— Susan Dascenzi

So they don't actually substitute one for granulated sugar. Um, the fruit paste and maple syrups, uh, you know, even agave stuff like that, you definitely need to, um, either look up a conversion specifically for the recipe type that you're doing or do a little bit of experimentation with those. Um, they, they definitely react very different than a granulated sugar. So something like a fruit paste in a muffin recipe will give you a lot more moisture in that muffin, which could be great to keep it moist, but it also might be too much moisture and you might need to cook it a little bit longer too. So your recipe is going to alter a little bit. If you're using a one-to-one ratio, um, typically you're not going to use as much of a fruit paste or something like that. Um, but for maple syrup it could be a little bit more, right. So, and again, that's also depending if you're doing a baking recipe versus if you're doing like, um, maybe like a stir fry that asks for brown sugar in it or something like that. Um, very different kinds of things, um, in those. So each one of those kinds, kinds of situations is going to be different, but it's usually not a one-to-one ratio. I hope that helps a little bit. So it's just doing a little bit of research on each of the recipes you're doing the swapping out for.