Sugars & Sweeteners
Honey
Natural sweetener produced by bees, containing enzymes and minerals that add moisture and unique flavor to baked goods.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 340 | 12.0 | 359 |
| ¾ cup | 255 | 9.0 | 269 |
| ⅔ cup | 227 | 8.0 | 240 |
| ½ cup | 170 | 6.0 | 180 |
| ⅓ cup | 113 | 4.0 | 120 |
| ¼ cup | 85 | 3.0 | 90 |
| 1 tbsp | 21 | 0.7 | 21 |
| 1 tsp | 7.0 | 0.2 | 7.0 |
Very dense and viscous. 1 cup honey weighs significantly more than 1 cup sugar. Reduce other liquids when substituting.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories304
Protein0.3g
Carbohydrates82g
Fat0g
Sugar82g
Sodium4mg
History
Humans have harvested honey for at least 8,000 years, with evidence from ancient cave paintings. In baking, honey was the primary sweetener before sugar became widely available. Its hygroscopic nature (moisture-attracting) keeps baked goods fresher longer.
Baking Tips
- 1Reduces other liquids by 1/4 cup per cup used
- 2Lower oven temperature by 25°F to prevent over-browning
- 3Keeps baked goods moist longer
- 4Adds unique floral notes depending on source
Storage
How to Store
Room temperature in sealed container
Shelf Life: Indefinite (may crystallize, warm gently to reliquefy)
Substitutes
- Maple syrup (1:1)
- Agave nectar (1:1)
- Sugar + extra liquid