Honey

Mostly fructose and glucose, with about 17 percent water. It is sweeter than sucrose by weight. Both of its sugars are reducing sugars. They take part in the Maillard reaction directly. Sucrose must break down first. So honey browns a marinated surface faster and at a lower temperature than white sugar. In a paste for grilled chicken it replaces palm sugar. Use 15 ml of honey for 25 g of palm sugar. It burns sooner, so watch the skin under the grill.