Cooking with Honey

Replace white sugar with honey in any recipe for a much healthier, natural option. The general rule is to use about half as much honey as you would sugar, as honey is twice as sweet as sugar.  So if a recipe calls for one cup of sugar, use ½ cup of honey.

Reminder: honey is a liquid and if your recipes call for other liquids, they will need to be reduced by ¼ cup for every 1 cup of honey.

For recipes using eggs or recipes with no other liquids: increase flour by 2 tablespoons for each cup of honey. 

For recipes using baking soda:  add ½ teaspoon of baking soda for every 1 cup of honey used. 

Raw honey gives baked goods a golden brown color, unique flavor, added moisture, and moisture retention–meaning it’ll taste better, longer. Honey-based sweets will brown faster than sugar-based ones, so be sure to shave a few minutes off the baking time or turn down the oven by about 25° F. Be sure to also follow all notes regarding recipes using baking soda, eggs, and liquids. 

If the honey substitution in your recipe doesn’t go quite as planned, don’t fret. Sometimes granulated sugar plays a critical role in a recipe. Instead, try only substituting half of the sugar with honey. 

This thick, creamy mixture is perfect as a spread on toast and many desserts. Just whisk together four parts room-remperature butter with one part honey. Adjust the ratio of butter to honey for desired sweetness level. For a more complex flavor, try adding a bit of vanilla extract or cinnamon.

Endorsed by Nature Blessed Honey's founder. This effective home remedy for the heart is an important piece of Nature Blessed Honey's history and is an excellent use for our natural raw honey. Click below to view the entire recipe and the story behind it.