Golden syrup vs Honey
Both are thick liquid sweeteners and swap close to 1:1, but they taste different: golden syrup is caramel and toffee, honey is floral and more pronounced. Honey is also a bit sweeter and more acidic, so it browns faster and may want a slightly lower oven and a pinch of baking soda to balance. Use honey when its flavor belongs; golden syrup is the more neutral stand-in for flapjacks and caramels.
At a glance
| Ingredient | Grams per cup | Type | Key trait |
|---|---|---|---|
| Golden syrup | 340 g | Sugars & Sweeteners | Dense, viscous sweetener — grease the cup or warm slightly for a cleaner pour. |
| Honey | 340 g | Sugars & Sweeteners | Honey is dense and sticky — lightly oil the measuring cup first so it slides out cleanly. |
How to swap golden syrup and honey
- 1 cup golden syrup = 1 cup honeyComparable viscosity and sweetness; adds distinct honey flavour.
Full conversions: Golden syrup converter · Honey converter. More swaps: Golden syrup substitutes · Honey substitutes.
More comparisons
* Conversion figures are typical average weights for one US customary cup (236.6 ml), based on the King Arthur Baking Ingredient Weight Chart and cross-referenced with the U.S. Department of Agriculture FoodData Central database. Actual weight varies with packing, brand and humidity — see our methodology.