Substitutions / maple syrup
What to use instead of maple syrup
Use honey in equal amounts. Slightly stronger floral flavor and a bit stickier; works well in most recipes that call for maple syrup.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Honey | 1:1 | Slightly stronger floral flavor and a bit stickier; works well in most recipes that call for maple syrup. |
| Agave nectar | 1:1 | Milder, more neutral sweetness — less depth than maple syrup but a clean swap in drinks and baked goods. |
| Brown sugar syrup | 1:1 | Dissolve 1 part brown sugar in ½ part warm water; adds molasses notes but lacks the distinct maple flavor. |
How much is a cup of maple syrup?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh maple syrup in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.