This is honey-to-sugar conversion table that might come in handy when making desserts. Curiously enough although honey is sweeter than sugar it also has lower glycemic index than sugar; not to mention that honey contains other nice things in it, whereas sugar is… sugar. Check the Notes at the end of this post. Here we go.

Cups

• 1/4 Cup Sugar -> 3 Tbsp Honey
• 1/3 Cup Sugar -> 4 Tbsp Honey
• 1/2 Cup Sugar -> 1/3 Cup Honey
• 2/3 Cup Sugar -> 1/2 Cup Honey + 1/4 Tsp Baking Soda + Reduce other liquids x 2 Tsp
• 3/4 Cup Sugar -> 2/3 Cup Honey + 1/2 Tsp Baking Soda + Reduce other liquids x 2 Tbsp
• 1 Cup Sugar -> 3/4 Cup Honey + 1/2 Tsp Baking Soda + Reduce other liquids x 2.5 Tbsp
• 2 Cups Sugar -> 1 +1/4 Cup of Honey + 1 Tsp Baking Soda + Reduce other liquids x 5 Tbsp

Grams / Ounces

• 050g (1.76 oz) Sugar -> 3 Tbsp Honey
• 067g (2.36 oz) Sugar -> 4 Tbsp Honey
• 100g (3.5 oz) Sugar -> 67 grams or 1/3 Cup Honey
• 133g (4.7 oz) Sugar -> 1/2 Cup Honey + 1/4 Tsp Baking Soda + Reduce other liquids x 2 Tsp
• 150g (5.3 oz) Sugar -> 2/3 Cup Honey + 1/2 Tsp Baking Soda + Reduce other liquids x 2 Tbsp
• 200g (7 oz) Sugar -> 3/4 Cup Honey + 1/2 Tsp Baking Soda + Reduce other liquids x 2.5 Tbsp
• 400g (14.1 oz) Sugar -> 1 +1/4 Cup of Honey + 1 Tsp Baking Soda + Reduce other liquids x 5 Tbsp

Notes on How To Convert Sugar to Honey

• Honey is denser than sugar, so, it can easily lump and make your baking dense, too. This is why you use Baking Soda.
• Honey is 20% water. So, to offset this, you need to reduce the other liquids you’re using. This is why we mention these reductions here.
• Honey has a higher sugar content than sugar (yup!), so, it cooks faster and burns easier than sugar. To offset that you need to lower the oven temperature by 25C / 77F.
• When making honey-syrup DO NOT boil the mixture in high fire. Rather simmer the mixture in low to medium fire.
• More information regarding Honey Vs Sugar, here.