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Honey

Why substitute sugar for Honey? Most recipes today have alternatives to accommodate for a more healthier lifestyle or even dietary restrictions. Honey use has been on the rise in Kenya with older uses ranging from medicinal use to the making of traditional brews within different cultures.

Apart from the many health benefits of eating pure honey, Honey is a perfect sweetener for use in the kitchen. Using it in baking produces distinction from sugar/syrup use but are generally great in their own right, such as a crispier golden crust with richer color, the rich sweetness and aroma, and a moist fluffy texture

When using a left over jar of honey in your cupboard, it may have crystallized if in storage for a long time (Its totally normal, don’t throw it out).

honey jar solidify. Honey crystallization.
crysallized honey in jar

Best to indirectly heat the honey jar in warm water, while stirring occasionally to increase its viscosity back into a liquid, ready for the measuring cups

Steps before baking with honey

  • If too much sweetness would be an issue, using ½ to ¾ as much honey as white sugar in the recipe would be the solution as honey is sweeter than sugar. TIP: The taste and color of honey is influenced greatly by the flowers fed from, however after baking this is diminished to a subtle difference
  • You can substitute equal parts honey for sugar. For example, if your recipe calls for 1 cup of sugar, use 1 cup of honey instead.
  • Add Honey and Subtract Moisture: If the recipe calls for 1 cup or more of sugar, reduce the other liquids in the recipe by ¼ cup for every 1 cup of honey used in substitution. (Honey contains approximately 20% moisture already from the honeycomb)
  • In recipes with no other liquids, increase the flour by 2 tablespoons for each cup of honey. Recipes using eggs such as cookies, or some with no liquids at all
  • Increase the baking soda in your recipe by 1/2 teaspoon for every cup of honey used, to help neutralize the acidity of the honey that’s usually 3.9 and to help create the best conditions for your baked goods to rise.
  • Honey browns faster than sugar so reduce the oven temperature by 25 degrees to prevent over-browning. Going low and slow is critical
  • To get all the honey from your measuring cup, you can grease the measuring cup with a non-stick spray before adding the honey. A little bit of oil, helps it flow right out. 

  • If worried about raw honey not being raw honey anymore after baking, a small drizzle after the final baking product would be just as good. The honey flavor & aroma would be much greater compared to baking using honey

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