Cooking with Honey

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  • Substituting honey for the full amount of sugar may produce a heavy texture in baked goods. In recipes calling for large amounts of sugar, such as cakes or sweet bread s, substitute honey for half of the sugar and reduce the liquid to make a lighter product.
  • For example, in a cake recipe calling for one cup of sugar, use one half cup of sugar and one half cup of honey and reduce the liquid by three tablespoons.
  • In some recipes the total amount of sugar can be reduced when substituting honey, because honey is sweeter than sugar. For example, in cookie recipes calling for large amounts of sugar, 3/4 cups of honey can be substituted for one cup of granulated sugar without reducing sweetness noticeably.
  • In breadmaking, honey can be substituted for all the sugar as most bread recipes do not call for large amounts of sugar.
  • For leavening, best results are obtained by using the directions on the baking powder can. A small amount of baking soda is needed to neutralize the acidity of honey. When honey is substituted for sugar in baked goods, add 1/4 teaspoon of baking soda for every cup of honey used. If the recipe calls for sour milk, baking soda, and honey, it is not necessary to add any extra baking soda for the honey.
  • Honey caramelizes at a lower temperature than sugar. As a result, breads, cakes, and cookies made with honey will brown more readily than baked goods made with granulated sugar. You should reduce the baking temperature by about 25 degrees to prevent over-browning of honey baked goods.