Guest guest Posted September 12, 2006 Report Share Posted September 12, 2006 Can anyone give me the ratio of substituting honey for sugar in a recipe, or does it depend on what is being made? I am about to make my first batch of frozen yogurt for iel, and everything in the recipe is legal except for the sugar. It's an apricot frozen yogurt. A simple syrup is made to soak the dried apricots in. After the apricots have been removed, the syrup is boiled into a caramel. Of course, I can't use the sugar to make the syrup, so I need to use honey. It calls for 1 1/3 cups sugar and 1 cup water to make the simple syrup/caramel. Any thoughts are greatly appreciated. Meleah scd 05/06 iel 3yrs., asd Mark 1yr. Ethan 5yrs. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.