Sugar to Honey:

Sugar

Honey

Reduced Liquid

Baking Soda





1 Tbsp (15mL)

2 tsp (10mL)

No need

No need

2 Tbsp (30 mL)

1 Tbsp 1 tsp (25mL)

No need

No need

1/4 Cup (50mL)

2 Tbsp 2 tsp (40mL)

No need

1/8 tsp (0.5mL)

1/3 Cup (75mL)

4 Tbsp (60mL)

No need

1/4 tsp (1mL)

1/2 Cup (125mL)

1/3 Cup (75mL)

2 tsp (10mL)

1/4 tsp (1mL)

2/3 Cup (150mL)  

1/2 Cup (125mL)

5 tsp (25mL)

1/4 tsp (1 mL)

3/4 Cup (175mL)

2/3 Cup (150mL)

2 Tbsp (30mL)

1/2 tsp (2mL)

2 Cups (500mL)

1 1/4 Cup (300mL)

5 Tbsp (70mL)

1 tsp (5mL)

Use ¾ cup of honey to replace 1 cup of sugar. If your recipe calls for less sugar, let our honey calculator below guide the way.

If your recipe doesn’t include baking soda, add ¼ tsp of baking soda for each cup of sugar replaced.

Using more than 1 cup of honey? Lessen additional liquid ingredients by ¼ cup per cup of honey – it retains more moisture than sugar.

Slow it down – baked goods made with honey will brown faster in the oven. Lower your oven temperature by about 4°C (25°F) to prevent browning.

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Whitecourt Mountain Honey

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