Baked goods made with honey are moist and dense, and tend to brown faster than those made with granulated sugar. Unless the recipe includes sour cream or buttermilk, add a pinch of baking soda to neutralize the acidity. Molasses is a byproduct of refined sugar production. It is made up of sucrose, glucose, fructose, and also contains small amounts of B vitamins, calcium, and iron. Molasses imparts a dark color and strong flavor to baked foods, but is not as sweet as sugar.
Maple syrup is made from the sap of sugar maple trees, and is a combination of sucrose and glucose.
The sap is boiled down into the sweet, delectable syrup we pour over our pancakes and waffles. It is also very good in cookies, pies, and cakes. There are several grades of syrup available. Grade A maple syrup is golden brown and has a light flavor. Grade B is heavier, darker, and has more of that mapley flavor.