Sweetener Equivalents
Source of Recipe
Carol S.
Recipe Introduction
I found some suggestions on substituting different sweeteners. This guide is for baked goods, but I suppose it could be used any time substitutions are made. I imagine that rapadura and sucanant would be the same
Recipe Link: http://www.realfoodliving.com/sugars.htm
Maple Syrup: 3/4 cup maple syrup for 1 cup white sugar.
Reduce liquid in recipe by 3 tablespoons. Add 1/4 teaspoon baking soda per cup maple syrup.
Be sure to buy pure U.S. organic syrup. Some maple producers still use illegal formaldehyde
pellets and other additives during processing to kill mold spores so that the syrup has a longer shelf life.
Maple Sugar: 1 cup maple sugar = 1 cup white sugar. Add 1/8 teaspoon baking soda per cup maple sugar to offset the acidity in baking or cooking.
Sucanat: Use 1 cup sucanat per 1 cup white sugar. Add 1/4 teaspoon baking soda per cup dried cane juice. Be sure to purchase organic because any pesticides and chemicals used on the cane will be concentrated during processing. (Some people do not like the stronger aftertaste of sucanat.)
Honey: Substituting honey for sugar seems to be a matter of taste. Some people use it cup for cup, others prefer 1/2 cup - 2/3 cup of honey per cup of white sugar. Reduce the amount of other liquids by 1/4 cup for every cup of honey used. Lower the oven temp about 25 degrees F to prevent over-browning and add 1/4 teaspoon of baking soda for each cup of honey to your batter. (Honey is naturally acidic and the baking soda tempers it.)
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