Maple syrup

For many people who enjoy fluffy pancakes or waffles, maple syrup is certainly a gift from nature. It has left its stamp on people's emotions, stomachs, and big business, from lattes to bacon. According to Michigan State University, tapping trees for the delicious substance is one of the nation's oldest agricultural practices, and business is booming. However, not all maple syrups are made equal. Grade A variations include Grade A Amber Color, Grade A Dark Color, and Grade A Very Dark Color (via Bascom).

Prioritize the Grade A Dark Color or Grade A Very Dark Color to replicate the traditional powerful brown sugar flavor, even though all of these grades are good and will work. Blogchef suggests using 3/4 cup of maple syrup to 1 cup of brown sugar when converting amounts. As with honey, you must cut back on your overall liquid intake by 3 tablespoons for every 34 cups of maple syrup. In addition, unless your recipe asks for sour cream or buttermilk, you need to add 14 teaspoons of baking soda. Since liquid sweeteners brown more quickly than regular sugar, keep in mind to lower your oven's temperature by 25 degrees.