It's not only healthier than refined sugar, it also gives baked goods an complex, rich flavour. But you need to make a few quick adjustments to use it as a substitute for sugar in your recipes:

* Reduce the oven temperature by 25°F. Honey caramelizes more quickly than sugar, so turn down the heat to make sure your baked goods don’t brown too fast. In our experience, this is critical.

* For every cup of honey used, reduce other liquids by 1/4 cup, or increase flour by 2 tbs per cup of honey used.

* 1 cup of sugar = 1 cup of honey (or slightly less if your honey variety is very sweet). We find our wildflower honey works well 1 for 1.

* Add 1/4 tsp of baking soda for every cup of honey used. This is only necessary if your recipe doesn’t already call for baking soda or powder.