Unlock The Sweet And Unexpected Flavor Of Coffee Syrups In Baking

Many coffee lovers will agree that one of the best ways to enjoy a cup of joe is with a bit of flavor added. Coffee syrups are a great way to add a bit of sweetness and flavor to your morning cup of coffee, but what about baking? Can you use coffee syrups in baking too? The answer is yes! Coffee syrups can be used to add flavor to many baked goods, such as cakes, brownies, and even frosting. Not only do they add a delicious taste to your recipes, but they can also create a unique and unexpected flavor. In this article, we will explore the different ways you can use coffee syrups in baking and how they can add a bit of extra flavor to your favorite recipes.

The only way to use coffee syrups is to drink them directly from the cup. To give your coffee a different flavor, use these syrups only. Simply combine the flavored syrup and sparkling water in a mixing bowl. If you’re a regular Betty Crocker, you’ll enjoy these coffee syrups in your kitchen. They’re also delicious when flavored with coffee and served over cheesecakes, chocolate cakes, pancakes, and ice cream. Some of the most popular flavor combinations include vanilla, hazelnut, coconut, strawberry, caramel, and almond.

It can be an added bonus to use flavored syrup instead of about 1/4 cup of the recipe’s sugar to keep things zingy.

Syrcurities will power up your game, whether you’re looking to flavor drinks or add a new twist to them, and they’ll add a sweet and nutty flavor to everything from beverages to ice cream.

If you want to replace white sugar in general cooking, use 3 cup maple syrup for every cup of sugar. It is recommended that you use the same amount of maple syrup in the recipe for baking; however, instead of adding three tablespoons of liquid to each cup of maple syrup substituted, you should reduce that amount to three tablespoons.

Syrups are flavor enhancers that are used in a wide range of beverages such as coffee, cocktails, and a variety of cold and hot beverages. They are also popular in addition to being used to enhance the flavor of desserts and baked goods.

Can Torani Syrups Be Used In Baking?

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This recipe calls for a half cup of water, a cup of vegetable oil, and three eggs per package. Combine the Torani Raspberry Syrup and the sugar in a mixing bowl and make sure all of them are well combined. The cake tester should be clean after baking for 20-25 minutes in two cake pans.

This past Christmas, we received a bottle of raspberry Torani syrup as a Christmas gift from Santa. They taste great, have a wide range of flavors, and are very popular. They are frequently used to sweeten coffee in the morning by many people. You can also add salted caramel to chocolate chip cookies or pistachio to sugar cookies.

Level Up Your Baking With Torani Syrup!

Coffee syrup can be added to your favorite treats in baking to give them a distinct flavor that sugar cannot match. Torani syrup is a good substitute for vanilla extract or simple syrup in recipes for candy, desserts, and more. You can also try flavored syrups, which are available in a variety of flavors for baking. This syrup is ideal for making drinks like espresso, coffee, pancakes, waffles, tea, cake, ice cream, and other sweet and sour drinks, as well as sugar and fruit flavors like cherry and peach. With so many flavor options to choose from, you can make your baking even better.

Can You Use Coffee Syrup In Frosting?

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Coffee syrup can be a great addition to frosting! Adding a few tablespoons of coffee syrup to your favorite buttercream frosting can give it a subtle coffee flavor and aroma. Coffee syrup can also be used to flavor meringue frostings, whipped cream frostings, and chocolate frostings. To get the best results, start by adding a tablespoon of coffee syrup, tasting the frosting, and then adding more syrup if desired. When using coffee syrup in frosting, be sure to use a good quality syrup to ensure the best flavor.

Can Torani syrup be used for flavoring BC frosting? You’re going to have a tough time finding a better Torani flavored syrup. I brush the tops of my cupcakes with syrup before frosting them on a regular basis. It will keep them from drying out faster if they use a little bit of it. I use Torani strawberry syrup all the time to make my strawberry BC as well as add strawberry icing fruits and berries. Is it possible to make a buttercream by combining Italian sodas with buttercream flavors? Why do you use vanilla extract in your syrup?

Adding coffee creamers or syrups to coffee drinks improves their flavor. Coffee creamers are excellent for lactose intolerant people because they contain no dairy products. There are many flavor combinations and sweetness levels available, so you’ll be able to find one that’s right for you. Syrups can be used in addition to coffee to increase sweetness. If you want to make a healthier food choice, maple syrup is the way to go. As a substitute, sugar can be replaced with an equal amount of syrup, lowering the liquid content of the recipe by 3 to 4 tablespoons per 1 cup substitution. Both options allow you to easily change the flavor and texture of your coffee.

Upping Your Frosting Game With Coffee Syrups

There’s no denying homemade frosting can go from average to extraordinary when used properly, and now you can add another layer of flavor to your cake. According to one source, coffee syrups can be used to not only add flavor to your frosting, but also to make it unique. These syrups, which can be used in a variety of ways, can be used to add a touch of flavor to your basic vanilla frosting, such as cherry, toffee, or even coffee. If you’re concerned about the melting of ice in summer heat, make a buttercream with egg whites that will withstand the heat better than any other frosting. Make your dessert more delicious by using unique flavors and textures.

How Do You Use Coffee Syrup Flavors?

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Coffee syrup flavors are a great way to add a unique twist to your favorite beverages. Whether you’re looking for a sweetener for your morning cup of joe or a flavor enhancer for a latte, coffee syrup is a great way to enhance your drinks. To use, simply add a few pumps of the syrup to your coffee or espresso, or mix a few spoonfuls with milk or cream for a delicious latte or mocha. You can even use it to make homemade frappuccinos or iced coffee drinks. With so many flavors to choose from, you can find the perfect coffee syrup to suit your taste.

Coffee is a perfect canvas for experimenting with various flavors and aromas. Try different sweeteners to see which one suits you best. A typical coffee drink can be made with two tablespoons of syrup. If you’re not sure whether one tablespoon is enough for a sweet treat, try starting with two tablespoons. If you want to make a new drink, add more later rather than when you start with less syrup because you want to avoid wasting syrup. In your morning cup of joe, you can make syrups in a variety of ways. Simple syrup works well in both iced and hot coffee, whether it’s without milk or iced.

Flavored syrups not only enhance drinks and food, but they also provide a variety of flavor combinations to existing recipes. With the addition of a variety of flavors to the mix, you’ll be able to find one that fits your taste. It is also possible to tantalize the taste buds by combining flavors and combinations. flavored syrups are a great way to add flavor to any beverage, whether it’s for your morning coffee or for making a unique cocktail for an evening party. Their versatility enables them to be used in a variety of dishes, and they can make an indelible mark on a dish by adding flavor, color, and sweetness.

Can You Use Coffee Syrup In Instant Coffee

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Yes, you can use coffee syrup in instant coffee. This is a great way to add a unique flavor to your cup of joe. Coffee syrup is a concentrated syrup made from coffee beans, sugar and other ingredients. It can be used to sweeten and flavor coffee, as well as create flavored coffee drinks such as mochas, lattes and cappuccinos. When using coffee syrup in instant coffee, you can add it directly to the cup or you can use a small amount of the syrup and mix it with the hot water and instant coffee powder to create a more robust and flavorful cup of coffee.

Before adding any hot water, dissolve the instant coffee granules in cold water first. When instant coffee is heated, it dissolves too quickly in hot water, resulting in a caramel flavor. Making your own flavored coffee is a simple and cost-effective alternative to going to the coffee shop or purchasing pre-flavored coffee at the store. Iced coffees, lattes, and other drinks made with coffee syrup are all delicious. To make coffee syrup, simply add it to warm drinks. Even if you don’t drink cream or sugar, bitter coffee is not required. Starbucks VIA Instant Coffee Colombia’s signature walnut flavor is made up of 100% Colombian Arabica coffee. Low levels of acrylamide and high levels of caffeine make brewed coffee healthier than instant coffee. Gerardo Gonzalez has been honing his skills as a chef since he was a child.

When baking, replacing vanilla extract with coffee syrup can be beneficial. Both have the same vanilla flavor profile as vanilla beans made from natural ingredients. In addition to rum, bourbon, brandy, and amaretto, vanilla extract can be used in a 1:1 ratio. When using coffee creamer, double the amount of extract as compared to the amount of coffee creamer. The flavor profile of the products you choose determines which option is best for you. If you want a more traditional flavor, use vanilla extract or coffee syrup. If you’re looking for something with a more complex flavor, rum, bourbon, brandy, or amaretto may be an option. As a baker, you are ultimately in charge of deciding which one is the best for your recipe.

Can You Use Coffee Syrup In Hot Chocolate

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Coffee syrup can be a great addition to hot chocolate, adding a rich and robust flavor. It can be used as a substitute for sugar or additional flavorings such as vanilla, almond, or hazelnut. Adding a tablespoon of coffee syrup to hot chocolate can create a more complex flavor profile and can also add a bit of caffeine for an extra boost. Be aware, however, that too much coffee syrup can make the hot chocolate overly bitter. Start with a small amount and experiment to find the right balance of flavors for you.

Dark roasted coffee is combined with sweet chocolate to create a delicious syrup with a hint of sweetness. This easy-to-make syrup takes only five minutes to make and four simple ingredients to cook up. The most difficult aspect of making chocolate coffee syrup is timing the cooking time. Chocolate Coffee Syrup can be made by filling a squeeze bottle or mason jar with chocolate. An airtight container is the best choice for the flavor I want. A teaspoon of vanilla extract can also be added to increase the flavor. The sauce will thicken as it cools, so don’t be concerned if it’s a little runny while hot.

Can You Use Syrups In Hot Coffee?

Making coffee with vanilla syrup can be a great way to get a hot cup of coffee whenever you want. Pour a cup of coffee into a mug. 1 tablespoon of vanilla syrup (or more) is added. Adding your favorite black coffee and just syrup to the cup will also lend a black hue.

Is Mixing Hot Chocolate And Coffee Good?

There is no better way to make chocolate and coffee together than with a chocolate and coffee blend. As a result, it is the best flavor on the planet. If you want to make the most delicious coffee-flavored drink of all time, add hot chocolate to a cup of coffee, iced coffee, cappuccino, or espresso.

How To Use Coffee Syrup

Using coffee syrup is a great way to add a sweet and creamy flavor to your favorite coffee drinks. To use coffee syrup, start by adding one tablespoon of syrup to your cup of hot or cold coffee. You can also add it to iced coffee drinks by combining one tablespoon of syrup with one cup of cold milk and stirring until combined. If you want a stronger flavor, you can use two tablespoons of syrup. You can also use the syrup in lattes, cappuccinos, and mochas. To do this, simply add one to two tablespoons of syrup to the milk before adding it to the espresso. For a special treat, you can even add a drizzle of syrup to the foam on top of your drink. Enjoy!

Coffee syrup, which is a thick, sweet concentrate of coffee, can be used in a variety of ways. When preparing coffee milk, a common method of using coffee syrup is to boil it in water. Coffee syrup can be used in a variety of ways, including creating drinks, spicing up delicacies, and adding flavors to beverages. Because of the thick consistency of the product, you won’t end up with a lot of mess. A lemonade, a soda, or a cup of tea made with coffee syrup are a few of the most common special drinks. Because they can be worn with a variety of items, they are suitable for a variety of occasions. Coffee syrup makes an excellent substitute for sugar, adding a nice flavor to your ice cube water as well as sweetening it.

Coffee syrups can be replaced with buttercream to coat and sweeten your cake. When your cake is covered with coffee syrup, it tastes freshly brewed coffee. Make your daily cup of coffee more delicious by combining it with syrup to add new flavors to your favorite delicacies.

Add Sweetness To Your Coffee With Coffee Syrup

Coffee syrup is an excellent choice for flavouring your coffee because it is simple and delicious. If you want to add a sweet twist to any warm coffee drink, such as lattes, cappuccinos, americanos, and mochas, add a shot of coffee syrup. However, you should start with two tablespoons of syrup to begin. You might want to add more or less if you want your coffee to be more or less sweet. You can make any changes to this based on your personal preferences. With a little experimentation, you will discover the perfect balance of sweetness and flavor in your coffee.

Coffee Syrup Combinations

Coffee syrup combinations are a great way to customize your coffee experience. From classic mocha to more unique flavors like Irish cream, hazelnut, or caramel, there are so many options to choose from. Experimenting with different syrups can open up a whole new world of delicious coffee drinks. You can also add a little extra sweetness by mixing in a flavored creamer or some whipped cream. Whether you like your coffee sweet and creamy or bold and full of flavor, there’s a coffee syrup combination that’s just right for you.

Whether you’re on a keto diet, a vegan diet, or simply looking for a new flavor combination, these coffee syrup combinations can meet your specific needs. ( Of course, taste is an important aspect as well.) Syrups are rated based on their ingredients, price, and flavor (as well as other factors). It is critical to recognize that ingredients are the most important aspect of selecting the best coffee syrup. Skinny Mixes from Jordan are sugar-free, gluten-free, and low in fat. The combination of the wonderful flavor of kiwi fruit with DaVinci Gourmet Classic Kiwi Syrup brings a refreshing splash of acidity to beverages. Monin is a 100% organic, non-GMO company based in France that manufactures 100% organic, non-GMO coffee syrups.

If you want the best chocolate syrup for coffee drinks, use Amoretti Premium Syrups. Ghirardelli Syrups have a smooth, rich flavor that complements a wide range of beverages. You can enhance the flavor and aroma of your favorite coffee drinks by using Autocrat Coffee Coffee Syrup, which adds sweetness and caramel to your drink. Da Vinci Gourmet Natural Syrup is an excellent source of natural sugar. Because of its Hawaiian flavors, this syrup is well worth attempting. Coffee syrups for Starbucks are all made by DaVinci, which brings out subtle differences in flavor. Starbucks’ ‘Classic Syrup’ is actually a combination of coffee, caramel, and hazelnut syrup.

Some people enjoy caramel’s sweetness while others enjoy its nutty flavor. The lighter flavor of iced coffee can be enjoyed by people. When it comes to increasing your caffeine intake, a good syrup is essential. Lavender syrup is a fantastic addition to espresso. Antioxidants are plentiful in this sweet, tasty dessert.

Starbucks Coffee Simple Syrup

Starbucks Coffee Simple Syrup is a great way to add a delicious coffee flavor to your favorite beverages. Made with real coffee and pure cane sugar, this syrup is the perfect way to add a touch of sweetness and a rich coffee flavor to your favorite drinks. Not only is it a great addition to iced coffee and espresso-based drinks, but it can also be used in a variety of other recipes. Whether you’re making a coffee-flavored syrup for your pancakes or looking for a way to enhance the flavor of your iced latte, Starbucks Coffee Simple Syrup is the perfect way to give your drinks an extra boost of flavor.

Simple Starbucks Classic Syrup recipes make it simple to combine with any hot or cold beverage. Making simple syrup at home saves money because it is significantly less expensive than purchasing it from a store. A cup of this syrup will be more flavorful, and you will have a more enjoyable cup of coffee. You can make your favorite cup of coffee syrup at home using the recipe below. Iced coffee is one of the most common uses for this recipe, and classic syrup is another. Rich simple syrup can be used to sweeten fruit salad, iced tea, and mixed drinks. Most of the ingredients for all of the recipes are available at your local grocery store.

I can’t think of a more uncomplicated and great way to add flavor to hundreds of recipes for cakes, cocktails, mocktails, coffee drinks, and more than by making an infused simple syrup. Here are my top 15+ Flavored Simple Syrup Recipes to get your creative juices flowing!

Collection of infused simple syrups in individual bottles.

What is Simple Syrup?

Homemade simple syrup is made by combining one part sugar and one part water in a small saucepan at medium-high heat until the sugar dissolves. At room temperature, the result is a viscous liquid that can easily be added to anything from cocktails and mocktails, to iced coffee,  to whipped cream and cakes.

While plain simple syrup has just 2 ingredients, there are countless ways to add your own spin. Add in anything from tea bags to kitchen scraps to make your own infusion, taking something “simple” and kicking it up a notch!


Making a basic simple syrup recipe is, for lack of a better word, quite simple. At its core, this ubiquitous syrup is just equal parts sugar and water. Here’s what you’ll need:

  • Sweetener of Choice – typically speaking, simple syrup is made with plain granulated sugar or white sugar. That said, there are SO MANY MORE OPTIONS to choose from! Honey for honey syrup, light or dark brown sugar, demerara sugar, molasses, maple syrup, maple sugar, raw sugar, coconut sugar, and agave can all be used to make different simple syrups. Choose the kind of sugar you’d like to use and you’re off!
  • Water – Since water is a primary ingredient, I suggest using filtered to yield the best, cleanest taste.

Various ingredients that can be used to make homemade infused simple syrups.


If you thought the ingredients for making a traditional simple syrup recipe were easy to procure, I have a feeling you’re also going to love the very short list of equipment you’ll need. Here’s what I recommend you grab:

  • Whisk – Sure, you could use a regular spoon or fork to stir together your water and sugar, but a whisk will make the job faster and more pleasant.
  • Cheesecloth – Depending on what you are infusing your simple syrup with, you may want to grab some cheesecloth to keep it under wraps. If you get good quality cheesecloth, it can be used repeatedly before being composted.
  • Funnel – Simple syrup is by its very nature sticky. Keep your countertops clean and your sanity intact by investing in a set of kitchen funnels.
  • Squirt Bottle or Glass Mason Jar – While this is not essential per se, I do highly recommend investing in a few squirt bottles. They make it easy to measure out simple syrup for drinks or cocktails, and also make it a breeze to squirt across the tops of your cakes. Try these ones that come with a handy cap to keep your fridge nice and tidy as the bottle for your simple syrup.  I’ve used these jars with cork lids for the images shown below in two different sizes.

How To Make Traditional 1

To start your equal parts simple syrup, you’ll pour one cup of water into a saucepan and add one cup of cane sugar. Turn on your heat source to medium and stir occasionally until your sugar dissolves. Remove from heat and let the syrup cool before using.

NOTE: This ratio should also work with any other sweetener of choice, including liquid sweeteners like honey or sugar-free options like stevia.

ALTERNATIVE RATIO: Try making rich simple syrup by using twice the amount of sweetener for water. If you want to take things a step further, turn that rich simple syrup into a gomme syrup with the addition of an emulsifier known as gum arabic.

How Can I Flavor My Sugar Syrup?

Now that you have a basic simple syrup at the ready, you have nearly infinite ways to flavor it! Here are some of my favorite ways to infuse this sugar syrup:

  • Peels – Using citrus zest, fruit or veggie peels is a quick way to add flavor to your simple syrups. Try using the scraps from your citrus, apples, pears, or cucumbers.
  • Tea Bags – Teas are used to infuse water with flavor, so why not simple syrups too? Choose any flavor that you like, from caffeinated black or green varieties to herbal infusions.
  • Instant Coffee or Espresso – Add a bit of caffeinated pop to your simple syrup by stirring in some instant coffee or espresso. You can also make an infusion with whatever regular coffee you have on hand if you have some cheesecloth or a coffee filter on hand. Opt for caffeine-free varieties if needed.
  • Essential Oils – These pungent oils carry a ton of flavor in a very small package. Feel free to mix and match at will! Just be certain that the oils you have are intended for human consumption. Reputable brands like Aura Cacia, doTerra, and Young Living will all offer nutritional facts labels on oils that can be ingested.

Also, don’t forget about your sweetener! Plain granulated sugar is most often used for making simple syrup, but you can change your flavor profile in a big way simply by reaching for another sweetener. Brown sugar simple syrup, honey simple syrup, and maple simple syrup are just a few options available to you!

Flavors to Infuse

If creating an infusion, wait until the sugar has dissolved before adding your chosen ingredients. Continue heating for an additional thirty seconds before removing from heat. Allow the simple syrup to infuse with the flavor of your preference for 30-60 minutes total. Strain simple syrup into a container in order to remove the herbs, spices, or inclusion of your choice and store in an airtight container inside your fridge. DONE! See? Easy peasy.

The Golden Ratio for Cocktail Artistry

  • 2 Parts Alcohol (Gin, Rye, Vodka, Rum)
  • 1 Part Sour (Lemon, Lime or Grapefruit Juice, or Vinegar-based Shrubs)
  • 1 Part Sweet (Simple Syrup, Vermouth, Cream, Compote, Liqueur)

By using the basic “recipe” above, you are more likely to achieve a balanced taste; this is a great guide to reference when developing your own specialty cocktails. Simple syrup is an essential ingredient here! Once you have your base, you can add additional flavors and notes in order to accomplish a more complex cocktail.

How To Use Simple Syrup

Although simple syrup is most often thought of for building a cocktail, there are so many different ways to incorporate it into a variety of recipes. Here are a few ideas to get you started:

  • Create Cocktails – Recipe ideas abound for making your own homemade cocktails! Here are some of my favorites: Lime Mojito and the Tequila Honey Bee,
  • Moisten Cakes – Many bakers brush/pour simple syrup onto the tops of their cakes before adding buttercream in order to retain moisture and add flavor. This is a quick dessert hack for elevating your treats immediately.
  • Make Your Own Sodas – Add simple syrup (perhaps with the muddled fruit of your choice or fresh lemon juice) before adding ice and sparkling water. Top with a drizzle of cream for a serious soda fountain vibe.
  • Or Any Other Various Cold Drink Recipe – Add your liquid sugar and stir into cold beverages. This allows you to avoid the granules of sugar that can sit at the bottom of your drink!. Use for making lemonade, iced tea, or any other chilled beverage of your choice.
  • Marinade – It might sound weird to marinate your food with simple syrup, but the addition of sugar can both tenderize and help your meats have a stronger maillard reaction.
  • Sorbets, Ice Cream & Granitas – Use simple syrup as the perfect way to add flavor to your favorite frozen treats.
  • Gift for Friends and Family – I can’t think of an easier hostess gift than making a bottle of flavored simple syrup. If you’re feeling fancy, pair it with a bottle of booze and a recipe card for your favorite cocktail.

How to Store Flavored Simple Syrups

If you’re wondering how long this easy simple syrup recipe lasts so you can save some for future use, the answer is roughly 2-4 weeks in the fridge.

Because of their high level of sugar, most simple syrups will last in the fridge for at least a month as sugar is a natural preservative. Please note that a rich syrup is made with double the sugar will last for even longer. It has a richer flavor as the ratio of water is smaller. Any syrups that have solids left in them (e.g. fruit purées) should be used within 2-3 weeks.

If you’d like to make your simple syrup last even longer, feel free to freeze it! 1:1 simple syrups will freeze solid, whereas “rich” simple syrups will not. Frozen simple syrup will last for 6 months.

Collection of Infused Simple Syrups in Jars

Frequently Asked Questions

Can I make a sugar-free simple syrup?

Sure! If you are watching your sugar intake, simply swap in your favorite sugar alternative. I don’t use them much, but research seems to indicate that any cup-for-cup sugar alternative should do a good job of dissolving into the water. Note that storage times may vary for non-sugar-based simple syrups.

Can I make my simple syrup last longer?

You have a few options here. Either increase the amount of sugar water ration by making a rich simple syrup as sugar is a natural preservative; add some neutral spirit like vodka to the mix to prevent bacterial growth; or freeze the simple syrup.

What is a good simple syrup substitute?

Generally speaking, the reason that simple syrups are so prevalent in drink making is that they are already liquid, meaning you don’t end up with sugar crystals at the bottom of your cold drinks. If you are looking to replace simple syrup in a beverage, try using any other liquid sweetener like maple syrup, agave nectar, or honey.

If you want to use a simple syrup substitute for brushing cakes, you may need to thin them out with some hot water first.

How can I make sure that my flavored simple syrups are clear?

If you are using the simple syrup to brush a cake or to flavor your whipped cream, you may not want to add a strange hue. I find the best way to ensure my simple syrups are mostly clear is by opting for concentrated extracts or essential oils.

Cocktail & Beverage Recipes That Use Simple Syrup

  • Pour your measured water and sugar into a saucepan and heat on medium1 cup Water, 1 cup Granulated Sugar
  • Cook, stirring the mixture until your sugar has completely dissolved.
  • Remove from heat and let cool unless you are adding ingredients for infusion
  • Add desired infusion ingredients and continue heating for 30 seconds before removing from heat
  • Allow syrup to infuse for half an hour as the simple syrup cools completely
  • Strain syrup into an airtight container and store in the fridge


How to Store Flavored Simple Syrups

If you’re wondering how long simple syrup lasts, the answer is roughly 2-4 weeks in the fridge!

Because of their high level of sugar, most simple syrups will last in the fridge for at least a month. Please note that “rich” simple syrups made with double the sugar will last for even longer. Any syrups that have solids left in them (e.g. fruit purées) should be used within 2-3 weeks.

All of a sudden it’s baking season. We’re baking with maple syrup! You? Here’s how to substitute maple syrup for other sweeteners. Bake away!

Substituting With Maple

Baking with maple syrup is easy because substituting maple for white sugar is a breeze! According to the Vermont Maple Sugar Makers’ Association – and they should know – you can substitute each cup of white sugar with 3/4 cup of maple syrup as long as you reduce other liquids in the recipe by 1/4 cup. Using maple sugar is even easier in that it can be substituted for white sugar one-to-one.

Substituting maple for other liquid sweeteners is also totally possible. Honey, molasses and corn syrup are each thicker than maple syrup, so for every 1 cup of these sweeteners, try using 3/4 cup maple syrup and 1/4 cup of white sugar to start.

Now there are bakers, and there are bakers. And whichever one is easiest on themselves is the one we relate to. So if you are a pastry nerd, a chemist, a perfectionist, or otherwise trying to impress someone, best to practice a recipe before relying on it “for company,” as they say. Also, make sure King Arthur Flour – another Vermont institution – is on your blog rolodex, because they have perfected the art of baking with liquid sweeteners.  You can also contact the baker’s hotline by phone, email or chat! These people absolutely know how to bake with maple!

Baking with Maple:

Here are some recipes we like that incorporate maple either originally, or after our successful substitution: Whole Wheat Maple Zucchini Bread, Maple Shortbread Cookies with Maple Buttercream Frosting, Maple Hummingbird Muffins, Maple Granola, Maple Apple Coffee Cake, and Easy Maple Chocolate Mousse.

Now you can bake with maple!

1/2 cup vegetable oil

1 1/2 cups maple syrup

2 cups grated zucchini

2 teaspoons vanilla

3 cups King Arthur White Whole Wheat Flour (or 1 1/2 cups white, 1 1/2 cups whole wheat flour – any brand)

1/2 teaspoon salt

1/2 teaspoon baking powder

1 tablespoon cinnamon.

Mix ingredients together and pour into 2 oiled loaf pans.  Bake in a 325-degree oven for 1 hour.

1 1/2 cups unsalted butter at room temperature

3/4 cups maple syrup

1/2 cups white sugar

3 1/4 cups all purpose flour

1/4 cup cornstarch

Cream butter, maple syrup and white sugar together. Mix dry ingredients together in a separate bowl. Mix the two together until only just blended, form into a disk and refrigerate for 1 hour. Roll out into a 1/8 inch thickness, cut with cookie cutters, and bake 15-17 minutes in a 350-degree oven.

To frost, mix 2 cups of confectioners sugar with 1 cup of softened butter and just enough maple syrup to achieve the desired consistency (1/4 cup or so).

1 cup white sugar

1/3 cup maple syrup

2 large eggs

1/4 cup canola oil

1/2 unsweetened applesauce

1/2 cup crushed pineapple, drained

1 cup mashed banana

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 cup chopped pecans

Whisk sugar, maple and eggs together. Add oil, applesauce, pineapple, banana and vanilla. Whisk until smooth. In a separate bowl, mix together flour, salt, soda, powder, cinnamon and pecans. Combine mixtures. Oil or line cupcake tins and fill each with a heaping 1/3 cup scoop of batter. Bake for 15 to 20 minutes in a 350-degree oven. Frost with maple buttercream frosting (recipe above) when cool!

7 cups old-fashioned oats

1 cup whole wheat flour

1 cup wheat germ

1 cup shredded, unsweetened coconut

1 cup panko

1 cup maple syrup

Mix together oats, flour, wheat germ, coconut, panko and salt. In a separate bowl, whisk together oil and syrup. Combine dry and wet ingredients. Bake in a 250-degree oven in shallow pans for 2 hours, stirring every 30 minutes or so. AFter 2 hours, shut off oven. Remove granola from oven when completely cool and store!

1 3/4 cups whole wheat flour

3/4 cup oats

1/2 cup softened butter

1 cup buttermilk

3 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 large egg

2 small apples, skin on, cored and chopped

Mix together flour, baking powder, baking soda, cinnamon salt and nutmeg. Cut in butter. Mix in oats. In a separate bowl, whisk together egg, maple syrup and buttermilk. Combine two and whisk for 30 seconds. Add in chopped apples. Pour in greased baking dish. Top with a mixture of 2 teaspoons soft butter, 1/4 cup whole wheat flour, 2 tablespoons brown sugar or granulated maple sugar, 1/2 teaspoon cinnamon and 1/4 cup oats. Bake in a 350-degree oven for 50-55 minutes or until a toothpick comes out clean.

3 ounces unsweetened baking chocolate

1 pound whole milk ricotta cheese

1 cup heavy cream

Melt chocolate in double boiler. In blender, food processor or mixer (or by hand) whip together chocolate, ricotta, vanilla and maple syrup. Pour into six or more individual serving dishes and chill for two hours. Garnish with whipped heavy cream (sweetened to taste with maple syrup, if desired), fresh fruit, grated spices, shaved chocolate, maple sugar, or any combination of the above.

Hats off to the person who first discovered that the sap from a maple tree can be boiled down to create the stuff of sweet weekend breakfast dreams. Fun fact: It takes about 10 gallons of sap to make one quart of maple syrup. And oh, what you could do with a quart of maple syrup (besides drench your pancakes and waffles)! For starters, here are 25 of our favorite sweet and savory recipes made with maple syrup. And you don’t need a lot—sometimes just a few tablespoons are all it takes to make a recipe as maple-y good as can be.

Top Tips for Cooking and Baking With Maple Syrup

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  • For the best maple flavor, use real maple syrup, not maple-flavored pancake syrup (which is made with corn syrup or high-fructose corn syrup and artificial color.)
  • Grade B maple syrup (often labeled as Grade A Very Dark Color/Strong Taste) is darker and has a deeper flavor than lighter grade A, which makes it a great choice for recipes where you really want the maple flavor to come through. You can save the lighter grade A syrup for pancakes and waffles.

Maple Pumpkin Doughnuts

These maple-laced doughnuts are baked, not fried, just in case you have fear of frying, and maple glaze amps up the maple goodness even higher. lutzflcat topped hers with sprinkles and chopped pecans, and said, “Texture and taste is very similar to pumpkin bread which we love. These doughnuts have a lot of ingredients, but they were extremely moist and turned out very well.”

Tofu Nuggets with Maple-Mustard Dipping Sauce

“Extra-firm tofu and breading give these nuggets the texture of real chicken, and the sauce is just a yummy bonus,” says recipe creator isachandra. Sweet maple syrup and tangy dijon mustard give a taste reminiscent of honey mustard dip.

Coconut Maple Coffee

Recreate café-quality coffee at home with this easy recipe. Brewed coffee is sweetened with a splash of maple syrup and made creamy from plenty of rich coconut milk.

Maple Bacon Monkey Bread

Sweet and savory comes together in this crowd-pleasing and easy-to-make pull-apart bread. Deb made hers with refrigerated bread dough and substituted light brown sugar for the dark brown (because that’s what she had on hand), and she says, “This was absolutely my favorite recipe from All Recipes. Sticky hands Down!”

Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash

When you want a salad that will fill you up, turn to this creative recipe. Cannellini beans are tossed with tender baby broccoli, hearty butternut squash, and drizzled with a maple-thyme dressing. Recipe creator Jennifer Baker says it’s delicious both warm or at room temperature.

Megan’s Granola

Mirby calls this recipe “addictive” and offers this tip: “To get the granola to chunk, BOIL the sugar/oil mixture (I just put it in a large measuring cup and microwave it until it bubbles—less cleanup), then stir and bake as directed, but after it’s toasty, pull it out and DON’T STIR ANY MORE. Let it cool. It should cool and form a large brick that can be broken into satisfying chunks.”

Rusty Chicken Thighs

Chef John’s Rusty Chicken Thighs.

Maple Pecan Shortbread Squares

Six everyday ingredients go into this easy treat. larkspur says, “These are absolutely delicious bars! The amount of pecans is perfect, the filling was just slightly gooey, and the shortbread base is so buttery and delicious.”

Chef John’s Roasted Butternut Squash Soup

Apples are in season for fall, so pair them with maple for a sweet crisp you can cook in under an hour. The topping is crunchy and crumbly, so add some vanilla bean ice cream for a smooth and cool contrast.

Maple Salmon

Caroline Thomas Russo

This just might convert your most stubborn Brussels sprouts non-believer. That’s what happened for Kelly Kindle Cheney, who tells us, “My Brussels hating husband has requested these again and I did not even have bacon!”

Maple Walnut Ice Cream

“Very tasty maple flavor. I like that it uses real maple syrup. I didn’t use all of the nut mixture as it was a little too much for the amount of ice cream. Next time I may cut it in half,” says Sue Bell Wilson.

Maple-Bacon Biscuits

Make rolling out of bed in the morning a bit easier (and tastier) by whipping up these maple- and bacon-filled biscuits. Jane says, “These were amazing! Light and fluffy and delicious.”

Candied Bacon

This 4-ingredient frosting made a believer of Allrecipes home cook LaurenButler, who says, “I don’t really like frosting, but I ate this one by the spoonfuls!! It was absolutely delicious on top of pumpkin bread too!”

Chef John’s Candied Yams

Yet another 5-star maple-syrup enhanced recipe from Chef John (I swear I’m not getting a kickback). But if you love maple syrup, you’ll be glad he loves it and shows us how to use it in so many ways. Home cook Eight is Enough says, “Oh my, wow! Loved the flavors!!! I didn’t find this recipe until after I had baked my sweet potatoes. So I made the glaze and spooned it over the cut pieces and then baked them for a while to help the flavors bake into the potatoes. Tasted like my Nana’s with a flair!”

Maple Syrup Custard Cups

Creamy custard is only elevated with the sweet addition of maple syrup. Plus these easy-to-make cups look complicated, so guests will be impressed with their dessert.

Maple-Balsamic Vinaigrette

You’ll never go back to the bottled stuff after one bite of salad drizzled with this sweet and tangy vinaigrette. “This was great! I think it tastes like an expensive restaurant’s dressing,” says FOODIE19.

Baked Maple and Chipotle Wings

Smoky chipotle powder is perfectly balanced by maple syrup in these glazed wings. Cornstarch is key to a crunchy coating and baking the wings frees up stovetop space to prep other dishes.

Maple and Apple Cider Oatmeal Bread

Sweetened with maple syrup and made with a base of oatmeal and whole wheat flour, you can feel good about enjoying a slice of this wholesome bread. Emmarmeg raves, “This was one of the best breads I have ever made.”

Maple Glazed Carrots

The natural sweetness of carrots are amplified with a buttery maple glaze. This side comes together in just half an hour, leaving you plenty of time to focus on cooking the main dish.

Maple Kale Crisps

Maple and kale may appear to be an unlikely couple, but one bite of this crunchy snack will leave no doubt that this is a dynamic duo. Sea salt and maple syrup coat the crispy kale chips to create a sweet and savory flavor.

Maple Baked Pork Loin Roast

Maple syrup, ketchup, and garlic make the unusual, yet delicious, glaze for this impressive pork loin roast. “My husband is not a big fan of pork but loved this recipe and rated it 5 stars,” says lala.

We’re using rich and flavorful maple syrup in everything from breakfast quinoa to filled doughnuts and vegetable stir-fry this season. Infuse apples for an upside-down cake, riff on an Old Fashioned cocktail, or candy sweet potatoes in between two baking projects with these autumnal recipes.

Maple-Bourbon Banana Pudding Cake

While this delicious, simple cake bakes, a sweet, rich sauce forms at the bottom of the dish. Serve the cake warm with the sauce spooned over the top and a scoop of vanilla ice cream.

Air Fryer Pork Chops With Maple-Soy Glaze

Brushing these pork chops with a maple syrup-soy sauce mixture before cooking them in the air fryer results in some delicious charring around the edges. Serve the pork chops over a bed of creamy polenta or mashed potatoes and top with extra glaze and pickled red onions.

Pecan-Maple Sticky Rolls

We have two shortcuts for these incredible faux sticky buns: using a biscuit dough instead of a yeast dough, and baking it with maple syrup instead of homemade caramel.

Baked Beans with Maple-Glazed Bacon

For a zippy version of a New England classic, chef Laurence Jossel bakes buttery Rancho Gordo yellow eye beans in a tangy-hot mixture of apple cider vinegar, molasses, brown sugar, and crushed red pepper. Regular Italian cannellini or Great Northern beans can replace the yellow eyes.

Maple-Baked Sweet Potatoes

Parboiling the sweet potatoes shortens the baking time and keeps them moist. Once tender, they can be broiled briefly to achieve a browned top.

Sweet Breakfast Quinoa

“This breakfast will make your day so productive,” says cookbook author Jill Donenfeld about her maple syrup-sweetened quinoa. The dish is studded with toasted almonds and orange-scented dried apricots and served with a topping of fresh ricotta cheese.

Maple-Apple Upside-Down Cake

This is one of the best upside-down cakes ever — the maple syrup infuses both the apples and the cake, making the dessert taste like a stack of apple pancakes.

Twice-Baked Sweet Potatoes with Toasted Marshmallows

In this clever version of candied sweet potatoes with marshmallows, the sweet potatoes are mashed with deeply flavorful grade B maple syrup and butter before they’re stuffed back into their skins and baked a second time.

Maple-Bourbon Smash

Robb Turner, owner of Crown Maple, uses his richly flavored dark amber syrup to make this riff on an Old-Fashioned cocktail.

Maple-Glazed Chicken Breasts with Mustard Jus

For this at-home version of chef David Slater’s restaurant dish, chicken breasts are glazed with maple syrup and sherry vinegar, then finished with a mustard sauce and sprinkle of fresh breadcrumbs. Serve atop a bed of braised kale and chopped bacon for an extra lovely plate.

Maple-Ginger Roasted Vegetables with Pecans

When roasting winter vegetables, be sure to chop them about the same size, so they cook at the same rate. Toss them at least once while they’re in the oven so they brown evenly.

Skillet Apple Charlotte

A classic apple charlotte has a crust of buttered bread slices filled with caramelized apples. In this quick version from chef Jacques Pépin, apple wedges are sautéed with honey and maple syrup, topped with buttered toast, and turned out of the pan like a tarte Tatin.

Maple-Roasted Brussels Sprouts

This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple syrup pan sauce. Chopped chestnuts add a nice crunch to the tender brussels spouts. It’s a no-fuss, 30-minute recipe that can easily be added to any weeknight meal.

Maple-Buttermilk Pudding Cake

This sweet and gooey pudding cake with crisp candied edges is a Maine favorite borrowed from neighboring Quebec. The lavish use of maple syrup — a Maine staple — probably helped make it popular.

Roasted Kabocha with Maple Syrup and Ginger

Cookbook author Melissa Clark likes giving slices of roasted winter squash a little wake-up, so she roasts them with maple syrup, olive oil, fresh ginger, and thyme.

Sweet and Savory Pumpkin Soup with Maple Sugar

Maple sugar gives this pumpkin soup a hearty sweetness that’s perfect for the season. If you can’t find maple sugar, you can substitute regular maple syrup.

Overnight French Toast with Cranberries and Pecans

This stunning overnight French toast is the move for an effortless make-ahead brunch. Orange zest and tart, juicy cranberries add brightness to the dish, while chopped pecans lend a nutty crunch. When you serve it, be sure to scoop up the buttery maple syrup sauce on the bottom, which provides a rich finish.

Maple-Meringue Doughnuts

The secret to doughnuts at home is in the dough: Retarding the shaped doughnuts allows a more complex, yeasty flavor to develop. The meringue filling is marshmallowy in texture; use an intense, robust, high-quality maple syrup to ensure lots of maple flavor.

Crispy Whole Wheat-Maple Crackers

In this recipe from F&W Culinary Director at Large Justin Chapple, sheets of pastry are made with maple syrup and sprinkled with maple sugar, then broken into shards.

Maple Root Vegetable Stir-Fry with Sesame

In Korea, cooks typically create stir-fries with just one kind of vegetable — lotus root, say, or potatoes. Chef David Chang decided to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips. Also unconventional is the maple syrup he adds to the dish; there are maple trees all around South Korea but not much maple syrup.

Jump to Recipe

Whether you need simple syrup for cake, cocktails, coffee, or lemonade and beyond, it’s one of those foundational recipes that everyone should know. Here’s how to make the basic recipe and some popular variations.

Why we love this recipe

Like butter, I almost think of simple syrup more as a tool than as an ingredient. It’s the go-to choice for sweetening cold beverages like cocktails, iced coffee, and lemonade, since regular and even superfine sugar don’t do a great job of dissolving in cold liquid.

It’s also a fabulous way to infuse cakes with long-lasting moisture. Truth be told, the cake recipes on Umami Girl don’t tend to need it, since I really only feature baked goods with a beautiful, tender crumb. But the classic British sponges and cakes derived from those recipes can really benefit from brushing with basic or flavored syrup.

Or make homemade maraschino cherries, sweeten homemade frozen yogurt, and more.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

  • For basic syrup, you can use use good old granulated sugar. This is what I do virtually always. See below for additional suggestions. Note that not all sugar is vegan-friendly, so if you’ll be serving vegans, you may want to check the label.
  • The only other ingredient you need is water. Tap water is fine as long as it tastes good. (And a great tip if it doesn’t is to let it sit overnight so that some of the impurities have a chance to settle to the bottom, then gently pour off and use all but the last inch or so.)

A note on measurement

Basic simple syrup is called 1:1 and is made with “equal parts” water and sugar. Technically this means equal parts by weight, so for example you would weigh out 125 grams of water and 125 grams of sugar on your kitchen scale. Since most Americans don’t cook with scales, it’s totally fine to use volumetric measurement in this recipe. 1 U.S. cup sugar weighs a little less than 1 cup water, but — especially after a little bit of evaporation during simmering — it hardly matters.

How to make it

Here’s an overview of what you’ll do to make a perfect batch of simple syrup for cake, cocktails, and more. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

  • Pour the sugar into a small pot.
  • Add the water.
  • Heat over medium, stirring frequently, until fully dissolved.
  • Let cool completely before using or storing in a glass container.

Suggested variations

For a more concentrated sweetener with a more viscous consistency, use two parts sugar to one part water.

Demerara simple syrup

Demerara sugar is a minimally processed sugar that retains a light amber color and a more nuanced flavor with hints of molasses. You can use it instead of regular granulated sugar for a more richly flavored syrup. Turbinado sugar is similar (but a bit more finely textured, lightly flavored, and less sticky). You can also use that if you like.

Steeping dry ingredients

It can be really nice to steep tea, dry spices, and other dry ingredients in your simple syrup for cake or beverages. To the sugar and water, you can add a couple of tablespoons of looseleaf tea (like Earl Grey), a couple of broken cinnamon sticks, half a vanilla bean pot split open with a knife, a few cloves or star anise pods, dried hibiscus flowers or lavender — you name it.

Let the ingredients steep for 24 hours, then strain before using the syrup. These additions do not shorten the shelf life of the syrup.

Steeping fresh ingredients

You can also use fresh ingredients to flavor your syrup. Try a big handful of torn basil or mint leaves, a sliced jalapeño, the peel of an organic lemon, lime, orange, or grapefruit removed from the fruit with a vegetable peeler, or a cup of fresh strawberries, blueberries, blackberries, or cranberries.

Let the ingredients steep for 24 hours, then strain without pressing down on the solids. Syrup made with these fresh additions should be used within a week or so.

Incorporating extracts

For the easiest flavoring of all, you can stir in a little bit of your favorite good-quality extract. For milder flavors like vanilla and orange, start with about a teaspoon of extract per cup of syrup and adjust to taste. For stronger extracts like almond, start with ¼ teaspoon and work from there. Extracts do not shorten the shelf life of the syrup.

Storing simple syrup

Once cooled, pour the syrup into a clean glass jar with a tight-fitting lid and place it into the refrigerator. Plain syrup or any variation infused with long-lasting or dry ingredients (such as cinnamon or vanilla) will keep for a month. If you’ve steeped a fresh ingredient like mint or basil leaves, use the syrup within one to two weeks.

Expert tips and FAQs

What is the cold method?

Some people make simple syrup with cold water, stirring the sugar in over a period of 20 minutes or so, or blending it for at least 60 seconds until the sugar dissolves. This method theoretically makes the syrup ready to use sooner, since you don’t have to let it cool. It can also help avoid changing the flavor of delicate additions such as basil or mint. I don’t bother with it, but you’re welcome to give it a try!

Can you freeze simple syrup?

You sure can. A standard ice cube from a tray is about one fluid ounce, (30 ml) (two U.S. tablespoons). You can pour leftover syrup into a tray, freeze until solid, and then transfer to an airtight container like a zip-top freezer bag. That’s an easy way to keep what’s essentially measured doses of syrup on hand. You can defrost in the fridge overnight, at room temperature, or with a quick spin in the microwave.

How to use it

This recipe is ready to use to sweeten drinks, to give cakes an extra dose of moisture, or to create other sweet treats. Try it in:

Cook Time
5 minutes

Total Time
5 minutes

  • 1 cup (198 grams) granulated sugar
  • 1 cup (237 ml) (237 grams) water


  • Place the sugar and the water in a small pot.
  • Cook over medium heat, stirring frequently, until the sugar has dissolved.
  • Cool completely before using.


  • If you have a kitchen scale and want to make a truly 1:1 syrup, weigh your ingredients and use an equal amount of water and sugar by weight. It doesn’t make a perceptible difference in this case, but weighing ingredients precisely is a good practice.
  • Once cooled, pour the syrup into a clean glass jar with a tight-fitting lid and place it into the refrigerator. Plain syrup or any variation infused with long-lasting or dry ingredients (such as cinnamon or vanilla) will keep for a month. If you’ve steeped a fresh ingredient like mint or basil leaves, use the syrup within one to two weeks.
  • Rich simple syrup: For a more concentrated sweetener with a more viscous consistency, use two parts sugar to one part water.
  • Demerara syrup: Demerara sugar is a minimally processed sugar that retains a light amber color and a more nuanced flavor with hints of molasses. You can use it instead of regular granulated sugar for a more richly flavored simple syrup. Turbinado sugar is similar (but a bit more finely textured, lightly flavored, and less sticky). You can also use that if you like.

Let the ingredients steep for 24 hours, then strain before using the syrup. These additions do not shorten the shelf life of the simple syrup.

For the easiest flavoring of all, you can stir in a little bit of your favorite good-quality extract. For milder flavors like vanilla and orange, start with about a teaspoon of extract per cup of simple syrup and adjust to taste. For stronger extracts like almond, start with ¼ teaspoon and work from there. Extracts do not shorten the shelf life of the syrup.

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