When replacing honey for sugar, how much honey to sugar? Also, what are the benefits of honey vs. regular sugar other than digestability?

-- Karen (mountains_mama2@hotmail.com), March 07, 2002

Answers

I have always heard half of the honey that the recipe calls for in sugar. I have tried this in many recipes and it seems to work OK for me. I think honey contains a lot of nutrients that sugar doesn't.

-- Melissa in SE Ohio (me@home.net), March 08, 2002.

honey is more than sucrose (white sugar), dextrose, glucose, and alot of honey sugars,, some havnt even been named yet. Its also a natural anti bacterial, fungal, viral. It contains essentail animos and enzymes. With baking with it,, you may have to experiment some,, it will darken easier than sugar,, its more sweet than sugar and also is a liquid. So taking out some liquid from teh recipe may be needed also

-- Stan (sopal@net-port.com), March 09, 2002.

I bake honey-sweetened items at a lower temperature because they burn more easily than sugar-sweetened items.

-- Terri (hooperterri@prodigy.net), March 09, 2002.

Stan is right about honey being a liquid, you have to reduce the other liquids in your recipe. And yes, it is a good anti-bacterial ointment. Next time you have a cut dab it on and cover it with a bandaid. Make sure you use REAL honey, not that stuff on the shelf in the grocery store that is 75% corn syrup and only 25%honey.

-- Charleen in WNY (charney@rochester.rr.com), March 12, 2002.