How much honey do you need to replace sugar?

October 11, 2025 •

3 min read

While table sugar is pure sucrose, honey contains glucose and fructose along with some water, making it a different substance entirely for cooking. Knowing exactly how much honey do you need to replace sugar is key to avoiding dense, overly-sweet baked goods and ensuring success in your recipes.

Quick Summary

This guide provides detailed conversion ratios by volume and weight, along with crucial tips for adjusting liquids, leavening agents, and oven temperatures when substituting honey for sugar.

Key Points

Conversion Ratio: Use 5/8 to 3/4 cup of honey for every 1 cup of sugar, depending on the sweetness level and recipe.
Liquid Reduction: Decrease other liquids in your recipe by 1/4 cup for every 1 cup of honey to compensate for its moisture content.
Acidity Adjustment: Add 1/4 teaspoon of baking soda for each cup of honey used to balance the acidity and aid leavening.
Temperature Control: Lower the oven temperature by 25°F when baking with honey to prevent faster browning and burning.
Flavor Consideration: Choose a mild-flavored honey for delicate baked goods and a robust-flavored one for stronger recipes to complement the dish.
Infant Safety: Do not give honey to infants under 12 months old due to the risk of botulism.

Understanding Honey vs. Sugar

At a fundamental level, both honey and refined sugar are simple carbohydrates that provide the body with energy. However, their chemical makeup and physical properties differ significantly. Table sugar (sucrose) is a dry, crystalline solid, while honey is a liquid composed of a mix of fructose, glucose, and about 20% water. This higher water content and liquid state are the primary reasons why a direct 1:1 substitution is not recommended.

The All-Important Conversion Ratio

Because honey is sweeter than sugar, you need to use less of it to achieve the same level of sweetness. The exact ratio varies slightly based on the recipe and desired sweetness, but general guidelines exist for both volume and weight measurements.

By volume: For every one cup of granulated sugar, use between 1/2 and 2/3 cup of honey. A common and reliable ratio for many baking applications is 5/8 cup of honey for every cup of sugar.
By weight: For every 100g of granulated sugar, use 75g of honey. This is a more precise method for accurate baking.

Adjusting Recipes for Successful Baking

Simply swapping the sweeteners is not enough, especially in baking where chemistry is key. Honey's liquid nature, acidity, and faster browning require several other recipe modifications.

Key Adjustments for Baking with Honey

Reduce Other Liquids: Since honey adds moisture, you must decrease the other liquids in the recipe to maintain the correct consistency. A good rule is to subtract 1/4 cup of liquid for every cup of honey you add.
Add Baking Soda: Honey is naturally acidic, which can affect the outcome of baked goods. To neutralize this acidity and ensure proper leavening, add 1/4 teaspoon of baking soda for every cup of honey used.
Lower Oven Temperature: Honey caramelizes and burns more quickly than sugar. Reduce your oven temperature by 25°F (about 15°C) to prevent the baked good from browning too fast before the center is cooked through. Using light-colored baking pans can also help.
Flavor Profile: Choose a honey with a mild flavor, like alfalfa or clover, for delicate baked goods. Stronger honeys, such as buckwheat, can overpower other ingredients.

Honey vs. Sugar Comparison Table


Feature	Honey	Granulated Sugar
Sweetness	Sweeter than sugar	Less sweet than honey
Form	Liquid, consisting of fructose and glucose	Dry, crystalline solid (sucrose)
Moisture Content	Higher (approx. 20% water)	Lower (less than 2% water)
Acidity	Naturally acidic (pH ~3.9)	Neutral (pH ~7.0)
Browning	Browns faster and at a lower temperature	Browns more slowly at higher temperatures
Nutrients	Contains trace minerals and antioxidants	Contains no vitamins or minerals
Calories (per tbsp)	~64 calories	~50 calories

Practical Tips for Using Honey as a Sweetener

Beyond baking, here are some pointers for successfully using honey in your daily cooking and beverage preparation.

For beverages: When sweetening drinks like coffee or tea, start with a smaller amount of honey than you would sugar and adjust to taste. Because honey is liquid, it dissolves easily.
Measuring Tip: To prevent honey from sticking to measuring cups, lightly grease the cup with a neutral-tasting oil or vegetable spray before measuring. This allows the honey to slide out smoothly.
In marinades and glazes: Honey's unique flavor makes it a fantastic addition to savory dishes. The conversion rules are less rigid here; just start with less and adjust as you go. Be mindful that it will caramelize quickly under high heat.
Choose the Right Honey: The flavor of honey varies widely depending on the flowers the bees visited. For delicate recipes, choose a mild, light-colored honey like acacia or clover. For robust flavors, consider buckwheat or manuka honey.
Safety Warning for Infants: Do not give honey to children under one year of age due to the risk of infant botulism. This is a rare but serious illness.

Conclusion

Replacing sugar with honey is a simple and rewarding way to bring a new flavor profile and natural sweetness to your recipes. While the conversion isn't a direct one-for-one swap, following a few key guidelines—using less honey, reducing other liquids, and adjusting temperature—will ensure delicious and successful results. Whether you're baking a cake or sweetening your morning tea, understanding these simple principles will make you a pro at substituting honey for sugar in no time.

For more detailed baking conversion charts and recipes, visit Eat Beautiful's Honey Conversion Chart.

Frequently Asked Questions

You should not use a 1:1 ratio because honey is both sweeter and a liquid, whereas sugar is dry. A direct swap would result in a sweeter, denser, and moister product that might not bake correctly.

To prevent honey from sticking to your measuring cup, lightly grease the inside with a small amount of neutral oil or cooking spray. The honey will then slide out easily.

If you don't reduce the liquid, your baked goods will likely be too moist and dense. The extra moisture can interfere with the final texture and density of your product.

Yes, different types of honey have distinct flavors. A light, mild honey like clover is best for most substitutions, while a strong, dark honey like buckwheat should be used when its bold flavor is desired.

Honey is often perceived as healthier because it's less processed and contains trace nutrients and antioxidants. However, it has more calories per tablespoon than sugar, and both are added sugars that should be consumed in moderation as they can still spike blood sugar.

Yes, you can use honey to sweeten beverages. Since it is a liquid, it dissolves easily. Start with a smaller amount than you would use for sugar and add more to achieve your preferred level of sweetness.

Honey is naturally acidic, which can negatively affect the leavening process in baking. Adding baking soda neutralizes this acidity, helping your baked goods rise properly.