I thought this might be useful for many…..
How to Substitute Sweeteners
1. Honey and maple syrup are sweeter than sugar (and heavier!) so use less (about 1/2 – 3/4 cup) for each cup of sugar.
2. When substituting a liquid for a granulated sweetener, such as using honey/agave/maple syrup when the recipe calls for granulated white or brown cane sugar, for every 1 cup of honey, subtract 1/4 cup of liquid from the recipe. That means for every 1/4 cup of honey, subtract 1 Tbsp of liquid.
3. Conversely then, when substituting granulated sugar for a liquid sweetener, for every 1 cup of sweetener, add 1/4 cup of liquid from the recipe. That means for every 1/4 cup of honey, add 1 Tbsp of liquid.
4. If baking with honey or maple syrup, reduce the oven temperature by 25 degrees Fahrenheit, since maple syrup and honey will tend to caramelize and burn faster than granulated sweeteners.
5. Since maple syrup and honey are somewhat acidic, when baking, you will need to add 1/4 – 1/2 tsp baking soda per cup of honey or maple syrup to the batter so it will rise properly.