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. If you're out of maple syrup or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
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.
Test the swap before you make it
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