Education

Cooking Tips

When you substitute honey for granulated sugar in recipes:
- Substitute honey for up to one-half of the sugar. With experimentation, honey can be substituted for all the sugar in some recipes.
- Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used in baked goods.
- Add about 1/2 teaspoon baking soda for each cup of honey used in baked goods.
- Reduce oven temperature by 25 degrees to prevent over browning of baked goods.
For easy removal, spray measuring cup with vegetable cooking spray before adding honey.
Honey adds a sweet, smooth, and distinctive taste to recipes. Honey also absorbs and retains moisture. These qualities retard drying out and staling of baked goods.
A 12 ounce jar of honey equals a standard measuring cup.
Because of its high fructose content, honey has a higher sweetening power than sugar.

Buying & Storage Tips

Select mildly flavored honeys, such as clover, for use in cooking where delicate flavors predominate.
Use strongly flavored honeys in spreads or other recipes where a distinct honey flavor is desired.
Store honey at room temperature.
Honey should be stored in a dry place because honey absorbs moisture. Refrigeration will hasten granulation.
Honey will granulate naturally, some within a week or two, some after several months. THIS DOES NOT MEAN IT IS SPOILED!
To liquify honey, place a container in a pan of warm water until clear. To microwave: cook on high, glass only, at 30 second intervals, or until clear. Do not over heat!