Bad at math. Please provide tried and true, not suggestions to substitute. Cant figure out liquid to solid ratios and stuff. TIA!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
For each cup of sugar called for in a recipe, substitute 2/3 cup agave and decrease other liquid by 1/4 cup.
e.g. if a recipe calls for 1/2 cup sugar, sub 1/3 cup agave and decrease other liquid by two tablespoons; if it calls for 2 cups sugar sub 1 1/3 cup agave and decrease other liquid by 1/2 cup.