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Holiday Baking? Save the sugar, use honey!

If you're in full baking mode for the holidays you maybe trying to find ways to cut sugar from yuor recipes. Honey is Mother Nature's original sweetener (yes it is sugar)! Honey offers full-bodied flavour and is made right here in Wisconsin, there are lots of reasons to use honey in your cooking. One of the main reasons people choose to sub honey is because it's a healthier choice than refined sugar.




In truth, honey does have some benefits, like being less processed and having more micronutrients. But we have to be careful. Honey is sweeter and higher in calories than sugar. Plus, honey’s a liquid ingredient, while sugar’s a solid. Before you go swapping out the sugar in your Mee-maw’s famous baking recipes, there are some things you might need to consider first. 

 

To substitute 1 cup of sugar:  

  1. Use 2/3 cup honey. Honey is sweeter than sugar, so you need to use less.  

  2. Decrease other liquids in the recipe by 1/4 cup, because there’s water in the honey too. 

  3. Lower the baking temperature by 25°F. Honey makes baked goods brown faster.  

  4. If there’s already another acidic ingredient in the recipe, add 1/4 teaspoon of baking soda when you use honey. Honey’s an acid, so if there’s buttermilk, molasses or banana in the recipe, you’ll need to cancel it out with some baking soda. 

 

TIP: Spray measuring tools with cooking spray before measuring honey to help it slide out easily

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