Honey vs Sugar Substitute

Suddenly, hearing the classic song, “Sugar Sugar” by The Archies playing in my head.

• 3 TBSP Honey Replaces ​1/4 Cup Sugar
• 3 TBSP Honey Replaces 1/3 Cup Sugar
• 1/3 Cup Honey Replaces 1/2 Cup Sugar
• 3/4 Cup Honey Replaces 1 Cup Sugar
• 1 1/2 Cups Honey Replaces 2 Cups Sugar 

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Most Common Honeys

• ​Acacia – Cereal, Dessert, Teas & Yogurt
• Alfalfa – Dressings, Sauces & Teas
• Bakers Special – BBQ Sauces, Pastries & Wheat Breads
• Buckwheat – Breads, Cakes, Glazes, Marinades & Sauces
• Clover – Cereal, Desserts, Meats, Sauces, Sweet Bread & Yogurt
• Creamed – Bagels, Biscuits & Toast
• Dandelion – Juices
• Eucalyptus – Pastries, Teas & Toast
• Goldenrod – Scones, Teas & Yogurt
• Lavender – Cakes, Frosting, Lemonade, Shortbread Cookies & Teas
• Hot – Garnish
• Linden – Crackers, Meat Marinade & Toast
• Manuka – Bagels, Cereal, Biscuits, Toast & Yogurt
• Orange Blossom – Biscuits, Cocktails, Pancakes, Pastries, Salad Dressings, Sauces & Teas
• Wildflower – Breads, Meats & Muffins

Note

• Adding 1/4 TSP Baking Soda for every cup of honey will balance the acidity taste.
• Commercial brands tend to dilute honey which compromises quality and taste.
• Honey burns and caramelizes, at lower cooking temperatures.
• Honey is a great substitute in banana bread, coffee, glazes, marinades, sauces, salad dressing, smoothies and teas.
• Honey creates moisture, so your liquid ratio may require adjusting.
• Honey is denser than sugar.
• Honey is a natural sweetener.
• Honey is not a substitute in cookies. 
• Honey is slightly acidic.
• Honey is sticky, lightly oiling measuring tools will help from sticking.
• Honey will not create an airy and light texture when creamed with butter.
• There are 300+ honey variants which vary in color and taste.