Here are some general ideas to consider:
For cooking and baking, Dark “Grade B” Maple Syrup is preferred. The flavor of the lighter grades we enjoy as a topping is too subtle when cooked with other ingredients.
In cooking, replace sugar in a recipe with 3/4 the amount of Maple Syrup. For example, if 1/4 cup (4 tablespoons) sugar is called for, use 3 tbls maple syrup instead. Or, use granulated Maple Sugar at the same amount the recipe calls for white sugar.
When baking, substitute each cup of sugar with 3/4 cup to 1 1/2 cups Maple Syrup, and reduce the dominant liquid in the recipe by 2 to 4 tbls. You might also add 1/4 to 1/2 teaspoon baking soda to reduce the slight acidity of the syrup. This is not necessary in recipes with buttermilk or sour cream.
Likewise think of using Maple Syrup in place of honey or molasses in some recipes. Syrup is usually not as thick and viscous as honey or molasses is, so you may need to reduce water or other fluids used.
For a yummy Maple frosting, add 6 tablespoons butter to each cup of maple cream.
Maple Syrup is a great way to add sweetness and body to meat marinades and glazes, salad dressings, and soups and stews. It may be the secret ingredient of your winning entry in the next chili cookoff!