I finally got around to reading last Thanksgiving’s issue of Fine Cooking. In it was an article on alternative sweeteners, which I found helpful because I’m trying to cut down on refined sugars. Because alternative sweeteners, like honey, agave and maple syrup, are more intensely sweet than sugar, I can use less of them and still get the sweet effect I want.
But how to use these sweeteners in recipes? The article provides a helpful guide:
Start by substituting ¾ cup honey, maple syrup or molasses for each cup of sugar, and reduce the liquid by 3 tablespoons. To substitute agave, use 2/3 cup agave nectar for each cup of sugar and reduce the liquid by ¼ cup. Also, since these sweeteners will speed the browning process…, reduce the baking temperature by 25 degrees. Check for doneness at the usual time, but you may have to increase the baking time slightly.
A very useful tip!
