Maple syrup, not to be confused with pancake syrup, has a rich flavor and deep reddish coloring. Depending on your recipe, you might have success replacing corn syrup in the recipe with maple syrup. Substituting corn syrup's neutral flavor with maple syrup will have a distinctive maple taste in addition to sweetness -- this cannot be avoided with such a substitute, but it will be less of a difference if the original recipe called for dark corn syrup. Your food also will not brown as fast with maple syrup because the sucrose in maple syrup has a higher temperature at which it caramelizes compared to the glucose found in corn syrup, according to "The Science of Good Food."
Replace an equal amount of corn syrup with maple syrup in baked goods such as quick breads, pies, cakes and cookies. For instance, if your recipe calls for 1 cup of corn syrup, use 1 cup of maple syrup.
Increase the amount of baking soda in baked good recipes by ¼ tsp per ¾ cup of maple syrup.
Bake foods with the maple syrup substitute at 25 degrees Fahrenheit higher for the same amount of time in the recipe to compensate for the slower browning.