Adjusting a recipe to
substitute HONEY for sugar
In general, HONEY can be substituted for sugar in baking by following
these tips:
·
Replace every 1 c. sugar with ¾ c. honey (because
honey is sweeter than sugar).
·
If possible, reduce the liquid content of the recipe
by ¼ c. for every cup of honey used. I’ve found that it isn’t necessary,
though, when there is no liquid in the recipe (milk or water).
·
Add ¼ - ½ tsp. soda to the recipe (to balance the
increased acidity of the recipe when honey is added. This will help it to rise
better.)
·
Reduce the oven temperature by 25 degrees
Farenheit. (Honey tends to caramelize
and burn faster than sugar at higher temperatures.)
