How to Substitute Sweeteners

How to Substitute Sweeteners. From Baking with Honey to Substituting Maple Syrup for Sugar, all of the tips you need are right here.

One of the ways that our family started moving towards more whole foods was to move away from white sugar and start baking with honey, sucanat, and other sweeteners. Now, instead of making my Homemade Jello, Homemade Chocolate Chips, and Gluten Free Cupcakes with granulated sugar, I needed to move to other, more wholesome sweeteners.

If you’ve been wondering about baking with honey or baking with maple syrup,  or what to do about substituting sugar in your baked goods or other sweet (or not-so-sweet) dishes, then this post should help.

One of my pet peeves (and probably yours too) is running out of something when you are in the middle of the recipe.

And one of my best time and money-saving cooking and baking tips is learning how to substitute.

You know how it goes – you’re making a dessert that calls for honey and all you have is a granulated sweetener, or vice versa (remember to make healthy choices, as much as possible for your sweeteners, just like everything else, OK?  Not too much pressure, just making the best choices you can will make a difference in the long run).

Well, one of the easiest things to substitute in recipes is sweeteners.

Now, I am a reforming sugar-aholic.  I used to eat sugar all. the. time.

I once even worked in an ice cream parlor.

Bad idea.  Ahem.

Anyway, I don’t bake quite as much these days since we are focusing on vegetables and animal proteins more and more in our quest to deal with adrenal fatigue, but I still enjoy making whole grain (or non grain) treats (like Chocolate Chia Pudding or Berry Mousse) that require some sweetening.

And I know that a lot of my readers are using traditional sweeteners (hopefully the healthier options of honey, maple syrup, sucanat, and the like) and that these substitution and baking tips would be useful for you.

So when you need to substitute a liquid for a granulated sweetener, how do you do that quickly and easily?

It’s fairly simple, actually.

Mainly, you just need to make up for, or take away from, the liquid part of the liquid sweetener, when adding it to a recipe.

Now of course, if the recipe we are talking about is a dish with very little sweetener (like my Focaccia Flax Bread), then it really doesn’t matter.  Just substitute one sweetener for another and don’t worry about it.  However, when you are dealing with a sweet baked good, then here is what you need to do:

Need to substitute honey for sugar or maple syrup for honey? Find out how to substitute sweeteners for baking and cooking. If you are switching to baking with honey and maple syrup and other sweeteners for health reasons, or you've just run out of a sweetener and need to use another, this post can help.

Pretty simple, isn’t it?

I use these tips whenever I have run out of the sweetener I need (which isn’t often, since I purchase my sweeteners in bulk – like everything else :-)), but more often when I am trying out a new recipe and want to use the least expensive sweetener that I have.  Then if the recipe isn’t a winner, I’ve spent less money on it than I would have otherwise.

With some non-baking recipes, especially ones without a lot of sweetener like:

you can use whatever sweetener you wish (liquid or granulated).  The result won’t differ that much regardless of which sweetener you use.  I love forgiving recipes, don’t you :-)?

Soon I’ll go into more details of my thoughts about sugar, some more detailed information on sweeteners (including nutritional information and alternative sweeteners as well).  Stay tuned!

How about you?  Do you have a time or money saving baking tip to share?

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  1. Hi Adrienne,
    I chanced upon your site when searching for information on using pure maple syrup as a substitute for white sugar.
    Question: Have you ever tried doing this in a recipe that does not call for any liquid other than whites of eggs?
    Recipe I’m trying to do this with is:
    Flourless Chocolate Souffle by Shifra Klein
    12 oz bittersweet choc.
    6 large yolks
    12 egg whites
    1 cup sugar

    Any chance you would know if I can use pure maple syrup in this recipe without a complete disastrous result?

  2. I think your math is wrong. In step 3, the converse should be to add 1/3 of liquid. Not 1/4. Then you have 4/3. If you then subtract 1/4 again, you are back at 3/3 = 1.

    • Hi there. The point is that for every cup of honey you are converting, you need to increase or decrease the liquid in the recipe by approx. 1/4. It’s not a perfect science as I have seen other bloggers say to decrease / increase by 1/2 cup. But this is the ratio I have seen most often. Does that make sense or am I missing something? Thanks!

  3. Shelagh says:

    Hi there, I was wondering what the conversion is from honey to stevia granules (sugar size)?