For recipes, visit the web site of theNational Honey Board.
Use the following tips for cooking with honey.
- In baking, honey helps baked goods stay fresh and moist longer. It also gives any baked creation a warm, golden color. When substituting honey for sugar in baked goods, follow these guidelines:
--Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used.
--Add 1/2 teaspoon of baking soda for each cup of honey used.
--Reduce the oven temperature by 25 degrees to prevent overbrowning.
- Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.
- To substitute honey for sugar in recipes, start by substituting up to half of the sugar called for. With a little experimentation, honey can replace all the sugar in some recipes.
- When measuring honey, keep in mind that one 12-ounce jar of honey equals a standard measuring cup.
We recommend that you store your honey as follows:
- Store raw, unprocessed honey at or below 50 degrees Fahrenheit. Processed honey should be stored at temperatures between 64 and 75 degrees Fahrenheit.
- Honey should be kept in a covered container to keep it from drawing moisture from the atmosphere.
- Honey is a super-saturated solution. Eventually, most varieties of extracted honey will crystallize. Crystallization is a natural process that does not adversely affect the flavor of the honey. However, if honey is stored above the recommended temperatures, fermentation may also occur. Use the following steps to reverse the crystallization as it occurs. On an as needed basis, the procedure can be repeated indefinitely without harming the honey.
- If your honey crystallizes, simply place the honey jar in warm water and stir until the crystals dissolve. Or, place the honey in a microwave-safe container with the lid off and microwave it, stirring every 30 seconds, until the crystals dissolve. Be careful not to boil or scorch the honey.