Maple Syrup Substitution Guide

Full-bodied, mineral-y and earthy could just as easily describe Bascom Family Farms Grade A Dark Amber as a Chateauneuf du Pape. With palates as sophisticated as any sommelier, Bascom Family Farms Maple makers gather ’round, stick their fingers in maple, savor – and let the vernacular fly. Like fine wine, pure maple is authentic, complex and delicious.

The Highest Quality Maple Syrup You Can Serve

Now you can incorporate the delicious flavor of maple syrup into your favorite recipes. Let Bascom Family Farms be your wholesale maple syrup supplier… you can count on us!

Why Choose Maple Syrup and Sugar?

Consumers are increasingly steering away from white sugar and becoming more interested in purchasing foods that use alternative sweeteners—and not just at the grocery store. They are looking for healthier options at bakeries and restaurants as well, so cooking with maple syrup is one big reason why you should buy wholesale maple syrup and maple sugar from Bascom Family Farms. Rather than white sugar, choose maple syrup or maple sugar. It has a delightful and distinctive flavor that is incredibly versatile, and it lends itself to all types of cuisines. On top of that, it boasts plenty of important nutrients and antioxidants such as potassium, calcium, phosphorus, iron, and vitamins B2, B5, and B6—none of which are found in white sugar. Not only do you gain a wider range of culinary and baking options when you use maple syrup or sugar, you give your customers exactly what they want: delicious food that they can feel good about.

Maple Syrup Substitution Guide

Maple syrup is a wonderful, all-natural and healthy substitute for white sugar. There are four different grades of maple syrup, each offering their own unique flavor profiles—so no matter which grade you use, it is sure to add a special touch to your cooking and baking.

How do you substitute maple syrup for white sugar in your cooking and baking?

  • To replace white sugar in your general cooking with maple syrup, use 1/2 cup of maple syrup for every cup of sugar and subtract 3/4 cup of other liquid in the recipe.

Since maple syrup is brown and granulated sugar is white, this substitution will darken your baked goods and cause them to brown quicker. Also, due to the slight acidity of maple syrup, you might want to neutralize this if you are substituting maple syrup in a batter so that it will rise properly.; In order to do this, simply add ¼ to ½ teaspoon of baking soda per cup of maple syrup. It is also advisable to lower the oven temperature by about 25° since maple syrup caramelizes at a lower temperature than granulated sugar.

Substituting Maple Sugar for white sugar is even easier. For each cup of white sugar, use 2/3 to ¾ of a cup of maple sugar.

What Happened to Grade B Maple Syrup?


If you are looking for “Grade B” maple syrup for the Master Cleanse Diet, ask for Grade A Dark Color Robust Taste. You can buy it online!

You may have heard that the grading system for pure maple syrup is changing. The changes bring a standardized grading system to all maple syrup worldwide. The International Maple Syrup Institute (IMSI) proposed new maple syrup grades to alleviate consumer confusion—right now the United States and Canada have separate classification standards—and to provide continuity for export markets. This revised maple syrup grading system will make it easier for you to identify and buy pure maple syrup products.

What isn’t changing is our maple syrup. At Bascom Family Farms, we continue to produce and sell real maple syrup that meets our highest standards. So, if you’ve been looking for Grade B maple syrup (perhaps as recommended in the Master Cleanse diet), we recommend the new Grade A Dark Color, Robust Taste.

We’ve got a handy infographic to help you sort out the new maple syrup grades.  Just click on the thumbnail at right to see a full-size, downloadable PDF version of this chart:Maple_Grades_Informational_Graphic_Bascom-single

Just what are the differences in maple syrup grades, anyway?

Real maple syrup is graded by light transmittance, or how much light passes through it. That’s it. It has nothing to do with quality (unlike beef, where “Grade A” indicates higher quality than “Grade B”) and, thanks to modern production techniques, less to do with when during the season the sap was harvested.

Was Grade B Maple Syrup Healthier?

Contrary to popular belief, no grade possesses more minerals than another. Variation from year to year, or location to location, account for the bulk of the differences in mineral makeup, much as the terroir in wine has a strong influence on flavor profile.

In addition, production techniques strongly influence the final color and grade of maple syrup. As anyone who has ever caramelized sugar knows, the longer your heat sugars, the more caramelization occurs, and the darker the color. So, the longer the sap is on the boil, the darker the color. Many modern maple syrup producers remove significant volumes of water prior to boiling through reverse osmosis. Since they start with more concentrated sap, less time is required to produce syrup, and the result is typically lighter in color.

Maple syrup on the boil.
Maple syrup on the boil.

In conclusion, the right maple syrup grade is the one whose flavor profile you prefer. If in the past you have enjoyed our Coombs Family Farm Grade B maple syrup, we recommend Grade A Dark Color, Robust Taste. It is the exact same syrup you have always known and loved, produced with the same techniques and care that we have always used, just with a new name. Our seven generations of maple farming and production experience, along with our maple R&D expertise ensure that we will produce maple products to meet your exact specifications. With our consistent PH and sugar formulation assistance, flavor and color profiles, and stringent maple grade standards, your product will have the impact you’re looking for.

Let Bascom Family Farms be your maple source… you can count on us!

Storing Your Maple Syrup Products

Store maple syrup in a cool, dry place that is (ideally) below room temperature and out of any direct intense light. Once opened, maple syrup must be refrigerated.

Our maple syrups have a shelf life of up to two years. In order to preserve the optimal flavor of our products, we recommend that you store your maple syrup products in a cool, dry place that is below room temperature. Please avoid any direct and intense light, and refrigerate your maple syrup immediately after opening.

All of our bulk maple syrup and bulk maple sugar packaging has an expiration date. The format for this label is as follows:

Example: 072806-1

  • 07 = Month
  • 28 = Day
  • 06 = Year (of expiration)
  • -1 = Indicates packing line used

Maple Syrup Allergen Statement

Product Name: 100% Pure Maple Syrup
Supplier Bascom Family Farms

Bascom Family Farms Organic Maple Products contain no known or suspected allergens, sulfites or, any of the following:

  • Dairy Products
  • Dairy Derivatives
  • Egg Products
  • Wheat Products
  • Corn Products
  • Rye Products
  • Barley Products
  • Oat Products
  • Sesame Products
  • Soy Products
  • Soy Oil
  • Safflower Products
  • Sunflower Products
  • Peanut Products
  • Nut & Nut Derivatives
  • Monosodium Glutamate
  • Hydrolyzed Animal Protein
  • Hydrolyzed Plant Protein
  • Autolyzed Yeast / Yeast Ext
  • Sulfites
  • BHA
  • BHT
  • Tocopherols
  • TBHO
  • Fish / Shellfish Products
  • Beef & Beef Derivatives
  • Pork & Pork Derivatives
  • Chocolate / Chocolate Derivatives
  • FD & C Colors
  • 3-MCPD ( MPD-DCP)
  • Alcohol
  • Celery

Nutritional Value of Pure Maple Syrup

At Bascom Family Farms we sell delicious 100% pure maple syrup in a variety of products. Our maple syrup is available in all grades, natural and organic, and a variety of containers from 40 ml to 220 gallon totes to tankers. Pure Maple Syrup is a “natural” food, processed by heat concentration of pure maple sap, which is the nutrient liquid utilized by the plant for the annual growth of its tissues.


Sugars are an important source of energy. The main sugar in pure maple syrup is sucrose, which is the sole sugar in the Grade A Light Amber grade syrups. The darker grades of syrup contain a small and variable amount of fructose and glucose. In order of sweetness, sucrose is less sweet than fructose, but sweeter than glucose.

Maple syrup caloric value is 52 calories per tablespoon, molasses 40, corn syrup 60 and honey is 45.

With a glycemic index of 54, maple syrup is considered a low glycemic product, which means it affects blood sugar to a lesser degree than sugar (GI 58) or honey (GI 87). (source: Summary of Health Benefits of Pure Maple Syrup: Summary of Information Compiled by the International Maple Syrup Institute. Accessed at on July 31, 2015)


Minerals have specific and nonspecific nutritional functions in the body metabolism. In pure filtered maple syrup the main minerals present are: potassium, calcium, magnesium, sodium, zinc, manganese, phosphorus, iron, and selenium.

Per 60 ml (1/4 cup), in % DV Maple Syrup HFCS Honey White Sugar Brown Sugar
Manganese 100 4 3 0 9
Riboflavin 37 4 2 1 0
Zinc 18 0 2 0 1
Magnesium 7 0 1 0 7
Calcium 5 0 0 0 5
Potassium 5 0 1 0 6
Calories 217 220 261 196 211

Oxygen Radical Absorbance Capacity (ORAC) Value of Maple Syrup

ORAC Value per 100g µmol TE²/100g Serving size µmol TE²/serving
Brocoli, raw 1362 1 medium (118 g) 1037
Banana, raw 879 ½ cup (46 g) 627
Carrot, raw 666 1 (72 g) 480
Maple Syrup 600 ¼ cup (60 ml/80 g) 480
Cabbage, raw 508 1 medium (123 g) 415
Tomato, raw 337 ½ cup (85 g) 268
Cantaloupe 315 ½ cup (37 g) 188

*Percent Daily Value (DV) are based on a 2,000 calorie diet:

Based on an average intake of 130 g/day refined sugars and the antioxidant activity measured in typical diets, substituting alternative sweeteners could increase antioxidant intake an average of 2.6 mmol/day, similar to the amount found in a serving of berries or nuts. (1)
  • Total Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 9mg 0%
  • Protein 0g 0%
  • Total Carbohydrate 67g 22%
  • Sugar 60g
  • Dietary Fiber 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 7%
  • Iron 7%

For nutrition information for other serving sizes, visit

Maple Syrup Sweetness Scale

The darker grades of maple syrup contain a small and variable amount of fructose and glucose. Bascom Family Farms maple syrup consists of 62% sucrose – about 60% as sweet as sugar. In order of sweetness, sucrose is less sweet than fructose, but sweeter than glucose.


Pure Maple Syrup Grades Explained

How is maple syrup graded?

The USDA has issued new rules for grading maple syrup. All producers must now use labels with the new grading system for maple syrup.

The International Maple Syrup Institute (IMSI) proposed these grade changes to improve clarity in the maple syrup industry. With the new grades in place, it’s much easier for consumers to understand the flavor of each grade. The descriptive flavors clearly outline the maple syrup scale, from the most delicate to the most hearty.

The Canadian government has also accepted the new maple syrup grading system. According to Emily Hogeveen,

If you are looking for “Grade B” maple syrup, perhaps for a Master Cleanse, ask for Grade A Dark Color Robust Taste maple syrup.  You can buy it from us online!
Press Secretary for the Office of Gerry Ritz, Minister of Agriculture for the Canadian government: “The changes harmonize the definition and grading system in the United States and Canada, and give consumers more consistent and relevant information about different varieties of maple syrup.”

There are now two primary maple syrup classifications, with additional sub categories based on color and flavor profiles, which are outlined below and included in this clearly-illustrated Maple Syrup Grades infographic. To ensure that private resellers and food industry professionals are still guaranteed the exact flavor profile they need, Bascom Family Farms will still maintain our proprietary “seven-tiered” grading process.

The new grades refer directly to the color and taste of the sap, which varies throughout the sugaring season. Syrup produced earlier in the season tends to be lighter in color and more subtle in flavor. Dark robust syrup is produced later in the season. As it has been for generations, the process to produce maple syrup is fundamentally the same across all grades.

Remember, the new maple syrup grades only apply to pure maple syrup, not imitation breakfast syrups or other fake products. While “Grade B” no longer exists (it is replaced with Grade A Dark Color, Robust Flavor), there are still two primary grades of 100% real maple syrup with clear and helpful descriptors.

Next steps with new maple grades

You can start by right-clicking the image below and downloading this infographic:


As of August 1, 2015, Bascom Family Farms has shipped maple syrup labelled according to the new grading system. We remain committed to providing exceptional pure maple syrup products that meet your exact flavor profile needs, so we’ll be tracking the latest progress on the new maple syrup grades roll-out and posting regular updates on our blog—be sure to check back often. Additionally, we’ll be providing extensive education on these new maple syrup grade changes, so our buyers, manufacturers, chefs, and retailers can seamlessly transition to these new guidelines while maintaining product taste, label continuity, and appropriate marketing outreach.

Order Bascom Family Farms maple syrup today!

When it comes to fulfilling customized requests for your maple syrup needs, Bascom Family Farms has it covered. Our distinctive maple syrup grades are available in any volume you need. Our manufacturing and distribution facilities can handle custom packaging requests, with capabilities to heat, filter, and pack maple syrup to your specifications. Please call us at 888-266-6271 to place an order or send us an online request or inquiry here. Remember, if you need expert advice on your product or recipe formulations, we are more than happy to help. Let Bascom Family Farms be your maple source… you can count on us!

How Pure Maple Syrup is Made

Pure maple syrup is made by concentrating the slightly sweet sap of the sugar maple tree through a process of heating and evaporation.

In spring, as the days become longer and warmer in late February or early March, we prepare the sugarbush by clearing the snow and fallen limbs from access roads. Then, we set up our sap collection systems.

While there is no set time to tap our maples, we watch carefully for the signs of “sugaring weather.” The milder daytime temperatures bring melting snows, while the nights are below freezing. This is the weather that makes the sap flow. This is when we begin to tap our trees. Normally, our sugaring season lasts from 4 to 6 weeks.

tapping-smTapping maple trees with tree-friendly “health spouts” involves drilling smaller sap-carrying holes about waist high. A spout is tapped into this hole and when the temperature rises above freezing, the sap flows through the spout and is carried by a tubing system to collection tanks. A typical tree will be more than 12 inches in diameter and have one or two taps. Each tap hole will yield about 10 gallons of sap, enough to make about a quart of maple syrup. Every one of the trees we tap is at least 40 years old and is in excellent health. Seven generations of Bascom Family Farmers have taken great care as not to endanger the health and well-being of our maple trees. Some of our trees are over 300 years old and more than 6 feet in diameter.

healthspout-smWhen the trees have been tapped and all the equipment is ready, we are ready for the “first run” — the first time of the new season when the sap begins to flow. Typically, the sap is a clear, slightly sweet liquid containing about 1- 4% sugar. Prolonged periods of below freezing temperatures, days without freezing nights, or prolonged warm spells will stop the sap flow. When conditions become favorable again, the flow resumes, and another sap “run” begins.

To produce the finest quality maple syrup, the sap is taken to large storage tanks in our Bascom Family Farms sugarhouse then flows into our evaporator and is evaporated as soon as possible.

Evaporators are level heated (wood- or oil-fired) pans that have changed little over the years. As the water is boiled off, the liquid becomes sweeter (more concentrated), and begins to move towards the front of the pan. This is where we see the boiling sap turn golden. We frequently check the temperature of the boiling liquid. When it reaches 7F degrees above water’s boiling point, it has become maple syrup. What was 98% water and 2% sugar is now 33% water and 67% sugar. The sweet-smelling steam rising from the sugarhouse is a sure sign to people (and curious bears) that the sugar-making season is in full swing!

When the finished boiling syrup is drawn off the pan, it is filtered, and packaged. Depending on certain weather-related variables, 40 gallons of sap yield about one gallon of pure maple syrup.Save


All About Maple Syrup

First produced by Native Americans living in the Northeastern part of North America, maple syrup was passed on to early settlers and quickly became a staple. Today maple syrup is available in a variety of grades and forms. The superior quality and rich, sweet flavor of our pure maple syrup is utterly unique – and entirely delicious!

Read on to find more information about Maplesource Maple Syrup.

Why Buy Wholesale Maple Syrup from Bascom Family Farms?

Consumers are more interested than ever in healthier diets, and they are willing to pay more for high quality, nutritious food. Between 1990 and 2010, U.S. sales of organic food and beverages grew from $1 billion to a staggering $26.7 billion, and this shift is the result of an increase in consumer knowledge regarding diet. People no longer want highly-refined and processed meals made with cheap and unhealthy ingredients. White flour and white sugar, though still widely used in many recipes and products, are being replaced by restaurants and bakeries that choose to use healthier alternatives as a way to appeal to this growing wave of consumer interest.

Your Customers Want Healthy, High Quality Food

One reason for the surge of interest in maple syrup and maple sugar as natural alternative sweeteners is due to the growing number of scientific studies that have come out touting its health benefits as well as the health risks of refined sugars. Not only has the popularity of maple syrup skyrocketed, but public demand for all natural, nutritious, locally-grown and locally-made foods has exploded.

What was once used almost exclusively as a breakfast condiment, is now increasingly used as a replacement for white sugar in many homes and food establishments across the globe. Using maple syrup in your kitchen is a great way to get an edge on your competition by showing your customers that you care just as much about the quality of the food that you serve as they do. People feel good when they eat food that is not only delicious, but healthy as well—and they are willing to pay a little more on a quality dining experience that offers just that.

The Culinary Possibilities of Maple Syrup are Unlimited

Of all of the sweeteners on the market today, maple syrup has the best reputation for being as flavorful as it is nutrient-rich. Sure, any type of sweetener will serve its sweetening purpose in your desserts, but why not use maple syrup instead and give your customers an even richer flavor with an abundance of nutrients and antioxidants? Though it is undoubtedly the superior natural sweetener for desserts and baked goods, the possibilities don’t end there. The versatility of maple syrup’s flavor lends itself to a wide range of cuisines and dishes that you might not expect. It makes a wonderful addition to glazes for fresh fish, pork and vegetables, and it is the perfect complement to your fall menu offerings. There is simply no good reason for you or your chefs not to take advantage of its endlessly exciting culinary possibilities.

For more information on cooking with maple syrup, see our maple syrup substitution guide.

Spending a Little More Can Pay Big Dividends When It Comes to Your Reputation

There has been a huge shift in many metropolitan cities where buying fresh, local ingredients has become the norm for small restaurants and bakeries. This exciting development is being met with open arms from the public. For many restaurants and food service operations, purchasing all of your ingredients from local sources is not always a feasible option. Still, there are ways to dramatically improve the quality, flavor and reputation of your food—and cooking with maple syrup is a great start!

When choosing which sweeteners to use in your kitchen, remember — you get what you pay for. Cheaper options such as granulated sugar and high fructose corn syrup will save you money, but the poor quality will show in the food that you serve. Using maple syrup in place of other sweeteners in your kitchen might be a little more expensive, but buying in bulk from a reputable wholesale maple syrup supplier will help you save money. Overall, making this switch is well worth the extra cost when it comes to flavor and nutritional superiority—and your customers will definitely take notice. Your bakery or restaurant’s reputation for using only the highest quality ingredients and serving the freshest and tastiest food will be all the advertising you need to bring in more business.

You Can Count On Bascom Family Farms Wholesale Maple Syrup

For more information on our full line of Bascom Family Farms bulk maple syrup or wholesale maple syrup products for the food service industry, availability, or ordering, call toll free 888-266-6271 or contact us now!