Have you ever wondered how to substitute honey in your favorite recipes? What about how to reverse granulation – that thick crystallization or sugaring that sometimes occurs to honey over time? We’ve got those answers and more! Check out some of our helpful honey hints below for the answers you’ve been looking for!
To substitute Sue Bee® honey for sugar in your favorite recipes:
Simply substitute honey, cup for cup, in place of sugar. As a rule, reduce the liquid in the recipe by 1/4 cup for every cup of honey used.
In baked goods, add 1/2 teaspoon of baking soda for every cup of honey used and reduce baking temperature by 25 degrees.
In cookie recipes using eggs and no additional liquid, increase the flour by 2 tablespoons per cup of honey, or enough flour to give the desired consistency. Chill the dough before shaping and baking.
To use honey instead of brown sugar, use some molasses with the honey.
Granulation does not affect the taste of purity of honey – it never spoils. It may be used granulated or restores to a liquid. To reliquify honey, place the open container in a pan of hot water until all crystals melt.
Honey is sold by weight. In the United States, this means in pounds or avoirdupois ounces. Unfortunately, we also measure volume in units called fluid ounces. The units are not equal; in fact, 1 cup of honey (8 fluid ounces) weighs approximately 12 ounces (avoirdupois) — in other words, the 12-ounce jar of honey that you purchase will fill 1 cup.
Honey can be measured easily by using the same cup used for the oil or by coating a cup or spoon with non-cooking spray.
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