Originally Posted by auroravioletta
Actually, they're not. At least not for me! (Danged if I know why. I just know it works.) I have food intolerances/allergies. I can't have anything derived from sugar cane, and I also react to sugars from sugar beet and corn syrup. And every other sugar I have tried other than honey and maple. And agave nectar. I can have that, too.
Auroravioletta, are you allergic to corn and beets? Also, just curious, have you tested yourself in a double blind fashion? Dissolving all the sweeteners into a solution and pinching your nose should prevent you from recognizing them.
Anyway... curiousity aside... here's I how approach liquid sweeteners. Because all liquid sweeteners can vary in their water content, I approach each brand individually. I do this by reverse engineering the sugar/water quantities from the nutritional label. The serving size (both in volume and weight) along with the number of sugar grams tells you what you need to know. Here's the specs for an imaginary brand of maple syrup:
Serving size 1 T. (20 g)
Sugars 13 g
Since I'll be working in cups and not Tablespoons, I convert it to cups:
1 C. (320 g)
Sugars (208 g)
320 g - 208 g = 112 g. water (1/2 C.)
So, a cup of this
maple syrup contains 208 g. sugar (about 1 C. equivalent) and 1/2 C. water. Don't be tempted to use these numbers. The maple syrup you use will not be the same concentration. If the recipe I was converting listed 1 C. sugar, I'd sub 1 cup maple syrup and subtract 1/2 C. liquid to compensate.
This is far from exact, and because honey has a greater percentage of fructose than maple syrup, it won't fit into this equation quite as well, but it will be better than guessing.