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3 Ways to Substitute Honey for Sugar

Though they both contain about the same number of calories, honey is preferable due to its lower glycemic index, higher vitamin content, and lesser degree of processing. Honey is naturally sweeter than sugar, so you can use less of it to achieve the same effect. Honey is preferable for those who are trying to reduce […]

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3 Ways to Substitute Honey for Sugar

Though they both contain about the same number of calories, honey is preferable due to its lower glycemic index, higher vitamin content, and lesser degree of processing. Honey is naturally sweeter than sugar, so you can use less of it to achieve the same effect. Honey is preferable for those who are trying to reduce their consumption of processed foods, and raw honey is the healthiest choice. However, there are several obstacles to overcome when using honey instead of sugar in baked goods.

If you’re interested in baking with honey instead of sugar, you may be wondering how to make the switch, how much honey to use, and what other adjustments to the recipe are necessary.

The good news is that you only need to make a few tweaks to your normal baking routine in order to use honey successfully. The end results will be as good as, if not better than, those obtained with regular sugar in the identical recipes.

Here are three guidelines to keep in mind when working with honey in the kitchen:

1.Cut Back on the Honey

Honey’s natural sweetness makes it possible to use considerably less of it than you would regular table sugar. When substituting honey for sugar, use two-thirds as much honey as sugar. For example, if a recipe asks for one cup of sugar, use two-thirds as much honey.

2. Cut Back on Fluids

Since honey is a liquid, it is necessary to alter the total amount of liquid in the recipe accordingly. For the best results, I use only 80% (or 4/5ths) of the liquid called for, and I may also add some more flour or baking soda. This will guarantee proper rise in your baked goods. Using honey sticks in your baked goods has the extra benefit of keeping them fresh and moist for longer.

3. Modify the oven’s heat setting

Honey-sweetened breads and cakes tend to look more attractive than their sugar-sweetened counterparts. This is because the honey promotes rapid browning, resulting in a more stunning final color. To prevent over browning, reduce the oven temperature slightly. Reduce the temperature by 25 degrees if the recipe asks for 375.

Using Honey in the Kitchen

In the kitchen, a clear, gentle bloom with a honeylike flavor works well. Clear honey is preferable because it has a more subtle flavor and won’t dominate the other ingredients in your dish.

Using Honey in Your Work

A simple honey-to-sugar conversion only requires a handful of small adjustments. To begin, spread some butter on your measuring spoons and cups to keep them from sticking. Utensils can also be heated in a pot of boiling water. The result is less wasted honey.

If you follow these guidelines, you can make tasty baked products without resorting to processed sugar. Using honey in place of normal sugar is so simple that once you do it, you won’t want to go back.

 

l
WRITTEN BY

lily-poole

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