- To substitute honey for granulated sugar, begin by substituting honey for up to half the sugar in the recipe. For baked goods, reduce the oven temperature by 25ºF to prevent overbrowning; reduce any liquid by ¼ cup for each cup honey used; and add ½ teaspoon baking soda for each cup of honey used.
- All honey will naturally crystalize. Store honey at room temperature. If it becomes crystalized, place the jar in a warm water bath and stir until the crystals dissolve. You may also microwave in a microwave-safe container with the lid off, stirring every 30 seconds until the crystals dissolve. Be careful not to boil or scorch the honey.
- There are over 300 unique varieties of honey in the United States, each originating from a different floral source.
Content Credit: American Honey Queen Program
Honey Tips & Tricks
- Lower baking temperature by 25°. Honey makes baked goods brown faster.
- Measure honey easily by coating cup or spoons with oil or non-stick spray.
- Substitute 2/3 to 3/4 cup of honey per cup of sugar (depending on taste.)
- Decrease the amount of liquids by 1/4 cup per cup of honey used.
- Store honey at room temperature
- If honey crystallizes, remove lid and place jar in warm water until crystals dissolve, or microwave honey on HIGH for 2 to 3 minutes or until crystals dissolve, stirring every 30 seconds. Do not scorch.
- Honey should not be fed to babies under one year of age. Honey is a safe and wholesome food for older children and adults.
Content Credit: www.honey.com