Because honey has a higher percentage of fructose than sugar, it tastes sweeter, and less is required for equal sweetness. Due to honey’s ability to retain water, products made with honey tend to remain moister longer than similar products made with sugar or other sweeteners.
Importantly, honey contains healthy enzymes, antioxidants and varying amounts of numerous vitamins and minerals. Sugar contains no nutrients.
Some minor adjustments may need to be made to a recipe when substituting honey for sugar:
1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired.
2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.
3. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey.
4. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product. Moisten a measuring spoon or cup first with water, oil, or an egg before measuring the honey to prevent it from sticking to the measuring utensil.