Maple flavoring can infuse richness and depth to your cooking and baking. And maple extract is a great way to add it. But what if you don’t have any on hand? We’ve got you covered. Here are the 14 best maple extract substitutes.
From cookies to cupcakes and cakes to ice cream, adding maple extract can be a delicious way incorporate a touch of sweetness. But it often takes a backseat to other extracts like vanilla or almond.
So what if your recipe calls for maple extract but it’s nowhere to be found in your pantry? Don’t worry! Chances are you do have one of these common substitutes on hand.
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What is maple extract?
Before we jump right into the best substitutions for maple extract, let’s take a look at what is and how it can be used.
Maple extract is a food additive that can add intense maple flavor to dishes. It’s primarily used in baked goods, but it can also be added to a variety of sweet treats like ice cream, pudding, and mousse.
It’s derived from the sap of maple trees and generally comes in two varieties, pure maple extract and imitation maple extract.
I prefer pure maple extract as it tends to have a purer maple sweetness, rather than a more sugary one. One reason for this is that imitation varieties often include added sugar. So it’s a good idea to check the label to see if any artificial flavors or extra sugar is included in the extract you’re considering buying.
Maple extract is not as easy to find as the more common vanilla extract, but you should be able to get it at most larger grocery store chains and online retailers.
Best Maple Extract Substitutes
Not all maple extract substitutes will be appropriate for every recipe. So we’ve included ideas on which may work best depending on the dish you’re making or how much maple flavor you’re looking for.
Let’s start with the ones that are maple-based, and will give your recipes the closest maple-flavor matches.
1. Maple syrup
One of the most versatile and accessible maple extract substitutes in maple syrup.
It has the same wonderful maple flavor profile as maple extract so you can easily swap it out in your recipes without affecting the overall taste. But in order to get that flavor, you want to make sure you get pure maple syrup rather than the artificial kind.
Imitation maple syrup typically includes high fructose corn syrup and artificial colors and flavors. So it will add sweetness, but not necessarily a deep, maple essence.
Maple syrup may be the best substitute, but it won’t have the intense flavor of maple extract, so you’ll need to use more in your recipe. A good baseline is to use twice as much syrup as you would extract, but you may need to experiment a bit depending on what you’re making.
2. Maple sugar
As the name implies, maple sugar is a natural type of granulated sugar that’s made from maple trees. Essentially, it’s tree sap that is boiled until the water content is removed and solid sugar is left.
This ingredient is kind of like a 2-for-1 in your recipe. That’s because when using it as a maple extract substitute, you’ll actually want to switch the sugar in your recipe for maple sugar.
And it’s super easy to substitute. You can simply swap it out 1:1 for regular sugar without changing the texture of your dish, as maple sugar adds no extra moisture. And maple sugar has a similar flavor to maple extract.
3. Maple candy
Maple candy is made by mixing butter with boiled maple syrup and pouring it into molds — traditionally in the shape of maple leaves. The result is a sweet, creamy, fudge-like candy.
This can be a good option as a maple extract substitute because of its high concentration of maple flavor.
To use it, simply melt it down in the microwave until it’s in liquid form, then add it to your recipe. You could also melt it on the stovetop similar to the way you’d melt chocolate — in a glass bowl over a pot of simmering water.
Use the same amount of melted maple candy as you would maple extract.
4. Maple honey
Maple honey is produced by bees who harvest nectar from maple trees, and the sweet flavor is smooth, rich, and creamy. It can be rare because maple trees often bloom in early spring before bees are actively gathering nectar. But you can find maple honey online fairly easily.
To use it as a substitute for maple extract, dilute it with water until you dissolve the honey altogether. Usually, a 1:1 honey-to-water-ratio works best.
Once it’s fully mixed, you can add it to your recipe just as you would maple extract.
5. Maple butter
Certain baked goods can be great candidates for using maple butter instead of maple extract. Think recipes that call for a lot butter like some cookies, cakes, shortbread, and fudge.
You’ll want to use it in addition to the regular butter in these recipes, not as a replacement. The best way to incorporate maple butter is to melt it down and use the same amount of maple extract that the recipe calls for.
If you want a bit richer maple flavor, you can always add more maple butter.
6. Maple creamer
Are you making a dairy-based maple recipe? Try substituting maple coffee creamer for maple extract. Either replace dairy or cream components in your recipe or use it in addition, depending on what you’re making.
For example, if you’re making maple whipped cream, you’d add maple creamer to your heavy cream to replicate the maple extract flavoring.
You’ll likely need to use more maple creamer than you would maple extract, as the creamer won’t be as concentrated.
7. Molasses
Molasses is a common substitute for maple flavoring. It doesn’t have quite the same maple essence, but it works well in baked goods and will add richness to them.
The easiest way to use it is to add the same amount of molasses as you would maple extract. But molasses can have a strong and somewhat astringent flavor, so you may need to moderate a bit depending on your personal preference.
The good news is that molasses is readily available at local grocery stores and it’s affordable, so it can make a great substitute.
8. Vanilla extract
Vanilla is a popular ingredient in a lot of baking, so it’s no surprise that vanilla extract can be a good substitute for maple extract. However, you won’t get the same amount of sweetness with vanilla extract and it won’t impart quite the same maple flavor.
That means you may have to add a bit more sugar or other sweetener if necessary. Still, vanilla extract has quite a concentrated flavor, so don’t overdo it, otherwise you can end up with a very vanilla-forward dish.
9. Almond extract
If vanilla extract is, well, too vanilla or plain for your recipe, try using almond extract instead. It is also fairly concentrated, but the nice thing about almond extract is that it has some of that nutty flavor you get in maple extract.
And if you enjoy things like marzipan and almond macarons, you may find that almond extract can be the perfect maple extract substitute.
A good rule of thumb is to use the same amount as you would maple extract, but the almond counterpart can be strong, so adjust as necessary.
10. Rum extract
This ingredient will add a sweet, rich flavor to your recipe, so it’s similar to maple extract in that way. And even though it contains a fair amount of alcohol (like vanilla extract), most recipes call for only a small amount, so it’s unlikely you’ll feel any effects.
You will want to be careful with how much rum extract you use though, as it packs an intense flavor. Still, in a pinch, it can be a good maple extract stand-in.
11. Honey
If you’re looking for a clean, crisp sweetness, gold old-fashioned regular honey could fit the bill.
This natural sweetener is often used as a replacement for sugar in baked goods. And it’s also sweeter. So if you use honey, you can reduce or eliminate the amount of sugar you use altogether.
In terms of texture, honey and maple extract are similar, so using it won’t affect the overall texture of your dish. But you also won’t get the same rich, nutty flavor you get from maple extract.
12. Agave syrup
Agave syrup is a natural sweetener derived from the agave plant, which is a large succulent. This amber-colored liquid has a similar consistency to honey, but it isn’t as rich as maple extract, so if you’re substituting for it, you’ll need to use a larger amount.
Generally, you’ll add twice as much agave syrup, so if your recipe calls for 1 teaspoon of maple extract, use 2 teaspoons of agave syrup.
13. Brown sugar
Another common household ingredient that can be swapped for maple extract is brown sugar.
While brown sugar can add some flavor richness, it doesn’t have the same maple depth of flavor as the extract, so your dish may not end up with the same intensity. Still, in a pinch it can be workable in place of maple extract.
14. Biscoff cookie butter
Our last maple extract substitution option isn’t as common as some of the others, but it’s a surprisingly great alternative. That’s because it contains brown sugar and cinnamon, both of which add great richness and flavor.
It’s thick and creamy in its natural state, so it could simply be mixed in to a batter. Or you could melt some in the microwave first and incorporate it into your other ingredients that way, which could be great for icings or drizzles.
Plus, it tastes just like Biscoff cookies, so, bonus!
FAQ
It’s best to store maple extract in a cool, dry place out of direct sunlight like a pantry. If capped tightly and stored properly, it should keep for up to a year.
Yes, maple extract can contain alcohol up to 12% alcohol, but that’s less than vanilla or rum extracts, which can contain as much as 35% alcohol.
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