Honey Substitutes

Run out of honey right when you need it most? Good news! You probably have a substitute sitting in your pantry.

Whether you’re vegan, watching sugar, or just stuck in the middle of a recipe, there are plenty of options that can give you the sweetness, cling, and shine you’re looking for.

BUT FIRST!

If your honey is just hardened in the jar or it has crystalized, it’s not ruined. This happens naturally when the natural sugars in honey bind together over time, especially if it’s stored in cooler conditions.

To make it smooth again, place the jar in a bowl of warm (not boiling) water and let it sit until the crystals dissolve, stirring occasionally. Keep the water temperature below boiling to preserve the honey’s flavor and beneficial properties.

To help prevent honey from crystallizing too quickly, store it in a tightly sealed container at room temperature, away from direct sunlight. Glass jars tend to work better than plastic for long-term storage.

Why You Need Honey

Honey does more than sweeten recipes. Here’s why we love to use it in the kitchen.

Honey attracts and holds moisture, helping cookies, cakes, and breads stay soft and fresh longer
It’s naturally sweet with its own unique flavor
It balances recipes, cuts bitterness in sauces and softens acidity
It helps baked goods brown and caramelize, giving them color and crisp edges
It works as a natural binder in recipes like granola bars and cookies

Common substitutes for honey

You don’t need to run to the store when you run out of honey; turn to these easy substitutions. These are the most reliable swaps and when to use them:

Real Maple Syrup

Real maple syrup has a similar thickness, but with a distinct maple flavor that slightly alters the taste. Works in baking, though it may affect browning. Always use 100% real maple syrup—manufactured syrups are too sweet and don’t hold up. Use 1:1 for honey.

“I’ve swapped maple syrup for honey quite a few times, especially in baking. I like the deeper flavor it brings, and it works really well in muffins and quick breads. I’ve also used agave in salad dressings when I wanted something that blended in smoothly without standing out too much. It is great to have a couple of options to reach for when a recipe calls for honey!”

— Kristin King, Dizzy Busy and Hungry

Agave Nectar

Made from the agave plant, with a sweetness closer to glucose than honey. It browns faster, so it’s best in sauces, marinades, dressings, and drinks. Use 1:1 for honey.

Light Molasses

Sweet, thick, and a little smoky. Great in gingerbread, spice muffins, and other baked goods. Use 1:1 for honey.

Light Corn Syrup

Close in consistency but not as sweet. It works in baking unless the honey flavor is essential. Use 1:1 for honey.

Golden Syrup

Mild, buttery, and caramel-like. Good in baking, oatmeal, or on pancakes. Use 1:1 for honey.

Barley Malt Syrup

About half as sweet as honey, with a flavor like molasses. Best in breads, muffins, and cakes. Use 1:1, but you may need more to match honey’s sweetness.

Date Syrup

Thick and sweet, with a flavor close to honey. Works in baking, coffee, and on pancakes. Start with 1:1 but adjust if needed for sweetness.

Brown Sugar

Sweet with a caramel note. Great in cookies, cakes, and quick breads. Since it’s drier than honey, add an extra tablespoon of liquid to your recipe. Use 1 cup brown sugar for every ¾ cup honey.

Yacon Syrup

Not as sweet as honey, but similar consistency. Works in tea, coffee, and as a drizzle. Not great for high-heat baking. Use 1:1 for honey.

Simple Syrup

Thinner than honey and doesn’t add flavor, but adds sweetness. For every cup of honey, combine 5 cups sugar with 1 cup water, simmer until dissolved, then cool before using.

Final Thoughts

An empty honey jar doesn’t mean your recipe is ruined. With the right substitute and a quick tweak, you can still get the moisture, sweetness, and shine that honey brings. Each swap changes the flavor just a bit, but that can be a good thing—you might discover a new favorite.