Agave as a Sugar Substitute

Agave sugar is referred to as agave nectar or agave syrup. It is a sweetener, which is commercially produced in Mexico. It can be produced from different species of the agave plant. After its juices are extracted, it undergoes a process that leaves behind the final product.

Agave sugar is often used as a substitute for sugar and honey, and is especially enjoyed by vegans. The best characteristic of this alternative is that it dissolves faster than any other sweetener, therefore its use in different recipes is not uncommon.

Light agave has a mild, nectar-like taste, hence it is used in dishes that contain delicate flavors. Amber agave has a slightly stronger flavor with caramel undertones, therefore it is used in dishes that contain highly flavorful ingredients.

Dark agave on the other hand has a strong caramel taste and is used to impart a distinct flavor to food. One of its many health benefits is being a great source of sweetness for type 2 diabetics.

Consuming refined white sugar increases the risk of diabetes, obesity, and heart-related diseases. Therefore, an abundance of natural, synthetic alternatives are being marketed.

It is important to remember that every kind of substitute has its own benefits and drawbacks. Agave sugar in particular, stands out as the safest, most reliable sugar substitute.

Agave is about 25% sweeter than sugar. Therefore the quantity of agave syrup that one uses, is far lesser than a helping of sugar. For every cup of sugar that is needed in a recipe, you'll need two-thirds of agave sweetener.

However, when you are using agave syrup as a replacement for sugar in baking, it is important that you reduce the quantity of other liquids to compensate for the additional moisture it lends, in particular.

Ideally you will have to reduce other liquids by 1 fl oz for every ⅔ cups of agave nectar. While baking, the temperature will also have to reduce by 25° F to avoid over-browning a dish. When you reduce the temperature, the baking time will have to be increased by 6%.

When you have to replace one cup of demerara or turbinado sugar with agave syrup, use two-thirds of it and reduce the quantity of other liquids by ⅓ of a cup. However, when substituting brown sugar, reduce the quantity of the other liquids by ¼ cup only, because brown sugar has more moisture content in it.

When one substitutes an ingredient for another, alterations will have to be made accordingly to a recipe. However, honey is the perfect swap ingredient for agave sugar, where it won't alter the taste of a dish, drastically. Honey when called for in a recipe, can also be substituted, likewise, for agave syrup.

For every cup of maple syrup in a recipe, use 1 cup of agave syrup, so that the taste of the dish is not dramatically altered. However, if you are using agave syrup in place of brown rice syrup, then for every cup of brown rice syrup used in a recipe, use ½ to ⅓ of a cup of agave syrup, increasing the quantity of other liquids in the recipe by ½ a cup.