What are the substitution ratios for the different sugars compared to regular table sugar?
A. Fructose: 1/2 cup fructose – 1 cup white sugar. Maple Syrup: 3/4 cup maple syrup for 1 cup white sugar. Reduce liquid in recipe by 3 tablespoons. Add 1/4 teaspoon baking soda per cup maple syrup. Be sure to buy pure U.S. organic syrup. Some maple producers still use illegal formaldehyde pellets and other additives during processing to kill mold spores so that the syrup has a longer shelf life. Maple Sugar: 1 cup maple sugar = 1 cup white sugar. Add 1/8 teaspoon baking soda per cup maple sugar to offset the acidity in baking or cooking. Barley malt syrup: Substitute 1 1/3 cups barley malt for 1 cup white sugar. Reduce liquid in recipe by 1/4 cup. Add 1/4 teaspoon baking soda per cup barley malt. Purchase only 100% barley malt, not barley/corn malt syrup. It is a strong flavor and is usually used in combination with other sugars such as molasses in foods like gingerbread, baked beans, and bread. Brown rice syrup: Substitute 1 1/3 cups for 1 cup white sugar. Reduce liquid 1/4 cup per c
