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Many of our customers use honey rather than refined sugar as a sweetener. Honey has more vitamins and minerals. It is sweeter than refined sugar. And, it raises blood sugar slowly. This last advantage is why many of our diabetic friends use honey as their primary sweetener. Here are some general substitution rules.
Up to one cup, honey can be substituted for sugar in equal amounts. For example, you can substitute 1/2 cup of honey for 1/2 cup of sugar called for in a recipe. Over one cup, use about 2/3-3/4 cup of honey for every cup of sugar. This is because honey is actually sweeter than sugar.
Honey is a liquid, so you'll need to reduce the liquid in the recipe a little. Do this at a rate of 1/4 cup less liquid for every cup of honey used in the recipe.
Honey is also a little acidic. To counter-act this, add 1/2 teaspoon of baking soda for every cup of honey used.
Honey causes baked goods to brown more quickly, so reduce the oven temperature by 25 degrees F and watch carefully as the time gets close.
Honey is a great ingredient for sauces and glazes used in cooking meat. Honey absorbs moisture from the air around it. In fact, at Spring Creek Bee Farm we store honey in sealed containers within a humidity controlled room to keep it from attracting water, and thereby causing it to spoil. You can, however, take advantage of this by using honey in barbecue sauces and meat glazes. It will make your meat juicier and more flavorful.