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What's Your Favorite Sweetener?

What do you use to sweeten your food and drinks?

I, personally, like using honey, jam, bananas or dates for my baking; maple syrup or honey for my raw desserts, and brown or coconut sugar for my coffee.

See more food posts here: For Foodies: All My Food Posts Of 2017

  • What’s Your Favorite Sweetener?

    • Honey
    • White sugar
    • Brown sugar
    • Coconut sugar
    • Stevia
    • Molasses
    • Agave nectar
    • Maple syrup
    • Dates
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What do you think?

29 points


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  1. Honey is a great medicine in small quantities. New Zealand sells Manukau honey for antiseptic properties. I have an antiseptic honey ointment that cleared up burns very fast as if you never got a burn. So I believe in honey
    However I do grow stevia in the garden and that is an excellent sweetener without the calories. Go for natural and stay away from anything that you don’t know anything about.

  2. I don’t make or eat desserts very often but when I do I’ll normally use Demerara sugar (it’s dark brown and moist, and adds flavour as well as sweetness). Of course it depends what I’m making. But my favourite sweetener has got to be concentrated date juice, what is called in Arabic ‘dibs’. In Iran, it is mixed with tahini and eaten for breakfast. Yeah, it’s pretty darn good, but very rich 🙂 Try it if you get a chance!

  3. For me, it depends on what I’m sweetening. I use stevia for most things, but some of my recipes don’t taste right without brown sugar or molasses, though stevia is a healthier alternative. Still, my *favorite* is maple syrup. We seldom get any because of the expense.

    • Thanks for sharing! My favorite as taste and flavour is maple syrup, too. I try not to waste it and I only use it for raw desserts. I can’t get used to stevia, so I decided to mix it with another sweetener that I already know.

      • In many baking recipes, I’ve found that stevia can’t actually be tasted. Only the sweetness is. That is the reason I use strictly stevia in my zucchini bread recipe. Like most sweeteners, though, it does take some getting used to in other things. I remember when saccharine first came out…I never did like it because of the aftertaste.

        Incidentally, the slight bitterness in stevia can be overcome. Commercial stevia producers simply don’t usually bother. Pure stevia is 100 times sweeter than sugar, too. When I make extract, I don’t let the leaves soak in alcohol longer than 2 days. Any longer than that and the bitterness can be tasted.

        • This is very interesting! Actually, I bought my stevia, I’ve never tried making my own.
          When I used it for the first time, I felt as if my blood sugar levels got up and down quickly, which is very weird. Later, I read that it can have such an impact because the body feels like it’s eating something sweet and it’s ready to process it, but there’s no glucose, and this may cause weird reactions from the body. (I’m not sure whether I explained it well.) I don’t know if that’s right or makes sense, but I still avoid stevia on its own. Or, the brand I got may not be good.

          • Yes, you made perfectly good sense. I call that the ‘punished dog’ syndrome. If every time you roll up a newspaper, you smack the puppy on the nose with it, after awhile, the puppy will run if you roll up a newspaper. If you roll up a magazine instead of a newspaper, the puppy will still run. (I don’t know if anyone has ever actually tried this to see if it actually happens. I’m thinking it would be a bit cruel.)

            Our bodies are the same way. If they expect to react in a certain way to certain stimuli, they can often react the same way to a similar stimulus.

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