Swapping sugar for honey sounds simple, right? Just drizzle some in and call it a day? Not quite. While honey is an amazing natural sweetener, it behaves differently in recipes. If you don’t tweak a few things, you might end up with cookies that spread too much or a cake that browns too quickly.
But don’t worry, we’ll walk you through exactly how to swap without messing up your favourite recipes.
Why Use Honey Instead of Sugar?
Before we get into how to substitute it, here’s why honey is worth using in the first place:
● It’s naturally sweet: Honey is sweeter than sugar, so you can use less and still get the same level of sweetness.
● It adds moisture: Unlike sugar, honey is liquid, which means it helps keep baked goods softer and fresher for longer.
● More flavour: Sugar is just sweet, but honey has depth, with floral, fruity, and even earthy notes depending on the type.
● Lower glycemic index: Honey doesn’t spike blood sugar as fast as white sugar, making it a better option for blood sugar control.
How to Substitute Honey for Sugar (Without Ruining Your Recipe)
Swapping honey for sugar is not a 1:1 replacement. You’ll need to adjust the amount, the liquid content, and even the baking temperature. Here’s how:
1. Use Less Honey Than Sugar
Since honey is sweeter than sugar, you don’t need as much of it.
Basic conversion:
For every 1 cup of sugar, use ½ to ⅔ cup of honey.
This ensures your dish isn’t overly sweet while still keeping that delicious honey flavour.
2. Reduce Other Liquids in the Recipe
Honey adds extra moisture, so you need to cut down on other liquids in the recipe to keep the texture right.
Rule of thumb:
For every 1 cup of honey used, reduce other liquids (milk, water, juice) by ¼ cup.
This helps maintain the right consistency, especially in baked goods.
3. Lower the Oven Temperature
Baking with honey? Turn down the heat.
Honey caramelises faster than sugar, which means it can cause baked goods to brown too quickly (or even burn).
Fix it by:
- Reducing the oven temperature by 25°F (about 15°C).
- Keeping an eye on your bake 10-15 minutes before it’s supposed to be done.
This small adjustment prevents over-browning while still giving you that perfect bake.
4. Add a Pinch of Baking Soda (For Baking Only)
Honey is naturally more acidic than sugar, which can affect how your baked goods rise.
To balance it out:
Add ¼ teaspoon of baking soda per 1 cup of honey used.
This helps your cakes, muffins, and breads stay fluffy and light instead of dense.
Can You Substitute Honey for Sugar in All Recipes?
Not always. While honey works beautifully in most recipes, some dishes don’t handle the swap well.
Where Honey Works Great
● Cakes, muffins, and quick breads: Honey makes them moist and soft.
● Salad dressings and marinades: Adds sweetness without overpowering. (Yes, you can substitute honey for sugar in salad dressing)
● Granola and roasted nuts: Honey helps bind everything together.
● Sauces and glazes: Gives a glossy finish and deep caramelisation.
Where It Might Not Work Well
● Meringues and macarons: Sugar helps create the necessary structure; honey makes them too soft.
● Hard candies and caramel: Honey doesn’t crystallise the same way sugar does.
● Baking that requires exact textures (like flaky pastries): The extra moisture from honey can alter the structure.
So, while honey is an amazing sugar substitute, it’s not always a perfect match for every single recipe.
What Happens If You Use Honey Instead of Sugar?
- Sweeter taste: You need less honey than sugar.
- More moisture: Helps keep baked goods soft and fresh.
- Faster browning: Lower the oven temperature and keep an eye on baking time.
- Slightly different texture: Honey adds density to baked goods, which is great for moist cakes but tricky for light pastries.
- Better depth of flavour: Instead of just sweetness, honey brings floral, fruity, or earthy notes.
Conclusion
If you’re looking to swap sugar for something more natural, flavourful, and versatile, honey is one of the best choices. Whether you’re baking a cake, whipping up a salad dressing, or glazing your favourite roast, honey brings something special to the table.
Just remember:
Use less honey than sugar.
Adjust liquids and oven temperature.
Know when honey works—and when it doesn’t.
Once you get the hang of it, you’ll never go back.
References
The Kitchn (2022). 4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods. Retrieved from https://www.thekitchn.com/4-rules-for-successfully-swapping-honey-for-sugar-in-any-baked-goods-230156