To substitute honey for granulated sugar, begin by substituting honey for up to half the sugar in the recipe. For baked goods, reduce the oven temperature by 25ºF to prevent overbrowning; reduce any liquid by ¼ cup for each cup honey used; and add ½ teaspoon baking soda for each cup of honey used.
All honey will naturally crystalize. Store honey at room temperature. If it becomes crystalized, place the jar in a warm water bath and stir until the crystals dissolve. You may also microwave in a microwave-safe container with the lid off, stirring every 30 seconds until the crystals dissolve. Be careful not to boil or scorch the honey.
There are over 300 unique varieties of honey in the United States, each originating from a different floral source.
(provided by American Honey Queen Program)
Honey Tips & Tricks
Lower baking temperature by 25°. Honey makes baked goods brown faster.
Measure honey easily by coating cup or spoons with oil or non-stick spray.
Substitute 2/3 to 3/4 cup of honey per cup of sugar (depending on taste.)
Decrease the amount of liquids by 1/4 cup per cup of honey used.
Store honey at room temperature
If honey crystallizes, remove lid and place jar in warm water until crystals dissolve, or microwave honey on HIGH for 2 to 3 minutes or until crystals dissolve, stirring every 30 seconds. Do not scorch.
Honey should not be fed to babies under one year of age. Honey is a safe and wholesome food for older children and adults.