Honey can replace converted syrup.

Honey can be contaminated with Clostridium botulinum during brewing, transportation and storage. More than 80% of honey is sugar. Honey is a supersaturated solution of sugar, which crystallizes at low temperatures. What crystallizes is glucose, and what does not crystallize is mainly fructose.

Conversion syrup, is granulated sugar by adding water and acid (such as lemon juice) cooked to a certain time and the right temperature cooling. This syrup can be kept for a long time without crystallization, and is mostly used in Chinese mooncake crusts, sauces and various products that replace granulated sugar. Converted syrup is rich in sugar and is an essential ingredient for cakes.

When the sugar and water are mixed and boiled, the water will slowly evaporate and the sugar water will become more and more concentrated. When the concentration of the sugar water reaches a certain level, the sugar will crystallize when it cools down. In order to prevent this phenomenon from occurring, some acidic substances (citric acid, tartaric acid, etc.) are added to the sugar water when it is being boiled. Sometimes lemon juice is used instead), some of the sugar will be broken down by the acid to become monosaccharides that are less likely to crystallize. This process is called sugar conversion.