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Jan 28, 2006 01:44 PM

Converting Sugar to Honey

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I want to replace the sugar in a couple recipes with honey. What is the conversion rate?

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    1. re: Emme
      Hungry Celeste

      Be careful--sugar has different properties than honey. In baked goods, the substitution can be tricky because honey adds water & also affects how the finished product holds up after a day or two. Honey will draw moisture out of the air, so your baked goods don't "keep" as long, in my experience. In ice cream, honey makes for a rock-hard and often unpleasantly granular finished product--best to consume honey-sweetened ice cream within a day of making.

      1. re: Hungry Celeste

        Celeste is right... replacing sugar with honey is risky business. Honey is 17% water, so for each cup of sugar you replace with honey, you will need to remove 8 teaspoons of liquid elsewhere in the recipe. It won't taste the same (honey does not taste like sugar and tends to be 'sweeter') and will kill the shelf life of your baked goods (honey is hygroscopic and draws water to itself, causing things baked with honey to turn mushy).

        1. re: Das Ubergeek

          Also, since most commercial honey is not especially granular at room temperature, doing things like creaming butter with honey results in a denser crumb because you don't have the hard sugar tearing holes in the butter.

          You can't make biscuits, for example, with honey instead of butter, because you can't cut butter into anything that has such a sticky mess in it.