What amount of honey should I use if I substitute it for sugar in a recipe?

Question

I know I'm supposed to reduce the liquid in the recipe by 1/4 cup and change the baking temperature when I substitute honey for sugar, but isn't honey sweeter than sugar?

Answer 1

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.)