To substitute honey for granulated sugar in a recipe, use one-third to one-half less honey than the amount of sugar called for in the recipe. Honey is twice as sweet as granulated sugar, so it is necessary to reduce the amount in recipes.
When replacing sugar with honey in baked goods, reduce the liquid called for by one-fifth, because honey is 18 percent water. Honey is used in the baking industry to keep baked goods fresh and moist, since it can absorb and retain moisture. To prevent honey from sticking to measuring utensils, spray them with cooking spray before measuring the honey.Learn More
One envelope of active dry yeast is equal to 2 1/4 teaspoons. An envelope of yeast is also 1/4 ounce. One packet of yeast is typically the amount required for one bread recipe. One-third of a 2-ounce cake of dry yeast is equal to one envelope.Full Answer >
Honey is sweeter than sugar, so use ¾ cup of honey per one cup of sugar. If the amount used is ½ cup or less, it is acceptable to use equal amounts of honey and sugar.Full Answer >
If too much sugar is added to a recipe, adding a teaspoon of apple cider vinegar tones down the sweetness. The amount of apple cider vinegar needed to tone down the sweetness will be determined by the amount of excess sugar that is added to the recipe. Continue adding apple cider vinegar to the recipe until the sweetness is at the desired taste. White distilled vinegar can be used in place of apple cider vinegar for the same effect.Full Answer >
In the United States, granulated sugar can be used in place of caster sugar in some recipes. This is especially true for recipes that require butter and sugar to be creamed together.Full Answer >