How to Substitute Agave Sweeteners
Agave (ah-GAH-vay) nectar is made from the sap harvested from the spiky shoots of the cactus-like agave plant. In Mexico, agave nectar is called "aguamiel," which means "honey water." Thick, syrupy and 40 percent sweeter than sugar, agave nectar is easily substituted for traditional sweeteners in just about any recipe. And because agave nectar is a "real" sugar, it serves the same functions as does sugar in your recipes: moisture retention, food preservation, browning and softening. Does this Spark an idea?
Instructions
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Squeeze agave nectar directly from the bottle to sweeten your tea or coffee, or pour it over your waffles, pancakes, biscuits or ice cream. Sweeten to taste.
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Replace each cup of white sugar with 2/3 cup agave nectar. Reduce all other liquid ingredients in your recipe by 1/4 to 1/3 cup. Use the same substitutions for turbinado sugar, demerara sugar, Sucanat and evaporated cane juice.
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Replace each cup of brown sugar with 2/3 cup agave nectar. Reduce all other liquid ingredients by 1/8 cup.
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Replace each cup of maple syrup or honey with 1 cup agave nectar.
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Replace each cup of corn syrup with 1/2 cup agave nectar. Increase all other liquid ingredients in your recipe by 1/4 to 1/3 cup.
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Replace each cup of brown rice syrup with 1/3 to 1/2 cup agave nectar. Increase all other liquid ingredients by 1/4 to 1/2 cup.
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Tips & Warnings
Store agave nectar in a cool, dry place. It does not need to be refrigerated. Agave nectar may cause baked items to cook more quickly, so when substituting agave nectar, reduce oven temperature by 25 degrees Fahrenheit and increase baking time by 6 to 8 percent. Keep in mind that each recipe is different, and a little experimentation and creativity may be required.
Although agave nectar is recommended for diabetic diets, always check with your doctor first to determine if it is appropriate for you.
