth the taste and texture will be affected by the substitution." https://www.tablespoon.com/meals/how-to-sweeten-with-maple-syrup

I am guessing that texture issues would be more pronounced if substituting in a custard, due to the lower viscosity of the syrup. The caramelization should work. The flavor of maple is more delicate than honey, but that may be a good thing, as the walnut flavor may in the process be more dominant - which I would like.

If you try it, let us know how it turns out. ;o)
 
Nancy
Nancy February 10, 2022
Similar response to AJ's.
Memory said honey was sweeter (in some ways stronger) than maple syrup and I checked my substitutions bible. It doesn't give an exact amount, but says use 3/4 cup total sweetener (1/2c sugar and 1/4 cup maple syrup) for one cup honey.
So I would definitely not use a full cup of maple syrup for 1c of honey.
Again, try it and let us know how it works out, with the caramelization and texture possible changes.
 
alan
alan February 11, 2022
i'm going to go ahead and do it 1st w the honey since that's the milk street recipe. it might take me 6-8 wks to do it w maple, but when i do, i will inform how it went and which i preferred.
 
Recommended by Food52

Popular on Food52