Honey substitute

For 1 cup of honey, use 1 cup of agave nectar. In baking, you can also use 1/2 cup white sugar plus 1/2 cup maple syrup.

7 options, scored for what you are making · Checked

Out of honey mid-recipe?

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  1. Agave nectar

    Great fit

    1 cup agave nectar

    For this dish: A liquid sweetener swapped 1:1 keeps the moisture and sweetness of the batter.

    How: Swap cup for cup.

    What changes: Agave is a thinner, milder syrup than honey, so the flavor is more neutral.

    No major food allergens in these ingredients. Check labels on packaged products.

  2. Maple syrup + white sugar

    Great fit

    ½ cup pure maple syrup and ½ cup granulated white sugar

    For this dish: Keeps the batter thick enough and adds a pleasant maple flavor.

    How: Mix the maple syrup and sugar, then use in place of honey in baking. Stir until the sugar dissolves into the batter.

    What changes: Adds a maple flavor. The sugar keeps the batter from getting too loose, since maple syrup is thinner than honey.

    No major food allergens in these ingredients. Check labels on packaged products.

  3. Golden syrup

    Great fit

    1 cup golden syrup

    For this dish: Similar thickness and a pleasant buttery flavor.

    How: Swap cup for cup.

    What changes: Sweet, almost buttery taste and a similar thick texture.

    No major food allergens in these ingredients. Check labels on packaged products.

  4. Light corn syrup

    Works

    1 cup light corn syrup

    For this dish: Keeps the texture and moisture similar, but it is less sweet and has no honey flavor.

    How: Swap cup for cup.

    What changes: Less sweet than honey and with almost no flavor, but the texture stays similar.

    No major food allergens in these ingredients. Check labels on packaged products.

  5. Molasses

    Works

    1 cup molasses

    For this dish: Fine in spiced bakes like gingerbread, but dominates a light cake.

    How: Swap cup for cup. The flavor is much stronger, so use it where a dark, rich taste fits.

    What changes: Much darker and stronger flavored than honey.

    No major food allergens in these ingredients. Check labels on packaged products.

  6. Dark corn syrup

    Works

    ¾ cup dark corn syrup

    For this dish: Works, but the stronger flavor stands out in a mild cake.

    How: Use 3/4 cup for every 1 cup of honey.

    What changes: Stronger flavor than honey, so it can overpower mild recipes.

    No major food allergens in these ingredients. Check labels on packaged products.

  7. Granulated sugar + liquid

    Works

    1¼ cups granulated white sugar and ¼ cup water or other liquid from the recipe

    For this dish: Gives the sweetness and liquid, but the crumb is less moist and has no honey flavor.

    How: Use 1 1/4 cups sugar plus 1/4 cup liquid for each cup of honey. Stir the sugar in with the recipe's liquids so it dissolves.

    What changes: No honey flavor, and baked goods may brown less and stay less moist than with honey.

    No major food allergens in these ingredients. Check labels on packaged products.

Scores are our editorial judgement from the sources below, not lab tests.

What honey does in a recipe

Honey is a thick liquid sweetener. It sweetens, adds moisture and helps bind ingredients, so a substitute needs to be a sticky, pourable syrup. Dry sugars change the texture because they add no liquid.

Swap it in your recipe with Sous Chef

A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.

You ask Sous Chef

"I don't have honey."

Sous Chef edits the recipe

1 cup honey
1 cup agave nectar
Added to the steps: Swap cup for cup.
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When not to substitute

Do not swap honey in a tested canning or preserving recipe. Sweeteners affect the set and safety of preserves, so use the exact one listed.

Common questions

Can I use maple syrup instead of honey?

Yes. In savory dishes use it 1:1. In baking, one source suggests 1/2 cup sugar plus 1/2 cup maple syrup for each 1 cup of honey, because maple syrup is thinner.

What is a vegan substitute for honey?

Agave nectar, maple syrup, golden syrup, molasses and corn syrup are all plant-based. Agave and maple syrup swap 1:1.

Why can't babies eat honey?

Honey can contain botulism spores. In a baby the spores can grow in the intestines and make a toxin, causing infant botulism. CDC and the American Academy of Pediatrics say not to give honey before 12 months.

Related

Sources

Cook with what you have.

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