Alternative Sweeteners Shine When Your Pantry Falls Short on Honey

Heidi, a Certified Elementary School Teacher in the Inland Northwest with 19 years of teaching experience, is also a vintage recipe blogger at Real Life of Lulu. In her blog, she shares recipes that are at least 50 years old, many of which originate from her grandparents' kitchens.

When it comes to baking, Heidi understands the frustration that sets in when the honey jar runs empty. To help her readers navigate this situation, she has provided a guide on honey substitutes in her older recipe guides. These substitutes offer alternatives for sweetness and texture, allowing flexibility depending on ingredient availability or dietary preferences.

One such substitute is light molasses, which has a warm, slightly smoky flavor, is thicker than honey, and works well in baked goods such as gingerbread cookies and spice muffins. Another option is golden syrup, which has a milder, slightly buttery, caramel-like flavor and can be used as a 1:1 replacement for honey in baking, oatmeal, and on pancakes.

Maple syrup, with its distinct maple flavor, can be used as a 1:1 replacement for honey in baking. Brown sugar, with its caramel-like flavor and aroma, adds great texture to cookies, cakes, and quick bread. However, because it has less moisture than honey, you may need to add an extra tablespoon of liquid to your recipe.

For those seeking a more natural sweetener, agave nectar derived from the agave plant is an option. It browns faster than honey and works best in sauces, marinades, dressings, and to sweeten drinks. Simple syrup, though thinner than honey and lacking in depth of flavor, will add sweetness to your baked goods.

Barley malt syrup, with a flavor profile similar to molasses, works well in cakes, breads, and muffins. It can be used as a 1:1 substitute for honey, but you may need to add more to achieve the same level of sweetness as honey. Date syrup, with a flavor and consistency similar to honey, can be used as a 1:1 replacement, but you may need to add more to achieve the same level of sweetness as honey in baking, on pancakes, and in tea or coffee.

Yacon syrup, less sweet than honey, works as a topping for pancakes, a sweetener in tea and coffee, and in some cooking and baking. However, it isn't recommended for high-heat baking.

It's important to note that light corn syrup is not recommended as a substitute for honey in the article. Honey balances the flavor of other ingredients, softening bitterness and acidity, and acts as a natural binder in recipes.

By understanding these substitutes and their unique flavor profiles and culinary uses, you can still get that glossy finish and balanced sweetness even when the honey jar is empty. So, save this guide so you never have to pause mid-recipe again.