FAQs
To substitute 1 cup of sugar: Use 2/3 cup honey. Honey is sweeter than sugar, so you need to use less. Decrease other liquids in the recipe by 1/4 cup, because there's water in the honey too.
How do you substitute honey for sugar in baked goods? ›
To substitute 1 cup of sugar: Use 2/3 cup honey. Honey is sweeter than sugar, so you need to use less. Decrease other liquids in the recipe by 1/4 cup, because there's water in the honey too.
What is the ratio of honey to sugar in baking? ›
Honey is largely fructose and is therefore much sweeter than refined sugar. Depending on the honey, it can be two or three times sweeter than sugar. For every 1 cup of sugar, replace it with 1/2 to 2/3 cups of honey. Use our infographic for conversions.
What is the difference between honey and sugar in baking? ›
Honey results in a moister, fluffier texture.
Sugar is a dry, loose granule, and it imparts that texture to baked goods. Cookies and cakes made with sugar tend to be more dry and to crumble more easily. Meanwhile, goods made with honey are deliciously moist and have a tighter crumb that does not disintegrate as easily.
What changes are needed when honey is substituted for sugar in a shortened cake? ›
Since honey is about one-fifth water and retains more moisture than sugar, you'll need to reduce the amount of liquid ingredients, such as water or milk, listed in the recipe. Also, honey is naturally acidic, and too much acid prevents baked goods from rising.
What happens if you use honey instead of sugar? ›
Honey is sweeter than granulated sugar, so you might use a smaller amount of honey for sugar in some recipes. But honey actually has slightly more carbohydrates and more calories a teaspoon than does granulated sugar. So any calories and carbohydrates you save will be minimal.
How do you substitute sugar in baked goods? ›
For every cup of sugar, you can replace it with a 1/2 cup to 2/3 cup of honey or 2/3 cup agave. If using maple syrup or molasses, 3/4 cup to 1 cup will do the trick.
What does honey do in baking? ›
What Does Honey do in Baking? Honey is a 'humectant'. This means that it retains moisture- great news for baking as it helps keep biscuits and cake moist. Honey compared with traditional refined sugar, also means you gain a richer colour and fuller flavour.
At what temperature does honey turn to sugar? ›
However, it destroys most of the beneficial enzymes. Lastly, honey will crystallize faster when it's stored between 50-59°F. This means that it's not a good idea to store honey in the refrigerator. Honey is best stored at temperatures above 77°F to avoid crystallization.
How much honey do you put in baking soda? ›
Because baking usually requires perfect pH balance, you'll want to add ½ teaspoon (read: a tiny, tiny amount) of baking soda for every 1 cup of honey in the recipe. This will counteract the acidity in the flavor, and help your baked goods rise against the weight of the honey.
“Honey does not spoil, however for best quality, the USDA recommends storing honey for up to 12 months,” Amidor says. “After that time, it remains safe but the quality may not be as good. If the honey becomes cloudy, crystallized or solidified this is not a food safety concern.”
What is the healthiest alternative to sugar? ›
Stevia and monk fruit are both naturally derived from plants and some people feel they have a flavor very similar to regular sugar. The FDA says these sweeteners are “generally regarded as safe,” which means they are safe to use for their intended purpose.
Can you use honey as a sweetener in baking? ›
Honey is much sweeter than sugar, so use 1/2 - 2/3 cup honey for every cup of sugar in your recipe. Because honey is sweeter than sugar, you might not want to substitute at a 1-1 ratio (even though you can up to one cup). We recommend experimenting with a ratio of 1/2 - 2/3 cups honey to 1 cup sugar.
What happens when you reduce sugar in baking? ›
In some baking, such as quick breads and cake, sugar is an essential ingredient for providing the right moisture and texture. The chemistry of sugar attracts water molecules, so cutting it out can make your baked goods too tough and dry.
How much honey equals 100g of sugar? ›
replace 1 cup of sugar with 5/8 cup of honey / replace 100g of sugar with 75g of honey.
Does artificial sweetener perform the same in baking as sugar or honey? ›
Artificial Sweeteners
Sugar substitutes are another option, but they won't provide the same volume and tenderness as sugar or the options mentioned above. Some also have an unpleasant aftertaste when heated.
How much honey to replace 1/2 cup sugar? ›
Up to one cup, honey can be substituted for sugar in equal amounts. For example, you can substitute 1/2 cup of honey for 1/2 cup of sugar called for in a recipe. Over one cup, use about 2/3-3/4 cup of honey for every cup of sugar. This is because honey is actually sweeter than sugar.
Can you use honey that has turned to sugar? ›
Does honey go bad when it crystallizes? No, honey doesn't go bad when it crystallizes. You can decrystallize honey. But if the crystallized honey starts to ferment, the flavor will change, and you won't be able to restore the honey.
How much sugar equals 1 teaspoon of honey? ›
1 teaspoon of honey = 7 grams of honey. So 1 teaspoon of honey contains 5.5 grams of sugar. That includes Fructose (40%, or 2.2 grams), Glucose (30%, or 1.65 grams) and Sucrose (30%, or 1.65 grams).
Which is the safest sugar substitute? ›
Stevia and monk fruit are both naturally derived from plants and some people feel they have a flavor very similar to regular sugar. The FDA says these sweeteners are “generally regarded as safe,” which means they are safe to use for their intended purpose.
