If you are looking for a subtitute for sugar when baking, then liquid sweeteners are some of the top options available to you. The most ocmmon liquid sweeteners include honey, maple syrup, agave syrup and molasses. These days, though, there are numerous varities to select from.

As yo ucan imagine, baking with liquid sweeteners can require a few alterations or modifications. In fact, each sweetener comes with its own baking requriements. So, if you want your recipe to turn out perfectly, there are few things you need to know.

On this note, here are the ultimate guidelines to follow:

Baking with Honey

Honey is one of the most obvious substitutions as it is readily available. Also, it is a natural and healthier option, making it a preferred alternative to highly processed sugar. Now, if you are using honey instead of other liquid sweeteners, then you can use it in equal measure to the amount that is mentioned in the recipe.

In case you are adding it instead of sugar, though, you will need to make some adjustments. It is possible for you to use a one-to-one ratio. However, you should be aware that honey is a great deal sweeter than sugar. So, using a little less may be a good idea.

For every cup of honey that you use in the recipe, make sure to reduce the other liquids by ¼ of a cup. This will prevent your recipe from being too runny. Since honey has a tendency to be slightly acidic, you may want to add ½ a teaspoon of baking soda for every cup of honey added.

Baking with Maple Syrup

Maple syrup is a pretty popular substitution. As with honey, it is known for its sweetness and is certainly healthier than sugar. Still, when you want to add maple syrup, quality is of the highest importance. While you don’t have to choose very expensive syrup, it is a good idea to invest in some good quality brands. This really will make all the difference to your baking.

One thing that you should be aware of is that this ingredient has a distinct and even robust flavor. As such, there is a good chance that this will be quite notable in the final result. This is quite unlike white sugar that only lends sweetness to a recipe.

When baking, substitute one cup of sugar with ¾ cup of syrup. And, for every cup of syrup used in the recipe, reduce other liquid ingredients by 3 tablespoons. Don’t worry if your baked goods end up darker than they are used to. This is simply due to the darker coloring of the syrup.

Baking with Agave Syrup

If you are on a low GI diet, then agave syrup is one of the best options available to you. At the same time, this ingredient is pretty new on the market so few people are aware of how to add it to their baked goods.

When using agave syrup as a substitute for white sugar, use ⅔ cups of syrup for every one cup of sugar required. You will also need to reduce the other liquids in the recipe. You may need to reduce between ¼ and ⅓ cup. First reduce the liquids by ¼ cup. If the mix is fine, you can leave it as it is. If it is too dry or lumpy, add a bit more of the liquids.

There is one more thing that you need to know about using agave syrup in your baked goods. This syrup has a tendency to brown your dishes more quickly. Due to this, you should lower the oven temperature by 25°F. At the same time, slightly increase your baking time.

Until you are comfortable with baking with agave, make sure to keep an eye on your baked goods while they are in the oven. This will allow you to intervene when they have baked to the perfect temperature.

Baking with Molasses

Molasses is actually a byproduct of refined sugar. However, it isn’t as sweet as white sugar. Instead, it has a deeper flavor and will make your baked goods darker in color.

Now, when substituting sugar with molasses, you should use 1⅓ cup for every cup of sugar requested. This will help to maintain the sweetness required by the recipe. Still, you should avoid replacing more than half the sugar required in the recipe with molasses.

If you only wish to use molasses in your baking, it is a good idea to check out recipes that specifically call for the ingredient. This way, you will be able to balance out all the flavors.

Molasses is more acidic than sugar. This means that for every cup of molasses that you add to the recipe, you should also add ½ a teaspoon of baking powder. You will need to reduce the amount of liquids in other ingredients by 5 tablespoons.

Baking with Liquid Stevia

If you are trying to keep calories as low as possible, then you may want to use liquid stevia in your baking. You should be aware that liquid stevia is a great deal sweeter than sugar. As such, you will be using a lot less stevia.

You are most likely going to need to substitute one cup of stevia with one teaspoon of liquid stevia.

Of course, this means that you have quite a bit of missing bulk to make up for. As such, you will have to add ⅓ cup of liquid for every cup of sugar required. You can either add ingredients that are mentioned in the recipe or add bulking ingredients plain yogurt or egg whites.

If you are nervous about making these substitutions, consider checking out recipes that use only liquid stevia. This way, you will not have to make any modifications to the recipe.

So, there you have it – your ultimate guide to baking with liquid sweeteners. As you can see, there are a few changes and alterations that you need to make. At the same time, the substitution isn’t nearly as tricky as you might think it is. With a little bit of practice, you will be able to use these sweeteners without any issue at all.