Replace 1 cup sugar with 1 cup packed brown sugar for an easy cup-for-cup swap. To use honey, use 3/4 cup, cut other liquid by 1/4 cup, and add up to 1/2 teaspoon baking soda.
Ratios from university extension services and King Arthur Baking. Checked .
Granulated sugar substitutes, best first
- For 1 cup granulated sugar1 cup firmly packed brown sugarBest for: cookies, cakes, most baking
Equal swap (Mississippi State, Purdue, Colorado State); adds molasses flavor and color.
- For 1 cup granulated sugar3/4 cup honey; reduce other liquid by 1/4 cupBest for: quick breads, muffins, cookies
Add a pinch to 1/2 tsp baking soda per cup of honey in baked goods (Utah State, Mississippi State, Colorado State); if there's no liquid to cut, Purdue adds 1/4 cup flour per 3/4 cup honey. Browns faster.
- For 1 cup granulated sugar3/4 to 1 cup maple syrupBest for: baking and sauces
Colorado State; reduce liquid as with honey.
- For 1 cup granulated sugar1 cup corn syrup; reduce other liquid by 1/4 cupBest for: cooked candies, sauces
Colorado State: replace no more than half the sugar this way.
- For 1 cup granulated sugar1 3/4 cups packed powdered sugarBest for: drinks and uncooked foods, not baking
NMSU; Colorado State gives 1 1/3 cups. Purdue and Colorado limit it to non-baking uses.
What not to use
Swapping a liquid sweetener 1:1 with no liquid reduction: honey, syrups and molasses bring their own water, so batters turn thin and heavy.
Why the swaps work
Sugar sweetens, keeps baked goods tender and moist, and helps browning. Liquid sweeteners add water and some acidity, which is why charts cut liquid and add a little baking soda.
Questions people ask
How much honey replaces 1 cup of sugar?
About 3/4 cup, with 1/4 cup less liquid; in baking add a pinch to 1/2 tsp baking soda.
Can I use powdered sugar instead of granulated?
For drinks and uncooked foods, about 1 3/4 cups packed per cup of sugar; extension charts don't recommend it for baking.
Sources
- Ingredient Substitutions and Equivalents, P1690 (Mississippi State University Extension)
- Substitutions and Equivalents in Food Ingredients, CFS-145-W (Purdue Extension)
- Ingredient Substitutions, Fact Sheet 9.329 (Colorado State University Extension)
- Ingredient Substitution, FN 255 (Utah State University Extension)
- In a Pinch: Ingredient Substitution, Guide E-131 (New Mexico State University Extension)
- Cooking Substitution Guide (University of Illinois Extension)