To substitute honey for sugar in recipes, reduce the liquid by 1/4 cup for each cup of honey used. In baked goods, also add 1/2 teaspoon baking soda for each cup of honey used and bake approximately 25 degrees lower.
Honey that can crystallize stores better than honey that cannot. High sugar concentration prevents fermentation and the growth of microorganisms. For honey to crystallize, the water content must be below 18%. Look for Grade A Pure honey.
Honey purchased in large containers, such as five-gallon buckets, should be poured into smaller containers for storage. After the honey crystallizes it will be easier to liquefy in smaller containers. Glass jars are preferable to cans since the acid in the honey sometimes interacts with metal in cans and causes a black discoloration. Glass is also preferable to plastic since heat is needed for liquification.
To liquefy honey, place the open container in a pan of warm water and heat (do not boil) until the honey is completely liquefied. Heating to high temperatures can cause undesirable flavor changes. Leaving any crystals in the honey will cause it to recrystallize faster. Allow to cool before replacing the lid.
| HONEY | SUGAR |
|---|---|
| 81% sugar (fructose and glucose) | 99.5% sucrose (fructose bonded to glucose) |
| About 17-20% water | About 1% water |
| 65 calories per tablespoon | 45 calories per tablespoon |
| 21 grams per tablespoon | 12 grams per tablespoon |
| Nutritionally insignificant amounts of protein, calcium, phosphorus, iron, potassium, thiamine, riboflavin, niacin, and vitamin C | Nutritionally insignificant amounts of iron and potassium |
| Will darken and flavor will become stronger over time | May start browning (carmelize) but has no taste change |
| Will eventually crystallize | Remains free from lumps if stored dry |
| Loses flavor and aroma with sustained air exposure | |
| Acid content increase with time | |
| Cost is 4 to 7 times more than sugar | Cost per pound is much less than honey |