How to Substitute Honey for Sugar in Baking and Cooking with Printable Kitchen Cheat Sheet & Conversion Chart (2024)

FAQs

How to Substitute Honey for Sugar in Baking and Cooking with Printable Kitchen Cheat Sheet & Conversion Chart? ›

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.

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.

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.

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.

Honey is more liquid than sugar, changing the consistency of your baked goods. Honey is more acidic than sugar and will change the flavor of your baked goods. Honey browns more quickly than sugar, which can result in overbaked goods.

For basic baked goods like sugar cookies or pound cake, using maple syrup or honey instead of sugar lends the finished product a little extra flavor. You'll need a little less of these sweeteners for your recipe—just ¾ cup of maple syrup or honey replaces a full cup of granulated sugar.

So is there a definitive answer to which is healthier, honey or sugar? Both should be consumed in limited amounts. Honey may have a slight edge, but excess consumption of either is more dangerous to your health than the advantage of choosing one over the other.

Used sparingly, honey can be part of a healthy, balanced diet for people living with diabetes. But it's good practice to get into the habit of limiting honey and any added sugar as much as possible. More than focussing on an individual ingredient, think about what you eat for each meal as a whole.

out the sugar for honey! Just substitute honey for the. same amount of sugar in the recipe and add a little. extra flour to make up for the added moisture.

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.

Several studies have been done on the effectiveness of honey. Studies in rats showed that honey does have a modest effect on lowering blood pressure, but studies in humans have not shown a consistent, significant drop in blood pressure.

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.

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.

Honey, maple syrup, or agave nectar

Replace each cup of brown sugar (200 g) with 2/3 cup (160 mL) of liquid sweetener of your choice. For every 2/3 cup (160 mL) of liquid sweetener used, reduce other liquid sources by approximately 1/4 cup (60 mL).

Versatility: Soft set honey can be used in the same ways as liquid honey. It is great for sweetening tea or coffee, baking, cooking, or simply eating with a spoonful. However, its unique texture makes it particularly good for spreading on toast or stirring into yoghurt or oatmeal.