Measuring with honey does involve a little math but don’t worry; I’ve included an easy conversion chart to help get you started! But, first, let’s go over everything you need to know about using a sugar-to-honey substitute, plus what to keep in mind when baking and cooking with honey.
A good general rule to follow when substituting sugar for honey is to use 1/2 to 2/3 cups of honey in place of 1 cup of sugar used in your recipe. Still, there are some tips you may want to consider when you make this swap.
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Honey is a natural and versatile sweetener that comes straight from nature and is generally sweeter than sugar.
It’s the perfect natural sweetener for your meals and baked goods if you know the tricks.
Using honey as a substitute for sugar isn’t a one-for-one substitute, but it is easier than you may think.
Whether you are trying to cut out refined sugars or simply don’t have any sugar on hand, honey is an excellent substitute for sugar in any recipe.
Benefits of Substituting Honey for Sugar
Although it is another form of sugar, honey provides several benefits over using refined sugars.
First, it is largely considered a healthier option as a sweetener for baking, teas, and cooking because of its small contributions to nutritional values.
Unlike sugar, which has no nutritional value, honey contains small amounts of enzymes, antioxidants, minerals, and vitamins, just to name a few.
In addition, it’s surprisingly sweeter than sugar yet has a lower glycemic index, which helps prevent blood sugar from rising too quickly.
Recipes That Use Honey Instead of Sugar:
- Instant Pot Chicken Teriyaki
- Sticky Vietnamese Lemongrass Chicken
- Easy Vietnamese Chicken Curry (Cà Ri Gà)
6 Tips for Substituting Honey for Sugar
You could simply sub out honey for sugar, but you should follow some essential rules and tips to ensure your finished pastry doesn’t fall flat or your meals don’t come out too sweet.
Here are some important rules and tips for substituting honey for sugar.
Tip 1. Always Use Less Honey Than Sugar
Because honey is sweeter than sugar, you will want to use less honey than sugar in any recipe. You can use your best judgment, and it really depends on how sweet the honey you’ve chosen is.
The go-to rule is that for every 1 cup of sugar the recipe calls for, substitute 1/2 to 2/3 cup honey.
Tip 2. Reduce the Liquids
Honey contains about 20% water which means you will want to reduce the total liquids used in a recipe to counter the extra liquid coming from the honey.
A good rule of thumb is to reduce the liquid by 1/4 cup of the total liquids in the recipe.
Tip 3. Be Selective in Your Honey Choices
Honey can come in all kinds of flavors and colors, and each one has its own flavor profile and consistency. When baking, you will want to keep the color and texture in mind.
Tip 4. Try Adding Baking Soda
Adding a pinch of baking soda can help counteract the slight acidity of honey, which can cause browning.
Tip 5. Consider Lowering the Temperature of the Oven
Honey has a high sugar content which means it can burn a lot easier than sugar. Therefore, when baking, you should lower the temperature by at least 25 degrees and monitor whatever you’re often baking to avoid burning or overbaking.
Tip 6. Make Your Measuring Tools Non-Stick
Measuring honey can be a challenge to ensure you get every last drop in your mixing bowl. Make your measuring tools non-stick by coating them with water, oil, non-stick spray, or egg whites.
Sugar to Honey Conversion Chart
When replacing sugar with honey, swapping one for one can make your meals and baked goods turn out overly sweet and even possibly inedible. Also, figuring out how much honey you need to make a recipe work can be tricky and involve a lot of math.
This conversion chart is here to take the hard work off your plate and make it easier on you to figure out how much honey you actually need.
Plus, I’ve added recommendations for reducing liquid and if you need to add baking soda. Follow this chart anytime you want to use honey to substitute sugar.
Sugar to Honey Substitute (An Easy Conversion Chart)
| Sugar | Honey | Reduce Liquids | Baking Soda |
| 2 Cups | 1 ¼ Cup | 5 Tbsp | 1 Tsp |
| 1 Cup | ½-⅔ Cup | 2 ½ Tbsp | ½ Tsp |
| ¾ Cup | ⅔ Cup | ½ Cup | ½ Tsp |
| ½ Cup | ⅓ Cup | 2 Tsp | ¼ Tsp |
| ⅓ Cup | 3-4 Tbsp | No Need | ¼ Tsp |
| ¼ Cup | 3-4 Tsp | No Need | ⅛ Tsp |
| 1 Tbsp | 1 ½-2 Tsp | No Need | No Need |
Are There Any Instances Where You Can’t Use Honey in Place of Sugar?
I love to substitute sugar for honey wherever I can, but there are some recipes where it isn’t possible.
Recipes that depend on texture, such as chocolate chip cookies, call for creaming butter with sugar.
The air pockets created from creaming those two ingredients cannot be matched by switching the sugar.
Creaming butter and sugar creates a lighter, fluffier product while substituting honey will make a chewier denser baked good.
How Honey Affects the Flavor
Honey can come in all colors and consistencies and is sweeter than sugar. Honey typically has a floral, nutty, earthy taste that will likely make its way into any recipe you use.
The flavor and consistency can depend on the type of bee and its diet. The darker the honey, the stronger that taste will be.
When you bake with honey, you should go for lighter, golden honey with a more neutral taste. Unless you want to bring out the natural honey flavors in your baked goods.
Swapping sugar for honey as a substitute can elevate your baking, and you have a lot of control over how sweet and flavorful you’d like your baked goods to be.
By using the sugar to honey substitute chart and following my rules and tips as a baseline, baking with honey is made easy, and you’re sure to achieve the best results.
Did you find this post helpful? Leave a comment and let me know! I’d love to hear from you.
Disclaimer: This content is meant for informational and educational purposes, only. It is not intended to provide medical advice or take the place of such advice from a personal physician. Please consult with your doctor regarding specific health and lifestyle questions and concerns.
