How to Successfully Use Honey Instead of Sugar in Your Baking

Baking with honey can elevate your recipes with a unique depth of flavor, adding an earthy sweetness, keeping your baked goods moist, and contributing to browning, chewiness, and crispness. Each type of honey can impart a different flavor, making your treats even more delightful. However, substituting honey for sugar isn't as simple as a one-for-one swap due to honey's higher sweetness and different properties. Here’s how to successfully use honey in your baking.

When Not to Use Honey

Before diving into how to substitute honey for sugar, it's important to know when not to use honey. The main exception is when a recipe requires you to cream butter and sugar together. Granulated sugar's crystals cut into the butter, creating air pockets that expand during baking, resulting in a lighter texture. Honey, being denser, doesn’t incorporate air in the same way, leading to a heavier, chewier texture. Therefore, for recipes relying on this creaming method, stick to granulated sugar.

Tips for Baking with Honey

1. Use Less Honey than Sugar

Honey is sweeter than refined sugar, often two to three times sweeter, due to its higher fructose content. To avoid overly sweet baked goods, reduce the amount of honey used compared to sugar.

The Rule: For every 1 cup of sugar, replace it with 1/2 to 2/3 cup of honey.

2. Reduce the Liquids

Honey contains about 20 percent water, so you need to reduce the other liquids in your recipe to maintain the proper consistency. This adjustment helps balance the extra moisture honey adds to the batter.

The Rule: For every 1 cup of honey used, reduce the other liquids in the recipe by 1/4 cup. Additionally, for every egg in the recipe, add 2 tablespoons of flour to provide more bulk for the liquids to bind.

3. Balance the Acidity

Honey is naturally acidic, which can affect the rising process in baking. To balance this acidity and ensure your baked goods rise properly, add baking soda. This step is especially important for non-yeast recipes.

The Rule: Add 1/4 teaspoon of baking soda for every 1 cup of honey used.

4. Adjust the Oven Temperature

Honey caramelizes and burns faster than granulated sugar due to its higher sugar content. If your baked goods are browning too quickly or burning, it’s likely because your oven is too hot. Instead of changing the baking time, reduce the oven temperature.

The Rule: Reduce the oven temperature by 10°C (25°F).

Conclusion

Substituting honey for sugar in baking is a wonderful way to add natural sweetness and complexity to your treats. By following a few simple rules—using less honey than sugar, reducing other liquids, balancing the acidity, and adjusting the oven temperature—you can ensure your baked goods turn out perfectly every time. With these tips, you can confidently experiment with honey in your favorite recipes and enjoy the delicious results.