There have been a number of posts of how a non-diabetic responds to a meal. I posted the graph below earlier this year.
https://forum.tudiabetes.org/uploads/default/32013/bcbc6a26afc39914.jpg
As to maple syrup, it isn’t the best for treating a low fast. Maple syrup is basically table sugar (sucrose) which is composed of equal parts glucose and fructose. While the glucose will act quickly the other half (fructose) has to be processed by your liver and contributes little to raising your blood sugar. Sugar is sweet but not as potent as pure glucose. Look for pure glucose, sometimes called dextrose or corn-sugar.
ps. Corn syrup which is the precursor to corn-sure actually predated High Fructose Corn Syrup and is still made in varying levels of glucose all the way up to 95% glucose.