Sugars & Sweeteners
Substitutes for Maple Syrup in gelato
Maple syrup is a natural sweetener made by concentrating the sap of sugar-maple trees to roughly 66-68% sugar and 33% water. Almost all of that sugar is sucrose, so in gelato it behaves much like table sugar for sweetening power (POD) and freezing-point depression (PAC), while carrying its own distinctive flavor and color. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then +12% solids, adjust to compensate.
Swap ~1:1, then +11% solids, adjust to compensate.
Swap ~1:1, then +13% solids, adjust to compensate.
Swap ~1:1, then +13% solids, adjust to compensate.
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