has anybody tried honey as a substitute for some of the granulated sugar?

Question

adele93 · Answer

thanks so much for all the great advice

hardlikearmour · Answer

Here's the info from Cook's Thesaurus for substituting sugar for honey, so just reverse what it says:  If baking, for each cup of honey, substitute 1 1/2 cups of sugar, increase a liquid in the recipe by 1/4 cup, and reduce the baking soda (if used) by 1/2 teaspoon.

ChefJune · Answer

I don't know why you can't. I haven't made that recipe yet, but quick breads are generally pretty forgiving. When I sub honey for the sugar, I use  half as much. Honey is sweeter than sugar.  You also may need more flour (or other dry ingredient) to compensate for the extra wetness.

boulangere · Answer

Honey contains approximately twice the "sweetness" of sugar, so let that be your guide in replacement.  Too, it is acidic, so you'll need to add baking soda to neutralize the acid, or the rise won't be as good; the ratio is 1/2 teaspoon of baking soda for every 8 ounces of acidic ingredient.

darksideofthespoon · Answer

I love subbing sugar for honey. I haven't made that recipe, though. The only advice I can offer is to be careful when adding the honey as it is heavier than sugar. If you're baking by volume (ie. cups), add less. Weighing your ingredients would be the best way to go and you can even look up sugar vs honey weights on Mr. Google. Good luck!

drbabs · Answer

I haven't, but I think if you try it, you may have to increase the flour.  It's a really wet recipe-- it's delicious-- but when I've made it, it has sunken in the middle after baking-- I think I have a comment about that somewhere in the comments section.  It's delicious, though, either way.

has anybody tried honey as a substitute for some of the granulated sugar?

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