Cooking With Honey

  • add 1/4 TSP of baking soda for every cup of honey
  • remove 1/4 CUP of liquid per Cup of honey (if possible)
2 CUPS 1 - 11/CUPS
1 CUP 1/2/3 CUPS
1/ CUP 4 - 6 TBSP
1/3  CUP 3 - 4 TBSP
1/4  CUP 2 - 3 TBSP
2 TBSP 3 - 4 TSP
1 TBSP 11/ - 2 TSP
MEDIUM HEAT MEDIUM/LOW HEAT 325°F / 165°C 300°F / 150°C
STIR OFTEN 350°F / 177°C 325°F / 165°C
HIGH HEAT MEDIUM HEAT 375°F / 190°C 350°F / 177°C
STIR OFTEN 400°F / 200°C 375°F / 190°C






You can use less sugar, YAY!

This is because honey is mostly fructose (an average of 56% fructose to 44% glucose but these ratios depend on the honey), hence is much sweeter than refined sugar. The amount you change will depend on your honey, as not all honey is made the same and can be two to three times sweeter.

So, for every 1 cup of sugar, replace it with about 1/3 - 2/3 cups of honey. you will need to sweeten to taste but, in our chart, we show our recommended amounts.


You can lower your temperatures.

Honey tends to burn faster then granulated sugar. You will need to lower the heat on your stove and stir more often. Depending on your oven you can lower your temperature by about 25°F (That’s about -3.889°C) but check our chart for quick references!


Add a little baking soda, about 1/4 tsp for every 1 cup of honey.

The thing to remember about honey is that it is some what acidic (depending on the type of honey it can range from a pH of 3.4 to 6.1, with an average of 3.9) so a little bit of baking soda (about ¼ tsp/cup of honey) will balance that out. This will allow the batters and doughs to do what they gotta do and raise properly. This, however, is not needed for yeast breads because the honey leavening thrives in the mildly acidic environment.


Reduce the liquid.

 If the recipe will allow for it, you will want to cut down on the amount of liquid you add. Most honey tends to be about 20%-25% water, but this, again, depends on your type of honey.

A downloadable link is available at the top of this page.