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How To: Use Honey in Baking
To substitute honey for sugar in recipes, start by substituting up to half of the sugar called for. With a little experimentation, honey can replace all the sugar in some recipes.
When baking with honey, remember the following:
Reduce any liquid called for by 1/4 cup for each cup of honey used. Add l/2 teaspoon baking soda for each cup of honey used. Reduce oven temperature by 5 C to prevent over-browning.
Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.
When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey. The honey will slide right out.
To retain honey’s wonderfully luxuriant texture, always store it at room temperature; never in the refrigerator.
If your honey becomes cloudy, don’t worry. It’s just crystallization, a natural process. Place your honey jar in warm water until the crystals disappear.
If you’re in a hurry, place it in a microwave-safe container and heat it in the microwave on HIGH for 2-3 minutes, stirring every 30 seconds. Remember, never boil or scorch honey.
