What are some healthy substitutes for white sugar in recipes? I don't want to use sucralose or splenda.?

Answer 1

Equal is good to cook with.....

Answer 2

Honey, Brown sugar, corn syrup are all essentially the same, health-wise, although honey might have some good attributes.

I'd recommend slowly reducing the amount of sugar in your recipes, maybe adding chopped apples, or bananas in things like baked goods. Use very dark chocolate rather than milk chocolate. Your taste buds will get used to it quickly.

Answer 3

Stevia is a great substitute. You need to make some adjustments when using it for cooking though - it doesn't hold up as well as Splenda (even though I'd never recommend actually using Splenda).

Answer 4

Honey or Cane Syrup could substitute as a "better" sugar source. I am, however, not sure how you would compensate for measuring...for instance: 1 cup of white sugar equals this much honey. Ask around and see what you get.

Answer 5

Nutra Sweet, Sweet n Low break down and turn bitter when used in cooking and baking.

These are Natural Sweeteners that can be substituted for sugar.

Honey consists of several components: fructose, glucose, maltose and sucrose. It is 25 to 50% sweeter than sugar, and has a distinctive flavor. The flavors and colors of honey can vary depending upon the bees' diet--buckwheat honey, for example, is darker and stronger than clover honey. Baked goods made with honey are moist and dense, and tend to brown faster than those made with granulated sugar. Use ¾ cup plus 1 tablespoon honey in place of 1 cup sugar, and reduce the other liquid ingredients by 2 tablespoons. Unless the recipe includes sour cream or buttermilk, add a pinch of baking soda to neutralize the acidity.

Maple syrup is made from the sap of sugar maple trees, and is a combination of sucrose and glucose. The sap is boiled down into a sweet, delectable syrup. Grade A maple syrup is golden brown and has a delicate flavor. Grade B is thicker, darker, and is better for baking because it has a stronger flavor--and it costs less. Although maple syrup is only 60% as sweet as sugar, use ¾ cup for every cup of white sugar and decrease the amount of liquid by 3 tablespoons to compensate for its liquid state.

Molasses is a byproduct of refined sugar production. It is made up of sucrose, glucose and fructose, and also contains small amounts of B vitamins, calcium and iron. Molasses imparts a dark color and strong flavor to baked foods, but is not as sweet as sugar. When substituting molasses for sugar, use 1 1/3 cups molasses for 1 cup sugar, and reduce the amount of liquid in the recipe by 5 tablespoons. Molasses is also more acidic than sugar; add ½ teaspoon baking soda for each cup of molasses used. Replace no more than half the sugar called for in a recipe with molasses.


Corn syrup is known as an “invert sugar;” it is useful in cooking and candy-making because, unlike other sugars, it does not crystallize. Corn is treated with enzymes to break down starch into glucose and maltose. Corn syrup is less sweet than sugar, and does not add flavor like molasses or honey. “Golden Syrup,” common in the United Kingdom, is a refinery syrup made from sugar. It is used in place of corn syrup. Some cooks believe sugar syrups have a livelier flavor than corn syrups and add more character to dishes such as pecan pie.

Answer 6

Stevia is a good natural sweetener, but I'm not sure how it compares in terms of baking/recipes.

Answer 7

I use agave nector or unbleached natural cane sugar-doesnt have all the chemical additives.

Answer 8

depends on what you are making???honey , molasses (strong flavor) anything in moderation is fine ; real is better than substitution;

Answer 9

Hope this gives an answer to your question:
http://www.naturodoc.com/library/nutrition/natsweets_use.htm

Answer 10

BAMBUS