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White Sugar

Sweeteners

Refined granulated sugar, the most common sweetener in baking and cooking. Also known as table sugar or granulated sugar.

6 substitutes

Substitutes

1:1

Direct 1:1 swap. Has a caramel-like flavor and slightly lower glycemic index. Darker color will affect appearance of light-colored baked goods.

✅Best for: cookies, cakes, sauces, beverages

⚠️Not for: white frosting, meringue

3/4 cup honey per 1 cup sugar, reduce other liquids by 2 tbsp

Sweeter than sugar so use less. Reduce oven temp by 25°F to prevent over-browning. Adds moisture and distinct flavor.

✅Best for: quick breads, muffins, marinades, dressings

⚠️Not for: candy making, vegan recipes

3/4 cup per 1 cup sugar, reduce other liquids by 3 tbsp

Use pure maple syrup, not pancake syrup. Adds distinct maple flavor. Reduce oven temp by 25°F. Works better in moist recipes.

✅Best for: pancakes, oatmeal, glazes, muffins

⚠️Not for: candy making, delicate pastries

1 tsp stevia extract per 1 cup sugar

Zero calories but much sweeter — a little goes a long way. Can have a bitter aftertaste in large amounts. Won't caramelize or add bulk.

✅Best for: beverages, smoothies, yogurt, light baking

⚠️Not for: caramel, meringue, recipes needing bulk from sugar

1:1

Direct 1:1 swap. Adds moisture and butterscotch flavor due to molasses content. Will make baked goods chewier and darker.

✅Best for: cookies, cakes, sauces, crumble toppings

⚠️Not for: white frosting, angel food cake

1/2 cup per 1 cup sugar

Reduces sugar and adds moisture. Best when replacing only half the sugar in a recipe. Will make baked goods denser.

✅Best for: muffins, quick breads, pancakes

⚠️Not for: cookies, candy, frosting