|Instead of 1 cup granulated sugar use:||Reasons|
|Use 3/4 – 1 1/2 cup maple syrup||Maple syrup is less sweet than granulated sugar. If you like your recipes sweeter use the larger amount of syrup.|
|Decrease liquid by 2 to 4 tablespoons per 1 cup syrup used.||Maple syrup contains more moisture than the granulated sugar which the recipe called for.|
|Add 1/4 – 1/2 teaspoon Baking soda*||Maple syrup has a slight acidity which needs to be neutralized for the batter to rise and form properly. BUT Do NOT add baking soda if the recipe calls for buttermilk, sour milk, or sour cream since these liquids do the same thing.|
|Decrease oven by 25º||Maple syrup will tend to caramelize and burn on the top and edges before a batter using a solid sweetener like sugar.|
Substituting Honey for Sugar in Baking
Purchase a darker honey for a sweeter, more potent flavor, or a lighter-colored honey for a more subtle flavor, advises Cooks.com.
Lubricate measuring spoons and cups with water, oil or egg white to prevent honey from sticking, facilitating easy and accurate honey measurements.
Include the same amount of honey as sugar called for in a recipe if the amount of sugar is 1 cup or less. Use two-thirds to three-fourths as much honey as sugar for all quantities beyond the first cup. Stay near two-thirds to temper sweetness, or use up to three-fourths for significantly sweeter baked goods.
Reduce other liquids in the recipe by 1/4 cup for every cup of honey used after the first.
Mix in 1/4 tsp. baking soda for every cup of honey if baking soda is not already included in the recipe. You cut honey’s acidity this way, and also increase the heft of your baked goods, according to Cooks.com.
Bake the product at a temperature 25 degrees lower than required by the original recipe. Monitor baking time closely, as baked goods with honey tend to brown faster than those with sugar.