spacer All About Agave Nectar logo part 1
All About Agave Nectar logo part 2
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What is Agave Nectar?

Agave vs. Artificial Sweeteners

Agave vs. Granular Sugars

Agave vs. Liquid Sugars

Substituting Agave Nectar for Other Sugars

Agave Nectar Recipes

Health Benefits of Agave Nectar

Agave Nectar and the Glycemic Index



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Substituting Agave Nectar for Other Sugars


Agave nectar may substituted for part or all of the sugars or liquid sweeteners in many recipes. Drinks, salad dressings, sauces and many desserts are among the easiest substitutions. More experimentation may be necessary when substituting for sugars in recipes containing precise chemistry - for example, cooked candies and some baked goods.

Candy recipes like toffees and nut brittles rely on chemical reactions provided by refined sugars which may be disrupted by substitutions. It may be possible to substitute, but ratios could take some tinkering to produce optimum results.

Similarly, recipes for baked goods containing white sugar may be too sensitive to changes in the moisture level of ingredients. If replacing all the sugar in a recipe (while reducing liquids) does not produce good results, try replacing only half the sugar with agave nectar.

Substituting Agave Nectar for Liquid Sweeteners

Honey

Replace each cup of honey with one cup of agave syrup.

Maple Syrup

Replace each cup of maple syrup with one cup of agave syrup.

Brown Rice Syrup

When replacing a cup of brown rice syrup, use 1/2 to 1/3 as much agave, and increase other liquids in the recipe by up to 1/2 a cup.

Corn Syrup

When replacing a cup of light corn syrup, use 1/2 as much agave, and increase other liquids in the recipe by up to 1/3 of a cup. Like corn syrup, agave nectar will not crystallize.

Substituting Agave Nectar for Granulated Sugar

White Sugar

For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup. This substitution will also work for Demerara Sugar, Turbinado Sugar, Evaporated Cane Juice, or Sucanat.

Brown Sugar

For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 cup. Because the moisture content of Brown Sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.

Other Considerations

Agave syrup may cause baked items to brown more quickly, so reduce oven temperatures by 25°F is and increase baking time slightly.

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