It possible to substitute sugar with Raw Honey. This is not only healthy, but baking with honey adds different flavors to the end product. Lehua Honey adds sweet floral flavor, Macadamia Nut Honey has a nutty caramel flavor, and Wild Flower Honey is sweet without the floral note of the Lehua Honey.
For your recipes, when it comes to substituting honey for sugar, it’s not simply an even trade.
1. Use less honey than sugar.
You will need to reduce the overall amount of sweetener when swapping white sugar for honey, as honey can be two or even three times as sweet depending on the honey. Use your best judgement depending on the flavor. Lehua Honey , is extra sweet, while some, like Macadamia Nut Honey, is much less so, but the general rule to adhere to is as follows:
The Rule: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
2. Reduce the liquids.
Honey is made up of about 20 percent water, which means you’ll also want to reduce the total amount of liquids in the recipe to counter the extra liquid from the honey. “When I am first testing a revamp of a white sugar recipe by using honey instead, I start by reducing the liquid by about a quarter to a third,” says Sever.
The Rule: For every 1 cup of honey you’re using, subtract 1/4 cup of other liquids from the recipe.
3. Add baking soda.
If the recipe doesn’t already call for it, you’ll need to add a little baking soda. This is because honey is naturally acidic, and baking soda helps balance that acidity to allow the baked good to rise properly.
The Rule: Add 1/4 teaspoon baking soda for every 1 cup honey used.
4. Lower oven temperature
The higher sugar content in honey means it caramelizes and therefore burns faster than granulated sugar. To ensure that whatever you’re baking doesn’t brown too quickly, lower the heat and keep a watchful eye. “Check it early and often to avoid burning or overbaking,” recommends Sever.
The Rule: Reduce the temperature of the oven by 25°F.