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There are no hard and fast rules to substituting honey and sugar in recipes, but these guidelines should help you quickly decide how much honey to use in a particular recipe instead of table or cane sugar.

In general, substituting honey for sugar seems to be a matter of taste. Some people use it cup for cup,  while others prefer 1/2 cup – 2/3 cup of honey per cup of white sugar. Reduce the amount of other liquids by 1/4 cup for every cup of honey used. Lower the oven temp about 25 degrees F to prevent over-browning and add 1/4 teaspoon of baking soda for each cup of honey to your batter. Honey is naturally acidic and the baking soda tempers it.

Diabetics should keep in mind that honey does not reduce the calorie or carbohydrate content of the sugar recipe, and thus is not an acceptable sugar replacement for people on diabetic diets.

Substituting honey for other sweeteners

  • Molasses: To substitute molasses for honey, use exactly the same amount. The resulting flavor and color will be a bit darker and heavier. The reverse is true if you swap honey for molasses.
  • Corn Syrup: To substitute honey for corn syrup, use exactly the same amount, but reduce any other sweet ingredients, since honey has more sweetening power than corn syrup.
  • Dark Brown Sugar: Follow the equation for plain table sugar under General Recommendations, but also substitute a little molasses for a portion of the honey to retain the expected flavor. Brown sugar is just white sugar where the molasses have not been completely removed by refining. Brown sugar, on the other hand, attracts moisture, so it will keep baked goods from drying out so quickly. Also, brown sugar has some molasses in it, which adds moisture, and certainly changes the taste.

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Here is a great recipe for a seasonal Pumpkin Honey Bread.

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