Substitute for White Sugar (Granulated) — Best Swaps with Ratios

The Best Substitute

The Professor's top pick for replacing white sugar (granulated) is Honey at a ratio of 3/4 cup honey = 1 cup sugar. Reduce other liquid in recipe by 2 tablespoons. Lower oven temp by 25°F.. This works well for baking, beverages, dressings, marinades. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.

Best Substitutes

🧑‍🔬 Professor's Pick

Honey

Ratio: 3/4 cup honey = 1 cup sugar. Reduce other liquid in recipe by 2 tablespoons. Lower oven temp by 25°F.

Works for: baking beverages dressings marinades

Avoid for: candy making meringue

Flavor impact: Adds moisture and a distinct honey flavor. Baked goods brown faster.

Dairy-free

Coconut Sugar

Ratio: 1 cup coconut sugar = 1 cup white sugar

Works for: baking coffee oatmeal

Avoid for: recipes where white color matters meringue

Flavor impact: Caramel-like flavor, brown color. Behaves similarly in baking.

Dairy-free

The Professor says:

Coconut sugar is the simplest 1:1 swap. Honey works but requires recipe adjustments since it is a liquid sweetener replacing a dry one.

Frequently Asked Questions

Can I use Stevia instead of sugar?

In beverages, yes. In baking, sugar provides structure, moisture, and browning that Stevia cannot replicate. Special baking blends designed for volume substitution work better.

The Bottom Line

If you are out of white sugar (granulated), the best all-around substitute is honey. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role white sugar (granulated) plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.

Source: Culinary reference | Last verified: March 19, 2026 | Our methodology