Personally I wouldn't bother with fussy maple syrup-granulated sugar ratios for this application. Just start adding maple syrup -- tasting as you go -- until you think it is enough. Then stop. Maple syrup has a different flavor profile than honey so you may want a different level of assertiveness.
After all, we are talking about salad dressing which is naturally flexible to suit the taste buds of the diners who will be consuming it.
Yes, but not 1:1 volume. My substitutions bible recommends 3/4c maple syrup and 1/2c granulated sugar to replace 1c honey. (I haven't done this, but other substitutions also use 1.25c replacement for 1c honey, so I'm guessing it has to do with the concentration or density of the honey versus other sweeteners.)
2 Comments
After all, we are talking about salad dressing which is naturally flexible to suit the taste buds of the diners who will be consuming it.
Best of luck.
My substitutions bible recommends 3/4c maple syrup and 1/2c granulated sugar to replace 1c honey.
(I haven't done this, but other substitutions also use 1.25c replacement for 1c honey, so I'm guessing it has to do with the concentration or density of the honey versus other sweeteners.)