Subbing Honey for Sugar

[hippywife]

In my never ending quest to use more local product, I am thinking of switching from sugar to honey in all uses possible. I have been reading a little bit about doing it and it seems it's fine, even for canning.

Has anyone else ever attempted to eliminate cane sugar from their kitchen?

[supernova]

1. I don't use sugar any more.

But I don't do so much baking any more (sensitivity to grains)

But for the stuff I do use it for: sweetening drinks, drizzled over sweet potatoes or fruit, the occasional sweet pastry like baklava. I can definitely use honey. I also like using Agave syrup. It's not local since it's a SW plant and I don't live out west, but it is a very good low GI sweetner that can be used everywhere you use honey.

[hippywife]

2. Thanx for the input.

The local aspect is really the only consideration for me at this point. I can get honey from our co-op, also the labor issues surrounding cane sugar are really atrocious.

Appreciate it! :hi:

[NashVegas]

3. I Use Both

For sugar I use raw cane for *most* cooking uses, white sugar if I'm baking something delicate. I'm fortunate to live in an area where there is some *killer* wildflower honey - but it doesn't come cheap.

The main thing about using honey is that it doesn't dissolve and disperse well if you put it in with cold ingredients.

[hippywife]

5. I really want to get to a point

where I only use honey. As far as dissolving in something cold, my husband drinks unsweetened tea, unsweetened coffee, and water. I only drink water. Can't think of anything else cold I would need to sweeten right off the top of my head, but it still dissolves in something cold better than sugar does, I think.

[Warpy]

4. I did when I sold health foods and got it wholesale

It allowed me to sample the various types of honey and find out which was best for each use.

Generally speaking, the lightest honeys, alfalfa and orange, were best for baking. Strong honeys like buckwheat and wildflower added wonderful flavors to herb teas and granola. Clover honey was great on pancakes and toast.

Now I seldom use it. I use sugar in baking and for making hummingbird syrup. Honey is reserved for tea and toast and to balance the occasional Chinese sauce that calls for sweetening. I use honey only in things where I want to taste the honey, not a finished product where the flavor is a distraction.

Be aware that honey is very high in fructose, something that can affect health conditions.

[hippywife]

6. I'm not too concerned

about a slight taste difference really. And I've found that if I stick to my diet of whole foods, I can have anything I want really, as long as I don't go totally hogwild, of course.

[Warpy]

7. Honey is expensive enough

that people who convert tend to use a lot less of it than they would other cheaper sweeteners. That's a good thing.

I know that I managed to kill my sweet tooth off years ago. Now if I crave sweets, it's a piece of fruit or cup of yogurt. Rarely, I'll have a teaspoonful of chocolate chips if I get a chocolate Jones. The last pound I bought in bulk has lasted me over 2 years.

[hippywife]

8. I rarely have a sweet tooth, either.

The husband on the other hand is a different story. I really do only anticipate using it for baking for the most part.

[Dover]

9. I've been subbing sugar often with agave nectar or honey.

My honey isn't always local, but I try. And agave nectar is from Mexico which is just over the border.
I mainly like to use it for mixing with wet things (drinks, sauces, etc.) although it works fine with dry ingredients too so long as you account for the extra moisture.

They are both wonderful, although I still keep white sugar around for the hummingbird formula and for those few things that absolutely require sugar.

[pinto]

10. I never use it. Use other sweeteners when needed. Honey mostly. I use dried fruit a lot, cooking.

I don't bake, though. Consistency's a problem when substituting honey for sugar there, I guess. :shrug: