When cooking with pure NH maple syrup, substitute 3/4 to 1 cup of maple syrup for every 1 cup of granulated white sugar. Decrease the liquid in your recipe by 2 to 4 Tbsp for each cup of syrup used. Add 1/4 to 1/2 tsp baking soda, unless your recipe already calls for buttermilk, sour milk or sour cream. Also, decrease your oven temperature by 25 degrees as batters containing maple tend to caramelize around the edges more quickly.
Pure granulated maple sugar can be substituted 1:1 anywhere you use white processed granulated sugar.
**Note – a light film can form over the top of syrup stored for a length of time (always refrigerate after opening), but like raw honey, pure syrup does not “go bad”. Pour the syrup into a pan, scoop off the film and heat up. Return the syrup to the container.