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Substitutes for Agave Syrup

Common substitutes for agave syrup are Maple Syrup, Honey, and Sugar, with ratios below.

SweetenerMoistureFlavor Carrier

Substitutes (4)

  • Maple Syrup

    Good fit

    1:1

    BakingSauteingSlow CookGrillingRaw ColdDrinks

  • Honey

    Good fit

    1:1

    BakingSauteingFryingSlow CookGrillingRaw ColdDrinks

  • Sugar

    Okay with tweaks

    3/4:1

    BakingSauteingFryingSlow CookGrillingSteamingDrinks

  • Brown Sugar

    Okay with tweaks

    3/4:1

    BakingSauteingSlow CookGrillingSteamingDrinks

FAQ

What else is Agave Syrup known as?

Agave Syrup is known as agave nectar, agave sweetener, blue agave syrup, plant syrup, maguey syrup, and cactus syrup.

What does Agave Syrup taste like?

Agave Syrup is strong on sweetness and light on acidity.

What is the texture like dry?
  • Thin, pourable syrup.
  • Slightly stickier than honey, smooth with no crystals or grit.
What is the texture like when heated?
  • Thickens slightly and darkens when reduced or baked.
  • Stays syrupy, never sets hard like caramelized sugar.
How is Agave Syrup used in recipes?

Agave Syrup is use as a liquid sweetener in baking, drinks, and glazes where you want smooth mixing with no crystals. Sweeter than sugar, so cut back the amount used. Browns fast in the oven, so watch bake times. Store at room temperature in a sealed bottle; it won't spoil for a long time.

Does water content matter?

Agave Syrup has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

Does Agave Syrup brown or caramelize?

Yes. Agave Syrup sweetens and browns when heated.

Cooking methods

Works well

  • Baking

    Sweetens and adds moisture to cakes and quick breads. Browns fast, so lower oven temp slightly to avoid over-darkening.

  • Sauteing

    Good for glazing vegetables or fruit in a pan. Burns quickly over high heat, so add near the end.

  • Slow Cook

    Melts into sauces and braises, adding sweetness without graininess. Holds up fine over long, low heat.

  • Grilling

    Great glaze for meat, fish, or fruit. Brush on late in grilling so it doesn't blacken.

  • Raw Cold

    Stirs in smoothly for dressings, marinades, or raw desserts. Mixes easier than granulated sugar since it's already liquid.

  • Drinks

    Dissolves instantly in hot or cold drinks. A cocktail and coffee favorite since it needs no stirring to melt.

Methods to avoid (2)
  • Frying

    Not used for frying. Sugars scorch and turn bitter at high oil temperatures.

  • Steaming

    No real role here. Steaming doesn't let it caramelize or blend into a dish.