We love replacing sugars in our recipes with honey, for the natural sweetness that honey has to offer, as well as an addition of trace amounts of protein, vitamins, minerals, and enzymes with nutritional value. Here are some rules to stick to for your baking!

Use less honey than sugar.

Honey is more dense and sweeter than sugar is. For every cup of sugar required in a recipe, use 2/3 of a cup of honey.

Reduce the liquids.

Honey, obviously, contains more moisture than granulated sugar. Therefore, make sure that you reduce other liquids in the recipe (think milk, oil, bananas, applesauce, etc.) by 1/4 of the amount of honey you add. For example, if a recipe calls for one cup of honey, reduce the required milk from 1 cup to 3/4 cup.

Add baking soda.

Honey is naturally acidic, which can raise the overall acidity of your recipe and change the way they way they bake. I recommend adding 1/4 teaspoon baking soda for every 1 cup honey used, to add some a base and neutralize the honey.

Lower oven temperature

Honey caramelizes at lower temperatures than sugar does, so it is important to turn down the temperature to avoid burning your baking. Reduce the temperature of the oven by 25°F, and check on your baking early and often.

Other easy substitutions for your kitchen:

1 tablespoon white sugar = 3/4 tablespoon (2 teaspoons) of honey

1 tablespoon brown sugar = 3/4 tablespoon (2 teaspoons) of honey

1 tablespoon corn/golden syrup = 1 tablespoon of honey

1 tablespoon maple syrup = 1 tablespoon of honey

1 tablespoon molasses = 1 tablespoon of honey

1 tablespoon Agave = 1 tablespoon of honey