Here are some quick tips for substituting sugar in recipes with other all-natural sweeteners.
- 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 of honey depending upon the sweetness desired.
- Lower the baking temperature by 25 degrees and watch your time carefully since products with honey brown faster.
- 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.
- 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. Honey is heavy by weight. A 12-ounce jar equals one standard 8-ounce cup. A quart weighs 3 pounds.
Courtesy of cooks.com
Maple syrup
To replace sugar with maple syrup in general cooking, it is ideal to use ¾ cup of maple syrup for every cup of sugar. When it comes to baking, that same amount is used but also be sure to reduce the amount of overall liquid in the recipe by about three tablespoons for each cup of maple syrup substituted.
In order to replace honey with maple syrup in cooking, it is an even switch—one tablespoon of maple syrup for one tablespoon of honey, and so forth. It is a good idea to turn your oven temperature down about 25 degrees from the original cooking temperature when trading maple syrup for sugar in a recipe. This is because the maple syrup caramelizes at a lower temperature than sugar does.
Courtesy of maplesyrupworld.com
For each cup of sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup.
Because the moisture content of Brown Sugar (Schullo’s Panela) is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.
Courtesy allaboutagave.com
