Honey has a higher sweetening power than sugar, so use 3/4 cup of honey to replace one cup of sugar. For smaller quantities like a tablespoon, the substitution can be 1:1. For baking, reduce other liquids in the recipe by 1/3 cup and add 1/4 teaspoon baking soda for every cup of honey used. Lower the oven temperature by 25 F to prevent over-browning.
If honey has crystallized, placing the container in hot water for 15 minutes will help return it to its liquid state. Honey should not be heated in the microwave as this alters its taste by increasing its hydroxymethylfurfural (HMF) content.
