Hi, is it possible to substitute sugar for something else, like maple syrup, or honey? Would it work?

Non-sugar version?

Andrew H


drbabs April 11, 2022
I found this at the King Arthur website (directly copied) https://www.kingarthurbaking.com/blog/2017/08/18/baking-with-liquid-sweeteners

How to substitute liquid sweeteners in baking

Each sweetener is unique and changes baked goods in a slightly different way. Here’s what you need to know when using them to replace the sugar in your recipe:

Honey for sugar
Honey is sweeter than sugar, so you can use about 3/4 the amount of honey when making your substitution (e.g., for 1 cup of sugar, use a generous 3/4 cup of honey). Decrease the liquid by 3 to 4 tablespoons per 1 cup substitution. No added liquid in your recipe? Add about 3 to 4 tablespoons of additional flour for every cup of honey used (about 1 tablespoon per 1/4 cup).

Tip: Don’t use honey in recipes that need to be baked at over 350°F; it scorches.

Maple syrup for sugar
Maple syrup is about as sweet as sugar, so you can replace it using an equal amount of syrup (e.g., for 1 cup of sugar, use 1 cup of maple syrup). Decrease the liquid by 3 to 4 tablespoons per 1 cup substitution. The same rule applies here if there’s no liquid called for in the recipe: add about 1 tablespoon of additional flour for every 1/4 cup of maple syrup used.

Tip: Make sure you use room temperature maple syrup, especially if baking with butter. Cold syrup can cause the other ingredients to clump.
Andrew H. April 11, 2022
Thanks Babs, this is extremely helpful.
AntoniaJames April 11, 2022
So much great information - especially the caution against substituting honey for sugar in recipes that are baked at over 350 degrees. Who knew? Thanks so much!! ;o)
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