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Substituting Honey for Sugar in Baking Recipes

We get asked quite often how to substitute honey for sugar in recipes. Since recipes vary so much it is difficult to give an answer that works every time, but we think we have something pretty close. Keep in mind you may need to tweak the rules below if you find things aren’t turning out quite right. You may find that you need to leave some sugar in to get the right consistency, but either way you should end up using less which is always a good thing!

Here is a basic substitution rule that has worked well. Again, you may need to make some slight changes depending on what you are making but this is a good starting point. Enjoy!

  • Start by using honey for up to half of the sugar called for in a recipe. Honey is sweeter then granulated sugar so you don’t need as much. If a recipe calls for 1 cup of sugar use 1/2 cup of honey.
  • When baking you need to reduce the temperature by 25 degrees so that you don’t burn or over brown.
  • Since honey does contain a small amount of water you’ll need to reduce the liquid in your recipe by 1/4 cup for each cup of honey used.
  • Lastly, add a half teaspoon of baking powder for each cup of honey used in a recipe.

We hope that helps! Any questions or comments please add them below.

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