Substitute sugar with maple syrup or honey

I don't buy or use refined white sugar anymore.  So, I replace it with organic sugar or brown sugar.  Lately, I substitute any kind of sugar with maple syrup or honey.

Maple syrup and honey we use at home

Here is the substitution I use:

Sugar	→	Maple syrup
1 cup	=	3/4 cup of maple syrup minus 3 tablespoons (about 45 ml) of liquid from the recipe
1 tbsp	=	1/2 tablespoon (about 7.5 ml) to 3/4 tablespoon (about 11.25 ml) of maple syrup

Maple sugar	→	Maple syrup
1/2 cup	=	1 cup of maple syrup minus 1/4 cup (about 60 ml) of liquid from the recipe

Sugar	→	Honey
1 cup	=	1/2 cup of honey minus 1/2 cup (about 125 ml) of liquid from the recipe
1 tbsp	=	1/2 tablespoon (about 7.5 ml) to 3/4 tablespoon (about 11.25 ml) of honey

Honey	→	Maple syrup
1 tbsp	=	1 tablespoon

Note:

• Both maple syrup and honey caramelize at a lower temperature than sugar.  Please reduce your oven temperature by about 25 degrees F.
• When baking with maple syrup or honey, please add 1/4 – 1/2 tsp baking soda per cup of honey or maple syrup to neutralize the acidity and make the batter rise.  Please do not add baking soda if your recipe calls for buttermilk, sour milk or sour cream because these ingredients also make the batter rise.

What happen if the recipe we use doesn't call for liquid?

Here is a very good tip from an artisanal beekeeper Mr. Joel Millette of Quebec, Canada.  1 cup of sugar = 1/2 cup of honey + 1/4 cup of flour.

Unfortunately, each recipe is unique.  Trial and error is the only way to know how we can substitute one ingredient with another.  The more we try, the better we will be.  I still have much to learn. 

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