All know the battle. You want your grandma’s cookies, but the processed sugar makes you hesitate. Honey—nature’s golden nectar! But can you substitute it for sugar in your favorite recipes? Join me in exploring honey-sweetened baking.

The Sweet Swap

Honey beats sugar. In general, use ⅔ cup of honey for every 1 cup of sugar in a recipe. Honey is concentrated sweetness, so using the same amount would make treats too sweet.

Balanced Act

Honey moistens baked items, which is great! It’s also liquid. To avoid soggy cookies, limit other liquids by ¼ cup for each cup of honey used. Honey caramelizes faster than sugar, so watch your baked goods! Lower the oven temperature by 25°F to avoid scorching and browning.

Baking Chemistry

Honey and baking soda can turn a recipe green. A pinch of baking soda can prevent this reaction in recipes with acidic components like buttermilk or yogurt.

Final Thoughts

Honey baking requires expertise, but the results are worth it! Your goodies will have floral sweetness and delicate depth. Adjusting the recipe for honey’s particular qualities is key. Preheat your oven, get your favorite honey, and get ready to bake some bee-autiful treats!