So, my granola recipe calls for 1 dl honey, but I was dumb and forgot to get it. I have a little bit of honey left, but not nearly enough. Can I use syrup instead? The granola will be baked at 150 degrees C.
I need answers quick!
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Thanks. As for the liquidity thing, I actually mix the honey with oil and cocoa powder, making it liquid anyways. I think I’ll be fine if I put maybe a lil bit more cocoa than usual.
But if honey is sweeter than syrup, should I put in a little more syrup than the one dl to keep the taste?
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For many recipes that call for sugar as a flavoring agent (as opposed to recipes that require it for structure like hard candy, toffee, peanut brittle, caramel or crunchy cookies, etc.) I find that I can halve the amount of sugar it calls for and it tastes fine to me…and I do like sweets. I’m starting to agree with GBBO that American recipes are far too sweet and just don’t need it, but to each their own.
HAS SCIENCE GONE TOO FAR!!! idk, i’m just bakin stuff i like man…
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The entire country of Canada approves. Whether it’ll work is unknown, though.
I actually use this honey in place of maple syrup pretty often for like waffles and whatnot so I can imagine it would work the other way all the same
…can I get that granola recipe? That sounds fantastic.
Bump. I also want it.
Is it like pure maple syrup or the cheaper kind that’s actually thick? The pure kind might not have enough sugar or viscosity to work as a binder the way honey does. But something like Mrs. Butterworth’s would totally work.
Wait really? Butterworth is more like honey than maple syrup?
I guess butterworth is just flavored HFCS.
The pure maple syrup is just really runny and not nearly as thick and sticky which might not work for this specific application. Another alternative would be molasses.
I made some once with pure maple syrup and yes it was kind of under-clumped, but the flavour was off the wall delicious.
For my granola I do a 50/50 mix of honey and maple syrup. It’s so good.
