Substituting crystalised sugar with liquid sugars or syrups

Have you ever wondered if you can replace a crystalised sugar (say caster sugar) for a liquid sugar or syrup (say honey) or visa versa? The answer is yes, BUT, there are some accommodations you need to allow for to avoid a bake fail. Here are the guidelines to make it easy!

When it comes to swapping crystalised sugar for a liquid sugar or syrup, the two main things to consider are:

1. The extra liquid that you will be adding and
2. The comparative sweetness of the substituted ingredient. And then how these elements will affect the final outcome.

Here is a simple, but general, 2-step rule to follow when replacing a crystalised sugar with a liquid sugar or syrup:

1. Calculate the amount to measure
    - For liquid sugars and syrups such as honey or golden syrup that are naturally sweeter than regular sugar, use the same amount by weight. For example, substitute 220g (7¾oz) caster sugar with 220g (7¾oz) honey or golden syrup.
    - For liquid sugars and syrups such as maple syrup and agave nectar that have a similar sweetness to regular sugar, use the same amount by cup measure. For example, substitute 1 cup caster sugar with 1 cup maple syrup or agave nectar.
2. Reduce the liquid
    - For thick liquid sugars and syrups such as honey or golden syrup also reduce the amount of liquid ingredient (such as milk or water) by 1 tablespoon (4 teaspoons) for every 110g (½ cup/4oz) sugar in the original recipe. If a recipe doesn’t contain an added liquid, such as a biscuit dough, add an extra 1 tablespoon flour for every ½ cup liquid sugar or syrup added.
    - For thinner liquid sugars and syrups such as maple syrup and agave nectar also reduce the amount of liquid ingredient (such as milk or water) by 2 tablespoons (40ml/1⅓fl oz) for every 110g (½ cup/4oz) sugar in the original recipe.
    - If a recipe doesn’t contain an added liquid, such as a biscuit dough, add an extra 2 tablespoons (20g/¾oz) flour for every 125ml (½ cup/4fl oz) liquid sugar or syrup added.