How much honey to use instead of sugar, how to adjust liquids and oven temperature, and which desserts aren't worth substituting.
To replace sugar with honey in baking recipes, use 70-80 g of honey for every 100 g of sugar, slightly reducing other liquids and oven temperature. Honey sweetens more by weight and is liquid, so the recipe must be adapted: it is not a one-to-one substitution.
Quantities: how much honey instead of sugar
| Sugar required by the recipe | Honey to use (approximate) |
|---|---|
| 100 g | 70-80 g |
| 200 g | 140-160 g |
| 300 g | 210-240 g |
The range depends on the type of dessert and the honey used: a more aromatic honey allows you to stay at the lower dose without losing perceived sweetness, because part of the sweet sensation also comes from the intensity of the aroma.
Why reducing liquids is necessary too
Sugar is solid, honey is liquid: substituting it without other adjustments makes the batter softer and moister than expected. The practical correction is to reduce other liquids in the recipe (milk, water, juice) by about 15-20 ml for every 100 g of honey added. For already less liquid batters, like biscuits, even minimal reduction or no correction is needed.
Watch the oven: temperature and baking time
Honey darkens and caramelizes more quickly than sugar during baking, due to its different sugar composition. To avoid surfaces that are too dark or burnt:
Lower the oven temperature by about 15-20°C compared to the original recipe.
Check the baking a few minutes before the indicated time, especially for desserts with exposed surface.
Cover with foil if the surface darkens too much before the inside is cooked.
Extra help: baking soda
Honey is slightly acidic, and in some recipes (especially those with baking soda or chemical leavening) a little extra baking soda helps to balance the acidity and maintain the leavening provided by the original recipe. It is not essential in all preparations: it is particularly useful when replacing a significant amount of sugar.
Which honey to choose for desserts and batters
For most desserts, a delicate honey like acacia or citrus is the safest choice: it sweetens without overlaying a marked aroma, leaving room for other ingredients. For more rustic preparations, where a distinct aroma is welcome, a chestnut honey or sulla honey can add character to cakes, biscuits and spiced bread. You can find the characteristics of each variety in our section dedicated to types of honey.
When it is not worthwhile to replace sugar with honey
Not all preparations are suitable for substitution:
Meringues and whipped egg whites: crystalline sugar is necessary for structure; liquid honey does not whip the same way.
Dry caramel: honey has a different caramelization point and burns more easily.
Artisanal ice creams: sugar also contributes to consistency and freezing point; replacing it completely changes the ice cream texture.
Leavened batters that require precise fermentation: honey can alter leavening times more than sugar.
In these cases it is better to limit yourself to a partial substitution, testing the recipe before preparing it for an important occasion.
Honey and children: caution under 12 months
Honey should not be given to children under 12 months of age, due to the risk of infant botulism: spores of Clostridium botulinum may be present in honey and remain resistant even to cooking, as confirmed by the Istituto Superiore di Sanità. This also applies to desserts and batters baked in the oven: cooking does not eliminate the risk. After 12 months, honey can be normally introduced into children's diet.
Conclusion
Replacing sugar with honey works well in most baked desserts, provided you adjust quantities, liquids and baking temperature. In preparations where sugar also has a structural function, such as meringues or caramel, it is better not to replace it completely.
Discover the Italian honeys from Laterza Honey most suitable for your desserts and recipes.
