Trying to lose weight? Cut back on sweets altogether.
Perhaps because it's produced by bees, people have the impression that honey is somehow healthier for you than sugar, but in terms of caloric content, honey and sugar are neck in neck. However, because honey is sweeter than sugar, people tend to use less of it. For those who want to reduce the amount of processed foods they eat, honey is a good bet -- it is processed once; sugar is processed multiple times. When substituting sugar, there is more than just weight to take into account.
Instructions
1. Consider the dish before you substitute. Honey adds acid to a recipe, according to PickYourOwn.org, an online resource for local fruit growers and buyers. If you're canning fruit, that extra acid could affect the taste of your preserves.
2. Substitute 3/4 cup of honey for every cup of sugar the recipe calls for. You need less honey than sugar because honey weighs more than sugar and because it is sweeter. It also has a different flavor than sugar and a little less will ensure that it doesn't affect the overall flavor too much.
3. Reduce other liquids in the recipe by ½ cup for every 1 cup of honey you add, as PickYourOwn.org recommends. Honey adds a lot of extra moisture to a recipe and the result could be too soggy if the other wet ingredients aren't cut back to make way for honey. You want a light, fluffy cake, not a soggy, sticky one.
4. Reduce the oven temperature by 25 degrees Fahrenheit -- if you're baking -- to ensure that the baked good doesn't brown too quickly.
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