01
Molasses
10.0best for french toast1 cup : 1 cup
Very dark and bitter; use half the amount and add sugar to balance, best in gingerbread and BBQ
10.0
honey substitute
in french toast.
In french toast custard, Honey balances the egg and milk with sweetness that caramelizes on the griddle. A liquid swap means reducing the milk slightly.
top substitutes
02
Brown Sugars
10.0best for french toast1 cup : 3/4 cup
Use 3/4 cup brown sugar plus 1 tbsp molasses per cup honey; reduce liquid in recipe by 3 tbsp
10.0
03
Maple Syrup
10.0best for french toast2 cup : 1 cup
Closest liquid sweetener swap; slightly more caramel-woody flavor, use 1:1 in baking and glazes
10.0
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04
Vanilla Extract
10.01 tsp : 1 tsp
Adds sweetness and floral notes, reduce other sugars
10.0
05
Cane Syrup
10.01 cup : 1 cup
Similar viscosity and sweetness; slightly less floral than honey
10.0
06
Turbinado Sugar
7.53/4 cup : 1 cup
Add 1/4 cup liquid since it's dry; light molasses flavor works in baking
7.5
07
Fruit Syrup
7.51 cup : 1 cup
Sweet and fruit-forward; works well in dressings, glazes, and marinades
7.5
08
Maple Sugars
7.53/4 cup : 1 cup
Granular — add 3 tbsp water per cup; maple flavor pairs well with baked goods
7.5
09
Dates
7.51 cup : 1 cup
Blend pitted dates with a splash of water to make a paste; whole-food natural sweetener
7.5
10
Applesauce
7.53/4 cup : 1 cup
Less sweet and adds moisture; reduce other liquid in recipe by 2 tbsp
7.5
11
Prune Puree
7.53/4 cup : 1 cup
Rich dark sweetness; great in chocolate bakes but will darken the crumb
7.5
12
Jams
7.51 cup : 1 cup
Fruit jam works as spread or glaze swap; reduce added sugar elsewhere in recipe
7.5
13
Granulated Sugars
5.01 cup : 0.81 cup
Use 1 1/4 cup sugar plus 1/4 cup water per cup honey; loses floral flavor and browning speed
5.0
14
Powdered Sugars
2.51 1/4 cup : 1 cup
Add 3 tbsp water per cup to match honey's moisture; best for glazes and frostings
2.5