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I found a recipe for maple scones I might try, but it calls for both 1/4 cup maple syrup and 1/4 tsp maple extract, and I only have syrup. I don't have any idea how strongly flavored the extract is compared to the syrup, but it seems like I should be able to reduce some syrup, take out some of the sugar, and be just fine. How much maple syrup would it take to get the flavor contained in 1/4 tsp of extract? I can balance the recipe from there.

(I've seen this questionthis question, which does have a comment saying it wouldn't work in frosting, but this is a bit different.)

I found a recipe for maple scones I might try, but it calls for both 1/4 cup maple syrup and 1/4 tsp maple extract, and I only have syrup. I don't have any idea how strongly flavored the extract is compared to the syrup, but it seems like I should be able to reduce some syrup, take out some of the sugar, and be just fine. How much maple syrup would it take to get the flavor contained in 1/4 tsp of extract? I can balance the recipe from there.

(I've seen this question, which does have a comment saying it wouldn't work in frosting, but this is a bit different.)

I found a recipe for maple scones I might try, but it calls for both 1/4 cup maple syrup and 1/4 tsp maple extract, and I only have syrup. I don't have any idea how strongly flavored the extract is compared to the syrup, but it seems like I should be able to reduce some syrup, take out some of the sugar, and be just fine. How much maple syrup would it take to get the flavor contained in 1/4 tsp of extract? I can balance the recipe from there.

(I've seen this question, which does have a comment saying it wouldn't work in frosting, but this is a bit different.)

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Cascabel ♦
Cascabel ♦
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I found a recipe for maple scones I might try, but it calls for both 1/4 cup maple syrup and 1/4 tsp maple extract, and I only have syrup. I don't have any idea how strongly flavored the extract is compared to the syrup, but it seems like I should be able to reduce some syrup, take out some of the sugar, and be just fine. How much extra syrup might it take to get the amount of flavor ofHow much maple syrup would it take to get the flavor contained in 1/4 tsp of extract? I can balance the extract?recipe from there.

(I've seen this question, which does have a comment saying it wouldn't work in frosting, but this is a bit different.)

I found a recipe for maple scones I might try, but it calls for both 1/4 cup maple syrup and 1/4 tsp maple extract, and I only have syrup. I don't have any idea how strongly flavored the extract is compared to the syrup, but it seems like I should be able to reduce some syrup, take out some of the sugar, and be just fine. How much extra syrup might it take to get the amount of flavor of the extract?

(I've seen this question, which does have a comment saying it wouldn't work in frosting, but this is a bit different.)

I found a recipe for maple scones I might try, but it calls for both 1/4 cup maple syrup and 1/4 tsp maple extract, and I only have syrup. I don't have any idea how strongly flavored the extract is compared to the syrup, but it seems like I should be able to reduce some syrup, take out some of the sugar, and be just fine. How much maple syrup would it take to get the flavor contained in 1/4 tsp of extract? I can balance the recipe from there.

(I've seen this question, which does have a comment saying it wouldn't work in frosting, but this is a bit different.)

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Cascabel ♦
Cascabel ♦
  • 58.6k
  • 26
  • 186
  • 324

Substituting maple syrup for maple extract

I found a recipe for maple scones I might try, but it calls for both 1/4 cup maple syrup and 1/4 tsp maple extract, and I only have syrup. I don't have any idea how strongly flavored the extract is compared to the syrup, but it seems like I should be able to reduce some syrup, take out some of the sugar, and be just fine. How much extra syrup might it take to get the amount of flavor of the extract?

(I've seen this question, which does have a comment saying it wouldn't work in frosting, but this is a bit different.)