For me, that is. For the rest of you, it might just be okay, but that’s something you’ll have to figure out for yourselves.
Meanwhile, I’m having a huge craving for chocolate. Brownies. Yum! But no sugar . . . So I found the honey equivalent on the internet. Here is is:
(Warning: Don’t feed honey to babies who are less than one year old–it may cause infant botulism.)
- Use 7/8 cup for every cup of sugar, and reduce the liquid in the recipe by 3 tablespoons.
- Substitute 3/4 cup honey for each cup of granulated syrup called for in recipe, then reduce another liquid in the recipe by 1/4 cup and add 1/4 teaspoon baking soda (to neutralized the acid in the honey).
Two different internet sources, two different answers. Will have to experiment and find out. Onwards and upward, ho!
Reduce oven temperature by 25 degrees–substituting honey for sugar alters the flavor and tends to make baked goods moister, chewier and darker.
Substitute 1 1/3 cup molasses plus 1 teaspoon baking soda for one cup of granulated sugar, then reduce another liquid in the recipe by 1/3 cup and reduce the oven temperature by 25 degrees.
This substitution will impart a strong molasses flavor to the product. Replace no more than half of the sugar in the recipe with molasses.