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Asked by paul_faf ·January 16, 2021 ·24.3k readers

Honey to replace brown sugar

Hi, I'd like to get away from using brown sugar in my knf recipes, primarily because sugar of any kind is refined to some degree, and comes from far away. I can source very low cost local honey (I may eventually keep bees myself one day)- has anyone tried substituting honey for brown sugar? If so, how well does it work? I'll do some experiments with it this coming summer, but figured it wasn't a bad idea to ask around to see if anyone had any experiences or tips! Keep you posted. Thanks! PF

ultra-low-cost brown-sugar honey

Top answer

From the KNF library

From the KNF library Drafted by Claude from Office Hours and the books · Sep 2026 · 5 sources

The library does not mention honey, so it cannot say whether honey works. Only your test can answer that.

In FPJ, sugar draws the plant juices out of the leaves by osmosis. (Student's Manual, Basic Course, p. 36) Drake adds that sugar works this way only on fresh material. (Office Hours Ep. 123, 36:18)

On the sweetener itself, Drake says brown sugar is best because it keeps the molasses minerals. White sugar works, but leaves microbes short on nutrients. (Office Hours Ep. 112, 38:39) Cho's fruit juice recipe calls for black sugar and says refined sugar is allowed. (Cho, Theory, p. 76)

Asked about molasses in place of brown sugar, Drake said to use brown sugar alone. Molasses used instead of sugar in plant juice makes a shorter-lived extract, not true FPJ. (Office Hours Ep. 29, 49:49)

1 more answer
suze · Jan 18, 2021
The action that pulls the juice or plant blood out of the cell is osmotic pressure. salt and sugar exert osmotic pressure, but honey will not. up to 10% salt can be added to FPJ. (can do this when working with material that is dryer, such as in the case of some some herbs...) If we bought sugar from a grocery store the cost would add up significantly, but instead we get it from a restaurant supply warehouse. don't know if they have those where you live but probably be worth looking into. where do the bakers buy their sugar?

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