Conversions 1:¾

Sugar Sweetness Equivalency Calculator

Replace sugar with honey, maple syrup, agave, coconut sugar or a sugar-free sweetener and keep the same sweetness. You also get the adjustments that make liquid sweeteners work: less liquid, a pinch of baking soda, a cooler oven.

How to use it

  1. Enter the amount of sweetener in the recipe and choose which one it is.
  2. Choose the sweetener you want to use.
  3. Measure the amount shown and make the listed changes to the recipe's liquid, leavening and oven.

How it works

Each sweetener has a standard replacement ratio for one cup of sugar that matches sweetness: ¾ cup honey or maple syrup, ⅔ cup agave, 1⅓ cups allulose or erythritol, which are about 70% as sweet.

Liquid sweeteners bring water and acidity, so the recipe's other liquid is reduced, and honey and molasses get a little baking soda. They also brown faster, so the oven drops 25°F.

Assumptions and limits

  • Ratios follow common baking guidance (the National Honey Board and sweetener makers); brands of blends differ, so check the package.
  • Sugar also affects texture, spread and browning: swaps are starting points.

Tips

  • Coat the measuring cup with a little oil and honey slides right out.
  • Start by replacing half the sugar the first time you try a new sweetener.
  • Sugar-free sweeteners don't caramelize like sugar; expect paler crusts.

Recipes to try it with

Questions

How much honey replaces 1 cup of sugar?

¾ cup of honey. Use about 3 tablespoons less of the other liquid, add a pinch (about ⅛ teaspoon) of baking soda and lower the oven 25°F.

Can I replace sugar with maple syrup in baking?

Yes: ¾ cup maple syrup per cup of sugar, with about 3 tbsp less liquid.

Is coconut sugar a one-to-one swap?

Yes, by volume. It tastes of caramel and bakes a little darker and drier.

How do I use allulose instead of sugar?

Use about 1⅓ cups per cup of sugar, since it's about 70% as sweet, and lower the oven 25°F because it browns quickly.