Can I use Honey in food preparations?
Helpful guidelines for substituting honey in recipes: Source: NDSU Extension Service Nutrition Specialists Honey is about 1/5 sweeter than granulated sugar. You can use it to partially replace sugar in some baked desserts. Honey, besides its sweetness, is chemically acid so it will not work in every recipe. If a recipe calls for 1/2 cup of sugar or less, omit the sugar and use the same measure of honey in its place. One cup of honey contains 1/4 cup of water and as a rule, when you replace sugar with honey, you need to reduce the liquid by 1/4 cup. So, if a recipe calls for one cup sugar, use 1 cup honey and reduce the liquid by 1/4 cup. When you use honey in cake and cookie recipes, prevent over browning by lowering the baking temperature by 25 degrees.
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