I've been trying to move away from relying solely on white sugar when I bake, and I have been experimenting with barley malt syrup, brown rice syrup and even date sugar. But I have to say, I always come back to honey.
Because honey is technically sweeter than sugar, less is needed to achieve the same results. It's versatile and is easily adaptable in most baking recipes.
Replacing Sugar with Honey: What Quantity? A very general rule of thumb for replacing sugar with honey is to decrease the honey by half. If your recipe calls for 1 cup of sugar, try it with 1/2 cup of honey. Then generally I'll reduce the oven temperature by about 25 degrees and bake for just a bit longer. Last, since honey is partially water (whereas white sugar isn't considered a liquid), you will also have to adjust the liquids in your recipe by 1/8th. Also, for some recipes, sugar plays a critical role (creaming cookies, for example) so it's never a bad idea to go slow: start with 1/2 honey and 1/2 sugar and take it from there.
Which Honey to Choose?
The flavor of honey depends on the type of flower the bees worked to produce the honey. These could include orange, sage, clover, sunflower, bark, or mixed flower. I've been really enjoying thinking of my end product when selecting a good honey for it.
Some folks believe that the nuances of flavor in honey get lost when mixed into cookie and cake batters. I beg to differ. I think you can definitely tell the difference between a floral honey and a more rigid, bitter honey. My favorite honeys for baking are orange blossom (pleasant and distinctive flavor from citrus), clover (mild, sweet taste that will work in any recipe), goldenrod (light to medium in color, this honey has a little bite and is wonderful in savory baking), and wildflower honeys (with a darker color, the taste varies from year to year based on what is seasonally blooming).
My Honey Hardened: What to Do?
It's easy to re-liquefy crystallized honey by removing the container's lid, and heating it in very hot water. Or, if the container is microwave-safe, heat on high for 15-45 seconds.
Related: Honey Laundering: How to Avoid Buying Contaminated Honey
(Image: Megan Gordon)
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Not related to honey, but when I bake bread, I use blackstrap molasses because it's a sweetener that's not overly sweet, it has vitamins and minerals that help the yeasts flourish, and it gives the bread an interesting subtle flavor.
I picked up some Yellow Gum Tree honey while in Australia (it's all gone now and I has a sad). It was wonderful and complex, almost smokey and suited to adding depth to sweet recipes by adding a bit of a savory component. I miss it.
I recently started taking a beekeeping course, and my instructor poo-poohed a lot of labeling on honey. Bear in mind that bees range up to 2 miles from their hive, so if you're purchasing small-scale local honey: a. it's almost impossible to be positive of which flower the bees have been using (obvious exceptions would include managing a harvest before and after a single bloom episode - like orange blossoms - in a region dense with the plant) and b. almost no honey can be guaranteed to be organic, since it's almost impossible to control the whole range of a bee.
Of course, there are the mass production bee trucks that travel around full of hives and are contracted by orchards to pollinate. These are likely to have exactly the honey specified, but the disorientation caused to the bees is suspected as a culprit in sudden hive death. Many of the large establishments also raise the hive for a single season, take all the honey and dispose of the bees. I guess that's why folks who are vegan for ethical reasons avoid this particular animal product!
Buy local and know your beekeeper!
Most of the honey at the store isn't even real honey. http://www.foodsafetynews.com/2011/08/honey-laundering/
And the so-called local/raw/unfiltered...may not be what they claim. There aren't regulations and I know that here (TX) at least, there are quite a few selling honey in stores and it is far from how they label it. Frustrating because there aren't regulations on it.
I recommend finding a local beekeeper and purchasing from him/her. Ask questions like
-Is the honey from your own beehives?
-Do you filter using sand/diatomaceous earth (bad) or just strain (good)?