Hi, is it possible to substitute sugar for something else, like maple syrup, or honey? Would it work?

I found this at the King Arthur website (directly copied) https://www.kingarthurbaking.com/blog/2017/08/18/baking-with-liquid-sweeteners

How to substitute liquid sweeteners in baking

Each sweetener is unique and changes baked goods in a slightly different way. Here’s what you need to know when using them to replace the sugar in your recipe:

Honey for sugar
Honey is sweeter than sugar, so you can use about 3/4 the amount of honey when making your substitution (e.g., for 1 cup of sugar, use a generous 3/4 cup of honey). Decrease the liquid by 3 to 4 tablespoons per 1 cup substitution. No added liquid in your recipe? Add about 3 to 4 tablespoons of additional flour for every cup of honey used (about 1 tablespoon per 1/4 cup).

Tip: Don’t use honey in recipes that need to be baked at over 350°F; it scorches.

Maple syrup for sugar
Maple syrup is about as sweet as sugar, so you can replace it using an equal amount of syrup (e.g., for 1 cup of sugar, use 1 cup of maple syrup). Decrease the liquid by 3 to 4 tablespoons per 1 cup substitution. The same rule applies here if there’s no liquid called for in the recipe: add about 1 tablespoon of additional flour for every 1/4 cup of maple syrup used.

Tip: Make sure you use room temperature maple syrup, especially if baking with butter. Cold syrup can cause the other ingredients to clump.