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Honey, especially Tupelo, is my favorite flavoring for coffe, toast, pancakes, etc. I want to know what the equivalents are for honey vs sugar, so I can incorporate more of it in my baking. Any folks out there?

Honey's sugars are approximately half fructose and half glucose, which combined are the usual sugar molecule. Volume for volume, honey is almost twice as sweet as sugar, so using slightly more than half the volume of honey will produce roughly the same level of sweetness. Honey is a liquid, however, so you will need to reduce the amount of liquid in a recipe to compensate. - Amgine/talk 21:34, 10 September 2009 (UTC)