Frequently Asked Questions
When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe.
For baked goods
- Make sure to reduce the oven temperature by 25 degrees to prevent over browning
- For each cup of honey used:
- Reduce any liquid called for by ¼ cup.
- Add ½ teaspoon baking soda.
Because of its high fructose content, honey has higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.
Crystallization is the natural process by which the glucose in the honey precipitates out of the liquid honey. Different varieties of honey will crystallize at different rates, and a few not at all.
If your honey crystallizes, simply place the honey jar in warm water and stir until the crystals dissolve; or place the honey in a microwave-safe container with the lid off and microwave, stirring every 30 seconds, until the crystals dissolve. Be careful not to boil or scorch the honey.
Also keep in mind that you can eat the honey in a crystallized form. Just scoop out of the jar and spread it on your toast or drop it in your tea!