All of the sweeteners listed here are also simple carbohydrates. Each has a unique flavor, and each brings different qualities to baked goods. Refined fructose is sweeter than granulated sugar. It can be substituted in baking recipes with little trouble. Simply add one third less.
Fructose attracts more water than sucrose, therefore fructose sweetened products tend to be moist.
Baked products made with fructose will be darker than if they were made with white sugar. It is sweeter than sugar, and has a distinctive flavor. Baked goods made with honey are moist and dense, and tend to brown faster than those made with granulated sugar. Unless the recipe includes sour cream or buttermilk, add a pinch of baking soda to neutralize the acidity. Molasses is a byproduct of refined sugar production.