Ingredient substitution guide

Best substitutes for honey

Best swap for honey: Maple syrup, 1:1; less sweet and less floral, distinct maple note.

How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy

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What can I use instead of Honey?

The best swap for Honey is Maple Syrup, 1:1; less sweet and less floral, distinct maple note. Another option is Agave Nectar, 1:1; neutral flavor, thinner; in baking use light agave, amber agave browns too fast and tastes strong. The table below also lists Light Corn Syrup, 3 swaps in all.

All 3 swaps for honey, best first.
SwapRatio and notes
Maple syrup1:1; less sweet and less floral, distinct maple note

How to use it: In baking, use room-temperature syrup; cold syrup can make butter and other ingredients clump.

Agave nectar1:1; neutral flavor, thinner; in baking use light agave, amber agave browns too fast and tastes strong
Light corn syrupuse about 1 1/2 times as much for the same sweetness; no flavor depth, good for binding/texture

Source and limits

These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.

The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:

Browse every ingredient and read how these swaps are sourced.

Buying more? Storage times for honey