White sugar does a lot of heavy lifting in the kitchen — it sweetens, encourages browning, adds moisture, and gives baked goods their structure. When you swap it out, each substitute behaves a little differently, so the right choice depends on your recipe and what flavour you're after. Whether you've run out mid-bake or you're looking for something with more character, the good news is you've likely got a solid option in your pantry right now.

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Can I use caster sugar instead of white sugar?

Yes — caster sugar is the easiest and most seamless substitute available. It's essentially white sugar ground to a finer texture, which means it dissolves faster, but behaves almost identically in recipes. Use 1 cup of caster sugar for every 1 cup of white sugar with no other adjustments. It works beautifully in baking, cooking, and beverages — from cakes and stir-fry sauces to a cup of tea. This is your go-to when you want a true like-for-like swap with zero fuss.

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How much honey replaces white sugar?

Use ¾ cup of honey for every 1 cup of white sugar. Because honey is liquid, you'll need to reduce any other liquids in your recipe by ¼ cup per cup of honey used. Also add a small pinch of baking soda to neutralise honey's natural acidity and keep your baked goods rising properly. Honey works well in baking, sauces, and beverages, but avoid it in high-heat cooking like caramelising or deep frying — it burns more easily than sugar. Note that honey isn't vegan, so check before using it for others.

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Is maple syrup a good white sugar substitute for baking?

Maple syrup is a great substitute, especially in recipes where its warm, caramel-like flavour is welcome — think muffins, banana bread, and pancakes. Use ¾ cup of maple syrup for every 1 cup of white sugar, and reduce other liquids by ¼ cup. You'll also want to lower your oven temperature by 15°C, as maple syrup causes baked goods to brown more quickly. It's one of the more versatile liquid substitutes on this list with no major fail points. Because it's pricier than white sugar, save it for recipes where its flavour will really shine.

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What should you NOT use as a substitute for white sugar?

The main mistake with liquid substitutes is skipping the adjustments. Using honey or maple syrup at a 1:1 ratio without reducing other liquids will leave your batter too wet, and forgetting to lower the oven temperature with maple syrup often means the outside burns before the inside is cooked. Don't use honey in high-heat applications like caramelising — it scorches well before sugar would.

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The bottom line

Caster sugar is the best substitute for white sugar in almost every situation — same flavour, same behaviour, no adjustments needed. When you want something with more character, is the most versatile liquid option, and is a lovely natural choice for baking and sauces. Whichever you choose, follow the ratios and any recipe tweaks closely — especially with the liquid substitutes.