Maple Syrup Cooking
Maple syrup makes a great substitute for white cane sugar. Maple Syrup cooking is a matter of conversion. Generally, the conversion is 1/2 to 3/4 cup of Maple syrup = 1 cup of white cane sugar. Be sure to reduce the liquid in your recipe by 3 tablespoons per cup.
There are great conversion charts and calculators below
Baking with Natural Sweeteners
Maple Apple Butter
Maple Bacon Brussel Sprouts
Maple Cinnamon Roasted Butternut Squash