Cooks can substitute honey for sugar 1-to-1 for amounts less than one cup, but recipes calling for more than one cup of sweetener need reduced liquid from other sources when honey is used. Honey is sweeter than sugar, so some cooks may prefer using smaller amounts of honey than sugar.
Swapping honey for sugar requires experimentation, as some baked goods require granulated sugar to emerge with the correct texture. For some of these products, substituting honey for 1/2 the sugar may work. Goods baked with honey instead of sugar brown more easily and may require cooking at temperatures 25 degrees Fahrenheit lower than normal if the recipe does not normally call for honey. Another adjustment needed when substituting honey for sugar is adding 1/2 teaspoon of baking soda for each cup of honey to neutralize honey's higher acidity.