When baking, set your oven 25F less than recipe states. Baked goods brown faster when flavored with honey, so by baking goods for longer at a lower temperature you get good results. When cooking on top of a stove, turn the heat down and stir a little more often because the honey will stick and brown faster.
Honey adds liquid to a recipe (about 3 tbsp of extra fluid per cup of sweetening, or one quarter cup per pound). When honey is substituted for sugar in a recipe you must reduce the amount of liquid by ¼ cup for each cup of honey used to replace a cup of sugar.
Honey is slightly acid, so add a little baking powder (about 1/8 to 1/4 tsp per cup of sweetening) to most batters and dough. This addition is unnecessary with yeast breads because the honey leavening thrives in the mildly acid environment of honey.
The sugar in a recipe can usually be replaced with an equal weight of honey – a rule that usually works out to about two thirds of liquid honey to one cup of dry sugar. Honey is largely fructose and is therefore much sweeter than refined sugar.