Substituting honey

1: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
-Honey can be two or even three times as sweet depending on the honey.

2:. For every 1 cup of honey you’re using, subtract 1/4 cup of other liquids from the recipe.
-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.

3:. Add 1/4 teaspoon baking soda for every 1 cup honey used.
-If the recipe doesn’t already call for it, you’ll need to add a little baking soda. Honey is naturally acidic, and baking soda helps balance that acidity to allow the baked good to rise properly.

4:. Reduce the temperature of the oven by 25°F.
-The higher sugar content in honey means it caramelizes and therefore burns faster than granulated sugar. Check early and often to avoid burning or overbaking.

*All numbers are approximations and depend on the type of honey used along with other factors. Adapt as needed.

You can’t swap honey for sugar is when the recipe calls for you to cream the butter and sugar. For air to be incorporated into the batter, the sugar needs to be lightweight. Granulated sugar crystals have sharp edges that slice the butter, creating air pockets that expand when heated, contributing to a lighter product. The density of honey will keep the air from integrating, weighing your baking down and making a coarser, chewier texture.