How To Properly Substitute Honey For Sugar While Baking
July 17, 2019
source: Sioux Honey Association Co-Op
Nowadays, people generally care about their health more than any other generation before us. This is obviously a very good thing, and many people are constantly looking for ways to make their daily lives a little bit healthier. One extremely easy way to do this? By consuming less sugar, of course!
Sugar is one of the biggest culprits for weight gain, and it can also take quite the toll on the health of your teeth. If you’re someone who loves baking and sweet treats, we’re not saying that you have to give them up. By why not substitute sugar with honey instead? According to The Frugal Chicken, there are a few rules of thumb for substituting honey for sugar.
The first rule is to use less of it. The Frugal Chicken explains that honey is a powerful natural sweetener with a lot more flavor than sugar. However, she also recommends using less of the other liquids in your recipe, as honey is made up of 20% water. She explains that for every cup of sugar you’re substituting, you should reduce the other liquids by two tablespoons (unless you’re replacing less than 1/2 cup of sugar).
Another tip to remember is that because honey has a higher sugar content, it can cook and burn more quickly than regular sugar. To avoid burning your baked goods, reduce the oven temperature by 25 degrees. She also adds that because honey is more dense than sugar, it can turn your baked goods into hockey pucks. To keep your baking soft and chewy, she recommends adding 1/4 teaspoon of baking soda for every cup of honey you use.
You can also check out this conversion chart in order to accurately substitute honey for sugar. Big thanks to The Frugal Chicken for sharing all of this helpful (and healthier) information!
