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Forums: Main Kickstart Forum: Agave substitute for honey?
Created on: 08/09/13 09:04 AM Views: 927 Replies: 3
Agave substitute for honey?
Posted Friday, August 9, 2013 at 9:04 AM

I have a recipe for cold sesame peanut noodles that calls for honey-has anyone substituted agave w/ success for such a recipe? If so, what is the 'exchange rate?' has anyone a recipe for excellent cold peanut noodles? Thanks Very Happy

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.

--DebR

RE: Agave substitute for honey?
Posted Friday, August 9, 2013 at 7:55 PM

Thank you very much, Bugsmom--I always appreciate your contributions! Any advice re. substituting maple syrup or molasses for honey re. taste?

RE: Agave substitute for honey?
Posted Monday, August 12, 2013 at 8:13 AM

Depends on the application. We often use molasses plus raw sugar in cookies instead of "brown" sugar (which is usually white sugar with molasses re-added after processing). Maple syrup works great in oat-based things (like granola). If the original recipe calls for honey, maple syrup is probably closest - the grade A light amber syrup (real maple syrup, not the pancake syrup stuff that is corn syrup and coloring) is the mildest in flavor so it would probably work best. We use the dark amber (made locally to us) for most of our baking and such - we like the difference in flavor. Molasses is a much stronger flavor so that might not be as acceptable in some recipes, depending on your tastes.

--DebR


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