Substitute Maple for Belgian Candi Sugar?

Anyone ever tried substituting maple syrup for some (or even all) of the belgian candi sugar used in Dubbels, or similar dark belgian styles? I’m thinking of trying a half-and-half split between candi sugar and maple syrup for a Dubbel.

I say go for it. but you will not get the same flavour profile from maple as from the candi sugar. The flavor contributions from maple are very subtle. I would put as much as you can afford in and possible add it mid way through fermenation so as to retain as much aromatics as possible.

I’ve substituted date syrup for candi syrup with great success. And it won a competition ribbon. I think Charlie P wrote in an article once that you should do something to make the belgian your own, because Belgian brewers are all over the map.