Ingredient hub

Maple syrup

Real maple syrup has a specific density (approx 1.33 g/mL) much higher than water. It is fluid yet sugar-dense. Recipes often fail because users confuse artificial 'pancake syrup' (corn-syrup based) with pure maple syrup. Weighing eliminates ambiguity and ensures the exact sugar content needed for structure.

A classic on pancakes and waffles, but also excellent for glazing vegetables (like carrots and Brussels sprouts), in meat marinades, or for sweetening yogurt.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Refrigerate after opening to prevent mold growth. It can be stored in the refrigerator for up to a year.

Sources: CDC · FDA

FAQ

Grade A vs. Grade B: Density difference?

Negligible for baking. The difference is in flavor intensity (Grade B/Dark is stronger) and color, but 100g of either will behave similarly structurally.

All conversions for this ingredient

• Cup → g /en/convert/maple_syrup/cup-to-grams/
• g → Cups /en/convert/maple_syrup/grams-to-cups/
• Tbsp → g /en/convert/maple_syrup/tbsp-to-grams/
• Tsp → g /en/convert/maple_syrup/tsp-to-grams/
• mL → g /en/convert/maple_syrup/ml-to-grams/
• oz → g /en/convert/maple_syrup/oz-to-grams/