Get Converted!

Fellow beekeeping bloggers innercityfarmers asked:

In terms of converting sugar to honey when baking, do you have a conversion that you go by? Any tips or tricks you should be aware of when making the switch?

Good question!

Most of my recipes were developed using honey.  But I have converted a few of them.

For baked goods, the following rules of thumb apply:

1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup of honey depending upon the sweetness desired. Honey is sweeter than sugar.

2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.

3. In recipes using one cup or more of honey for sugar, it may be necessary to reduce liquids by 1/5 to 1/4 cup per cup of honey.

4. Add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.

For other foods, honey is more or less interchangeable with sugar. Unfortunately, there is no hard and fast rule.  Experimentation is the best way to go!!

One thing is for sure though — a little honey makes everything taste better!!

9 thoughts on “Get Converted!

  1. Thanks for this post! We’re getting pretty excited to make the transition to our own, locally produced source of sugar via honey! I have a feeling this post will have saved us from some frustrating baking experiences!

  2. Thanks for this post. I have wondered about this topic myself. Somethings like bread I will just convert, but things like my favorite muffin recipe, I have not been brave enough to try.

  3. [...] Get Converted! (romancingthebee.com) [...]

  4. Becca says:

    Reblogged this on Little Green Bees and commented:
    Ah yes, if you have fabulous local raw honey, you will not be sorry to bake with it!

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