I'm doing a recipe for a dinner and want to use honey instead of sugar.
Tried it out and did a straight replacement ... 1/3 cup honey instead of 1/3
cup sugar. Result was a little sweet.

So, is there a conversion factor when doing this ... I'd guess, just based
on the taste, that it's one-half to three-fourths or so. Don't want to keep
iterating on this ... any help/pointers appreciated.

Just using regular honey off the shelf.

Thanks.

Bob

In article >,
"Bob" > wrote:

> I'm doing a recipe for a dinner and want to use honey instead of sugar.
> Tried it out and did a straight replacement ... 1/3 cup honey instead of 1/3
> cup sugar. Result was a little sweet.
>
> So, is there a conversion factor when doing this ... I'd guess, just based
> on the taste, that it's one-half to three-fourths or so. Don't want to keep
> iterating on this ... any help/pointers appreciated.
>
> Just using regular honey off the shelf.
>
> Thanks.
>
> Bob

Here's an article on replacing honey for sugar:

http://homecooking.about.com/library.../aa060997c.htm

It mentions reducing the amount of honey, adjusting baking temperatures
and reducing liquids.

Hope it helps
marcella

Thanks for the pointer, Marcella. Hadn't considered reducing the liquid
amounts and cooking temps as well.

Bob