RE: Agave substitute for honey?
Posted Friday, August 9, 2013 at 11:41 AM
I'd start with half and work up to the proper consistency - honey is more viscous than agave so adding the same amount might make the sauce too soupy. It's easier to add little by little than to remove it/adjust things after the fact.
For the record, also, agave never freezes (maple syrup and honey will eventually crystallize, agave doesn't) so it's not appropriate for anything where crystal structure/freezing is important. It also doesn't brown the same way sugar does so you might not get that golden look to baked goods.