There are no hard and fast rules to substituting honey and sugar in recipes, but this page should help you quickly Decide how much you will want to use in your particular recipe, instead of table or cane sugar. In general, substituting honey for sugar seems to be a matter of taste. Some people use it cup for cup, others prefer 1/2 cup - 2/3 cup of honey per cup of white sugar. Reduce the amount of other liquids by 1/4 cup for every cup of honey used. Lower the oven temp about 25 degrees F to prevent over-browning and add 1/4 teaspoon of baking soda for each cup of honey to your batter. (Honey is naturally acidic and the baking soda tempers it.)
If you are diabetic, keep in mind that honey does not reduce the calorie or carbohydrate content of the sugar syrup, and thus is not acceptable sugar replacements for people on diabetic diets.
0 comments:
Post a Comment