Substituting white sugar for honey
Substitute 250 ml of white sugar for 175 ml of honey. However, for every cup (250 ml) of substituted sugar, reduce the quantity of liquid (milk, water or juice) by 2 tbsp:
- For 1/2 cup (125 ml) of substituted sugar, reduce liquid by 1 tbsp (15 ml)
- For 3/4 cup (175 ml) of substituted sugar, reduce liquid by 1 1/2 tbsp (25 ml)
- For 1 cup (250 ml) of substituted sugar, reduce liquid by 2 tbsp (20 ml)
Here's a good tip : Because honey tends to caramelize faster than sugar, reduce the oven temperature by 25 °F (15 °C) to make sure the product does not brown too quickly.
* For a cake, for example, it would be worthwhile to replace only half of the sugar with honey and to add 1/4 tsp of baking soda to balance the honey's natural acidity.