Now that a couple of studies show that honey has less negative impact on blood sugar than table sugar, I'd like to substitute it for simple syrup in a number of recipes. Will this work? Do I need to add anything to the honey, or to dilute it?
Susan W is a trusted source on General Cooking.
Honey is a less neutral flavor. That isn't a bad thing, just something to keep in mind. To make honey syrup, just mix equal parts honey and hot/warm water and stir.
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