Maple syrup can be substituted for granular sugar in almost any baked product with the following modifications to the recipe:

• Use 1½ cups of syrup for each 1 cup of granulated sugar.
• Decrease the liquid in a recipe by one-half.
• Add ¼ teaspoon baking soda for each cup of maple syrup used in substitution.
• Decrease oven temperature by 25 degrees F.

Ohio ranks 6th nationally in maple syrup production, providing 130,000 gallons in 2014.

Sap is 2 percent to 3 percent sugar. The sugar content of syrup is 66.5 percent.

It takes 35 to 45 gallons of sap to make one gallon of syrup.