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Replace one cup of sugar for half a cup of honey, and because honey is hygroscopic (meaning it attracts water), reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey added.
It is hygroscopic, which means it helps to retain moisture in baked goods and keep candies and syrups from drying out. Does not participate in the maillard reaction.
Links: Winter, Ruth (2009).
 See also: Sea salt, Cake, Salt, Cooking, Kitchen
  
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