SUGAR SUBSTITUTES FOR BAKING

1 C = 1 3/4 C packed powdered sugar (will make cookies less crispy) OR

1/2 C = 1/2 C corn syrup - 1/8 C of another liquid in the recipe (Will affect appearance and flavor slightly. Don't replace more than 1/2 C of sugar with corn syrup in a recipe.) OR

1 C = 1 C rice syrup - 1/4 C liquid in recipe OR 1 C = 3/4 C barley malt syrup - 1/4 C other liquid in recipe OR

honey (Warning: Don't feed honey to babies who are less than one year old--it may cause infant botulism); honey is sweeter than sugar; in baked goods, consider replacing only half the sugar with honey, and reduce another liquid in
recipe by 25% of the amount of honey substituted; in cakes and cookies, 7/8 C honey = 1C sugar - 1/8 C another liquid in the recipe + 1/4 teaspoon baking soda (to neutralize the acid in the honey) and reduce oven temperature by 25 degrees--substituting honey for sugar makes baked goods chewier and darker. OR

1 C sugar = 1 C firmly packed brown sugar (not in white or sponge cakes, will affect texture and reduce volume of baked goods; makes cookies darker and chewier) OR

1C = 3/4 C maple syrup + 1/4 teaspoon baking soda - 3 tablespoons other liquid in recipe OR

granulated fructose (sweeter than sugar; use 1/3 less; makes product moister and darker) OR

maple sprinkles OR

molasses (not as sweet as sugar; replace no more than half of sugar in a recipe for baked goods with molasses; 1C sugar = 1 1/3 C molasses - 5 ablespoons other liquid in recipe + 1 teaspoon baking soda, and reduce oven temperature by 25 degrees.) OR

up to one-third of the sugar in most recipes can be eliminated without replacement (This will reduce calories in a recipe, but the flavor will be less sweet; cakes and quick breads will be paler, tougher, and drier; cookies will be tougher, paler, and smaller; and yeast breads will ferment more quickly)

OR (in yeast breads) malt (if omitting all sugar from recipe, allow 1 teaspoon malt per package of yeast) OR

(in baked goods) 1 C sugar = 3/4 C sugar + 1/4 powdered milk OR sugar substitutes