Cooking Tips
  • For best results, use recipes developed for using honey.
  • 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!