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Volume II
October 2, 2009

Using Agave in Desserts

I would like to substitute Blue Agave for sugar in some of my deserts but need to know the equivalents. Could you help me with this?

Thanks for your help.

Willie Mae Beall

Hi Willie Mae,

Here is what I have found...

"Agave works well as a 1-to-1 substitute in any recipe that calls for honey," says Clark. "When using Agave in baked goods calling for sugar, such as cakes or cookies, keep in mind that Agave is a syrup, not a dry sweetener." Adjust for that by using less liquid in the recipe (on average, about 1/4 cup less, though that varies depending on the recipe).

Also, take into account the extra sweetness of the nectar. You may need only 1/3 to 1/2 cup Agave for every cup of sugar.

Happy Cook'n,


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