Use Honey in Place of White Sugar
Revision as of 22:12, 8 December 2016 by Kipkis (Kipkis | contribs) (importing article from wikihow)
If you are trying to cut down on sugar consumption, or replace it with an alternative that is less refined, honey is the perfect option. A recent study has even shown that honey is better for health than sugar. Honey is sweeter than sugar, so you need to use less. This is a simple way to replace white sugar with honey.
Contents
Ingredients
- Honey (about 1/4 the amount of sugar you would normally use)
Steps
- Be aware that honey is richer than white sugar in both flavour and texture.
- Replace 1 teaspoon / 5 ml of white sugar with a quarter teaspoon / 1 ml of honey. Alternatively, BBC Food suggests that it is easier to replace one quantity of honey for each one and one quarter quantities of sugar. The ratio should be 4:5.
- Follow the recipe as directed but you will need to make appropriate adjustments for the additional liquid density contained in honey (see "Tips").
Tips
- Honey has quite a strong flavour of its own - be careful substituting it in recipes where it might dominate the overall flavour. Fruit is susceptible to being overwhelmed by the flavour of honey.
- Honey is hygroscopic, meaning it absorbs moisture. This ability means that cakes should turn out to be more moist when using honey in place of sugar.
- Lower the oven temperature by 25ºF when substituting honey, to prevent over browning.
- A cup of honey contains 1/4 cup of water; this means that you should cut down on liquids by the same amount.
Things You'll Need
- Honey
- Recipe with sugar
- Appropriate implements for pouring the honey
