As a beekeeper, I frequently cook with honey. Some people are leery to use honey in recipes, if they have never done so before. I often get questions on how to use honey in place of table sugar. Here are some tips:
1. I use honey in place of sugar at a one to one ratio. Just remember to reduce the liquid in a recipe by ¼ cup per cup of honey used (example: a recipe that calls for one cup sugar and one cup milk can be made with one cup honey and ¾ cup milk).
2. Add a pinch of baking soda to recipes that don’t require sour items (i.e. sour cream, sour milk, lemon juice) so that your honey will be less acidic.
3. Lower your oven temperature by 25 degrees. Honey browns at a lower temperature.
4. Store your honey at room temperature to prevent granulation. It keeps indefinitely, so no need to worry about spoiling, as long as you keep the container tightly covered.
5. If your honey should granulate, don’t throw it out, it’s still good! Simply place the container in a pan of hot water until the honey returns to a liquid.
6. Honey is hydroscopic. That means that it will keep foods moist. For baked goods that need to be stored a little longer, using honey in place of sugar can maintain their freshness longer. This is a great tip for those who ship their holiday cookies to family and friends who are far away. Honey will ensure that the cookies arrive fresh.
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Christy Parker is the author of three blogs: Ruminations from and Unkempt Mind, Learn to Crochet - In Minutes a Day, and You Be the Editor.
For comments, questions, notes or suggestions; Mrs. Parker can be reached in the blog specific forums on the product information pages listed above or via email at unkemptruminations@comcast.net.
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