Living · 6 pages · 12 min
How honey never quite fits a recipe's idea of sugar
Honey is a wet, acidic mix of sugars, not dry crystals of sucrose.
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From the opening
Honey does not stand in cleanly for the sugar in a recipe because it is already a liquid mixture, not a dry crystal of one molecule. It brings water, more than one sugar, a little acid, and flavors that table sugar does not carry. The opening covers fructose and glucose, already wet, extra water in the same spoon, and why crusts brown sooner.
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Inside
- Fructose and glucose, already wet
- Extra water in the same spoon
- Why crusts brown sooner
- Acid and flavor that sucrose lacks
- Where the idea stops applying
- A distinction worth keeping
Sources
- Honey as a supersaturated mix of fructose and glucose
- Differences between liquid honey and crystalline sucrose in cooking