1 cup syrup = 1 cup sugar, but decrease the amount of liquid by 3 Tbsp for each cup of syrup used.
If baking, reduce oven temp by 25 degrees to prevent burning (maple syrup caramelizes faster than sugar)
Unless your recipe already calls for an acidic ingredient like buttermilk or sour cream, add ¼ – ½ tsp baking soda with the syrup