Substitute 250 ml of white sugar for 175 ml of honey. However, for every cup (250 ml) of substituted sugar, reduce the quantity of liquid (milk, water or juice) by 2 tbsp:

  • For 1/2 cup (125 ml) of substituted sugar, reduce liquid by 1 tbsp (15 ml)
  • For 3/4 cup (175 ml) of substituted sugar, reduce liquid by 1 1/2 tbsp (25 ml)
  • For 1 cup (250 ml) of substituted sugar, reduce liquid by 2 tbsp (20 ml)

Here's a good tip : Because honey tends to caramelize faster than sugar, reduce the oven temperature by 25 °F (15 °C) to make sure the product does not brown too quickly.

* For a cake, for example, it would be worthwhile to replace only half of the sugar with honey and to add 1/4 tsp of baking soda to balance the honey's natural acidity.