The Best Honey Substitutes
Out of honey? Learn how to substitute it with maple syrup, agave nectar, or a simple sugar syrup in your baking and cooking.
Best substitutes
| Replace with | Ratio | Best for |
|---|---|---|
| Maple Syrup | 1 cup maple syrup | baking, meat glazes |
| Agave Nectar | 1 cup agave | tea, dressings, vegan baking |
| White Sugar | 1 1/4 cups sugar + 1/4 cup liquid | only when desperate in baking |
Why Do We Use Honey?
Honey is much more than just a sweetener. In baking, it is a humectant, meaning it attracts and retains moisture, keeping cakes and breads softer for longer. It also promotes rapid browning (the Maillard reaction) due to its specific sugar composition. In savory cooking, such as glazes or salad dressings, honey adds a thick, viscous texture that helps the sauce cling to meat or greens. Therefore, a good substitute needs to mimic both the sweetness and the sticky consistency.
The Closest Match: Maple Syrup
Real maple syrup is the best all-around substitute for honey. It has a similar viscosity and moisture content. You can substitute it in a 1:1 ratio. While the flavor will shift from floral to woody and earthy, it works beautifully in almost every application, from baking muffins to glazing roasted carrots. It is also completely vegan, making it an excellent swap for those avoiding animal products.
Agave Nectar
Agave nectar is another fantastic 1:1 substitute, particularly favored by vegans. It is slightly thinner than honey and has a very neutral, clean sweetness that won’t interfere with the other flavors in your dish. Because it is slightly sweeter than honey, you might want to use a tiny bit less if you prefer desserts on the less-sweet side.
Corn Syrup or Golden Syrup
Light corn syrup is a reliable substitute in baking because it shares the exact same viscous, sticky texture as honey and prevents sugar crystallization. However, it is completely flavorless compared to the complex floral notes of raw honey. Golden syrup (popular in the UK) is even better, as it brings a rich, buttery caramel flavor. Both can be substituted 1:1.
Can You Use White Sugar?
If you only have granulated white sugar, the substitution becomes tricky because you are swapping a liquid for a dry ingredient. For every 1 cup of honey, use 1 1/4 cups of white sugar, and add 1/4 cup of extra liquid (water or milk) to the recipe. Note that your baked goods will not retain moisture as well as they would with honey.