Maple Syrup Equivalencies
From "Joy of Cooking". If so labeled, maple syrup must contain a minimum of 35% maple sap by (US) government regulation. When properly processed so as neither to ferment or crystallize, one quart should weigh 2-3/4 pounds. The best grades are light in colour. It is often stored covered at room temperature. But mold growth is inhibited if, after opening the syrup container, it is stored in the refrigerator. Should the syrup crystallize, set the jar in hot water and the syrup will quickly become liquid and smooth again. To substitute for sugar in cooking, generally use only 3/4 cup maple syrup for each cup of sugar. To substitute maple syrup for sugar in baking, use these same proportions, but reduce the other liquid called for in the recipe by about 3 tablespoons for every cup of syrup substituted. One pint of maple syrup has the same sweetening power as 1 pound of maple sugar.