Helpful Hint: Maple syrup a suitable substitute for vanilla extract (2024)

FAQs

Helpful Hint: Maple syrup a suitable substitute for vanilla extract? ›

According to Buzzle.com, you should use equal parts maple syrup to vanilla extract (1 teaspoon to 1 teaspoon). But if your recipe also calls for sugar, consider decreasing the amount of sugar you use in the recipe since the maple syrup contains a lot of sugar already.

Maple syrup

Many people like to use maple syrup as a replacement for vanilla, using 1 tablespoon (15 mL) of syrup for each 1 tablespoon (15 mL) of extract. To some, the scent and the hint of sweetness from maple syrup are reminiscent of vanilla.

Since the flavor of maple syrup is slightly different than vanilla, start with a 1:1 swap. To up the maple flavor, try 2:1 instead.

If vanilla flavor is a definite requirement, you'll want to add a tiny bit of vanilla extract. If your recipe is more flexible, you can use other sweeteners like plain simple syrup, other flavored syrups, or even natural liquid sweeteners like honey or maple syrup.

When using maple syrup as a substitute, remember that it's sweeter and has a stronger taste than vanilla extract. Adjust the amount accordingly to avoid overpowering the other flavors in your recipe. For example, if a recipe calls for one teaspoon of vanilla extract, you can use half a teaspoon of maple syrup instead.

If you don't have any on hand, you can almost always omit the vanilla without impacting the final texture of your baked goods; although the rich flavor extract—or any form of vanilla—brings will certainly be altered. Just remember one thing: flavor comes first.

Vanilla essence is a more processed product that's made using artificial flavors and colors. Vanilla extract, on the other hand, is made primarily from vanilla beans soaked in ethyl alcohol and water, so it tends to have a stronger vanilla flavor.

Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar too. Vanilla extract is an ingredient in many of our baked goods. This common addition actually carries big weight—1 teaspoon completely transforms a good dessert into a great dessert.

In my testing, I found that the homemade vanilla extract imparted a markedly different flavor than the bottled stuff—great in some applications, less so in others.

Can you use maple syrup instead of vanilla extract in brownies? ›

My go-to substitute for vanilla extract is maple syrup. It has the same sweet aroma, and it does a pretty good job of mimicking vanilla's mellow flavor. Use the same amount of maple syrup as you would vanilla, and you'll barely notice the difference. (This is why vanilla is so expensive.)

To replace white sugar with maple syrup in general cooking, it is ideal to use ¾ cup of maple syrup for every one cup of sugar. When it comes to baking, that same amount is used but also be sure to reduce the amount of overall liquid in the recipe by about three tablespoons for each cup of maple syrup substituted.

It commonly takes about one cord of wood or sixty gallons of oil to boil down 800 gallons of sap into maple syrup. Depending on the size of the evaporator and the number of trees tapped, this may represent anywhere from two hours to two whole days of boiling.

Vanilla powder: You need about 1/2 teaspoon of vanilla powder for every 1 teaspoon of extract your recipe calls for. Vanilla paste: The paste is roughly equivalent to the extract in terms of flavoring, so substitute in a 1:1 ratio.

Lemon extracts are not sour rather it has a distinct flavour and aroma to them. This citrus fruit is widely available and makes for a great alternative to vanilla extract. Make some lemon tarts, cupcakes, and pies or even use it in the frosting and get a flavoursome dessert.

Simple syrup is a great all-purpose glaze for cakes and fruitcakes, adding moisture and a bit of sweetness. It's also a key element in certain mixed drinks.

This is a delicious blend of vanilla and maple to top your favorite pancakes, waffles or French toast!

Vanilla syrup is much sweeter than vanilla extract, due to the addition of sugar. It also has a thicker consistency, more like honey.

Vanilla extract and how important is it for the baking process. The primary purpose of vanilla extract is to add flavour to baked goods. Lacking it, baked goods tend to have a bland and boring taste. Vanilla extract can also contribute moisture to create a soft and fluffy texture.

Use maple syrup or honey in place of vanilla for a rich, sweet taste. Maple syrup is a common substitute for vanilla because they have a similar flavor profile. Honey is also often used in place of vanilla, although it has its own unique taste.