Can I substitute honey for sugar in baked goods?  

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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To use honey in place of 1 cup of sugar, use 2 tablespoons less honey, add 1/4 teaspoon of baking soda and reduce another liquid in the recipe by 3 tablespoons. The flavor and texture will not be quite the same, but you may like your new version better than the original recipe! Start with a mild flavored honey, and be aware that because of its viscous nature, honey will make your baked goods more moist and dense.

For recipes that feature honey, see 7 Ways with Honey.

Marge Perry
Jan, 2011
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  1. Enter at least one ingredient