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Honey and syrup

Also searched as: honey, maple syrup, sugar syrup, molasses, golden syrup

In short: Honey and syrup are liquid sugar with a little acid. They brown faster and keep baked goods moister than granulated sugar.

Picture it

Like sugar in a coat of moisture.

What Honey and syrup does
ROLEPROCESSbrowns fasterkeeps baked goods softbrings acid for bakingsodaMaillard reactionJuicyChemical leavening

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What happens

Honey contains a lot of fructose and a little acid. Fructose browns at a lower temperature and attracts moisture.

What the ingredient does

browns fasterMaillard reaction
keeps baked goods softJuicy
brings acid for baking sodaChemical leavening

Rules of thumb

  1. Bake things made with honey a little cooler; they brown faster.
  2. Gingerbread stays soft for a long time thanks to honey.
Related entries
SugarMaillard reactionChemical leaveningSugar holds on to moistureShelf life: salt and sugar bind water
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Kuchen, Gebäck, Zucker