Okay guys. I’ve done a little digging, and I’ve found out a few interesting things about substitute sweeteners. Here’s what I found:
- Honey is a good substitute for granulated sugar on a one-to-one ratio by weight. However, you have to reduce other liquids in cookie recipes by 1/4 cup for each cup of honey used.
- When using Maple syrup, you need to do a little math to replace the sugar called for in your recipe. Divide weight of sugar by 0.80 to determine weight of syrup. Reduce the amount of water or other liquids in cookie recipes by the weight difference. For example: to substitute for 8 ounces of granulated sugar, use 10 ounces of syrup, and reduce the amount of liquid by 2 ounces.
- Splenda, also known as sucralose, does a decent job at tenderizing and creating volume. Homemade cookies will not brown, however, because Splenda does not caramelize. It can substitute for sugar on a one-to-one ratio by volume
- Benefitsof substituting liquid sweeteners for granulated sugar are:
- Unique flavor – honey, molasses, syrups – each adds its own distinctive flavor to homemade cookies
- Softer, moister, chewier cookies with better shelf life
If you’ve never been to the above mentioned blog before, it’s definitely worth a look. There is a lot of great information on ingredients that can be helpful, depending on what you are baking.