What is the role of sugar in a baking recipe? What different types of sugar are there? How do I substitute one type of sugar for another? Why replace sugar? Why use honey? How will honey affect the flavour? How will honey affect the structure and texture? What happens if I replace sugar one-for-one with honey? How do I convert an amount of sugar to honey?
What adjustments will I need to make to the recipe? Bread has an open crumb with large, irregular air pockets, and a tough texture that needs to be sawn apart with a serrated knife. Cake, meanwhile, has a closed crumb that is lighter and softer, and crumbles when sliced. Sugar is either crystallised granulated sugar or liquid molasses , and ranges from white to dark brown in colour.
Sucrose is the name of the sweet-tasting carbohydrate that is extracted from sugarcane or sugar beet plants to make sugar. This is done by crushing the plants, boiling up the juice, and then centrifuging the concentrated syrup to separate out the sugar crystals. Different types of sugar are produced at different stages of the refining process. Molasses is the thick, dark liquid that gets left behind when the sucrose is extracted. This is boiled a second, and even a third time to extract more sucrose.
Each round of heating concentrates the flavour, and darkens the colour of the molasses as the remaining sugars are caramelised. Very dark molasses blackstrap molasses come from the third boiling. They have a very strong flavour that is barely sweet, as more of the sugar has been removed.
Good for light and fluffy cakes, and for paler mixes where a light colour is important, like angel cake. Produces biscuits that are thin and crispy. The neutral pH does not encourage egg proteins to coagulate, allowing biscuit dough to spread out in the oven. Good for creating a smooth texture. It is usually dissolved in water to create a thin, pliable gel that can be spread over the top of bakes icing , or creamed with butter to create a thick paste that can be sandwiched in the middle of a bake buttercream.
It is also sprinkled over bakes to create an attractive dusting. Good for bakes which require moistness, like banana bread. Also good for bakes which have a rich flavour, like fruit cake, sticky toffee pudding and chocolate cake.
The darker the sugar, the stronger the flavour. Dark brown sugar contains 6. Granulated sugars trap more air during the creaming stage. The extra moisture in brown sugar means that bakes will be denser, and usually require a chemical leavening agent like baking soda. Biscuits are thick and chewy. The acidic pH encourages egg proteins to coagulate, setting the dough quickly and preventing it from spreading in the oven.
Its sticky properties mean that it is also good for low-flour or gluten-free bakes like flapjack. Because it is tooth-shatteringly sweet, it is used in small quantities for moistness and flavour tablespoons. It is usually found in combination with brown or white sugar. Liquid sugars cannot be creamed with fat.
Instead, the fat is usually melted with syrup and brown or white sugar in a saucepan. Bakes will have a flatter, denser structure. Good for dark bakes with strong flavours like malt loaf, Jamaican ginger cake and gingerbread. The deep and complex flavours of dark molasses need to be balanced with other strong flavours to avoid overwhelming.
It is more often used in savoury recipes, like meat glazes and baked beans. Very dark molasses like black treacle are added for colour, moistness and flavour, rather than sweetness. It is generally used in very small quantities tablespoons , in combination with brown sugar. It is important to be aware of the different types of sugar, and their different properties, when swapping out sugar from an established recipe.
The recipe writer will have carefully chosen both the type of sugar used and the amount, according to the overall effect they were trying to achieve. For example, if the recipe uses dark brown sugar, this signals that the bake is intended to be dense, moist and robustly flavoured.
Swapping out the brown sugar for white sugar would result in a drier, lighter bake, devoid of toffee-caramel flavours. To replicate the original recipe more faithfully, you could inject some moistness and toffee flavours by adding a tablespoon or two of golden syrup, or some pureed medjool dates and reduce the amount of white sugar accordingly. Sugar is a disaccharide.
Loosen it up. The tried and true method shared across generations and printed on the back of each Bee Raw honey jar works best: remove the container's lid, and warm the container in very hot water, stirring every five minutes. Microwaves and raw honey might not seem like a wise pairing, but don't be afraid to use technology to your advantage. Just take it slow; a mere seconds at a time will do. Stir to check consistency between each zap. Make sure all of your carefully measured honey gets into the recipe with this trick.
Just brush or spray the liquid measuring cup with oil before measuring and the honey will slide out no problem. Baking is a balancing act. In cookie recipes using eggs, or in recipes with no other liquids, increase the flour by 2 tablespoons for each cup of honey. You can use a one-to-one substitution of honey for sugar in most yeast breads, muffins, pancakes and waffles. For the chemistry-inclined, this reduces the acidity of the honey, which averages 3.
Because of its high fructose content, honey is sweeter than sugar. Go low. Go slow. Granulated sugar may play a critical role creaming, holding air in a batter in some recipes. Corn a. How to Substitute Honey For Sugar in Home Canning and Cooking How to Substitute Honey for Sugar in Home Canning, Cooking, Making Jams, Jellies and Baking How to use honey in place of sugar in recipes There are no hard and fast rules to substituting honey and sugar in recipes, but this page should help you quickly decide how much you will want to use in your particular recipe, instead of table or cane sugar.
Honey is much more dense weighs more per cup Honey adds its own flavor to the finished product Honey adds acid to a recipe, And honey can cause baked foods to brown more quickly. Faster Browning : Lower the oven temp about 25 degrees F to prevent over-browning General recommendations: These are general recommendations and since the type, quality and properties of the other ingredients affects how the sweetener acts, you may have to do some trial and error to get the exact substitution for the results you want.
Baking pies, cakes, cookies, etc. Reduce other liquids by one-half cup for each cup of honey you add to the recipe. Lower the oven temp about 25 degrees F to prevent over-browning Canning jams, jellies, preserves, chutney's, fruit, etc.
According to food labs, honey may be substituted effectively for up to half the sugar called for in a canning syrup recipe. Substituting honey for other sweeteners Molasses: To substitute honey for molasses, use exactly the same amount.
The resulting flavor and color will be a but lighter and less heavy. The reverse is true if you swap molasses for honey. Corn Syrup : To substitute honey for corn syrup, use exactly the same amount, but reduce any other sweet ingredients, since honey has more sweetening power than corn syrup. Brown Sugar Demerara sugar or dark brown sugar : Follow the equation for plain table sugar under General Recommendations, but also substitute molasses for a portion of the honey to retain the expected flavor - brown sugar is just white sugar where the molasses have not been completely removed by refining.
Brown sugar, on the other hand, attracts moisture, so it will keep baked goods from drying out so quickly. Also, brown sugar has some molasses in it, which adds moisture, and certainly changes the taste. Raw Sugar Soft Brown Sugar : Basically, raw sugar is similar to dark brown sugar, but has much smaller crystals and a higher portion of retained molasses, so follow the guidelines for substituing honey for sugar above. Treacle is the British generic name for molasses or any syrup made during the refining of sugar cane.
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