agave and honey

[MysticTree]

Is it simply a case of subbing one for another in raw recipes? I don't use agave so I don't know if it is sweeter or not and also how does the viscosity compare? I tend to think honey would be thicker. I use runny honey not set honey.

[raweater]

I think the sweetness is about the same, the difference is probably mostly in thickness and taste. I regularly replace agave with honey in recipes without any problems.

[ReneeH]

In my area, Honey tends to be a LOT thicker than Agave. It also has an after taste to me, but it may not be the same Honey you use. But, I have exchanged one for the other without any problem in the recipes. Agave is sweeter to me.

[DebB]

I know you didn't ask about it - but I often substitute soaked medjool dates for agave. You can even make date paste (which I store in the freezer).

[MysticTree]

The recipes I'm looking at already have dates in and I do like honey. I am hoping to keep my own bees this year. Bees need help. Thanks everyone.

[DebB]

Keeping your own bees sounds great MT! They would be lucky bees for sure :)

[SunshineMN]

I hope you do get to keep bees, MT, and I hope you tell us all about it! I would like to keep bees in the future as well. Got a lot of things to do between now and then though.

[MysticTree]

Thank you and Debs. I will certainly let everyone know.

[Raw Angel Mom]

I no longer use agave. I much prefer maple syrup even though it isn't raw because at least, it isn't a concentrate fructose and my body tolerate better, not to count the huge amount of zinc. On the other hand, i tend to use the raw honey that my friend produce the most. In my opinion it is far sweeter and i use less for recipe. I find honey great to make ice cream or any desert.

[MysticTree]

I have never tried agave, in part because I don't have a vegan issue with honey - and I like honey. Today I made a raw chocolate bar with honey and hazelnuts. I'm waiting patiently for it to set so I can test it properly.

[raweater]

I no longer use agave. I much prefer maple syrup even though it isn't raw because at least, it isn't a concentrate fructose and my body tolerate better, not to count the huge amount of zinc. On the other hand, i tend to use the raw honey that my friend produce the most. In my opinion it is far sweeter and i use less for recipe. I find honey great to make ice cream or any desert.

What is the sugar in maple if it isn't fructose and why is it less unhealthy?

Where are you located and how much is maple syrup there? I'm from Quebec, one of if not the the biggest producer of maple syrup, and the cost here is absolutely outrageous, I can't imagine how much it must cost in countries where it isn't a local product. I can normally only afford it when it's in season and almost half price.

Thanks

[MysticTree]

Sadly, in most countries, I think maple syrup is adulterated. Honey is too, mostly with corn syrup which is horrifying. Maple syrup is very definitely concentrated; it is heated to remove most of the water isn't it. I don't know which sugar it is but I figure they are all much of a muchness. I tried making syrup from birch sap one time when I was SAD, too much effort!

[MysticTree]

http://www.uvm.edu/~pmrc/sugarprof.pdfSomeone may find this interesting.

[MysticTree]

I have posted a link but the post is now in a mod queue. It will be released as soon as a mod gets to it. But here it is again anyway

http://www.uvm.edu/~pmrc/sugarprof.pdf