Bad at math. Please provide tried and true, not suggestions to substitute. Cant figure out liquid to solid ratios and stuff. TIA!
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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.
Let's settle this once and for all, shall we?
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