Agave nectar is roughly 1.5 times the sweetness of sugar. Being comprised of fructrose instead of sucrose, agave nectar has a lower glycemic index. In moderation, it is felt to be potentially a healthier option.
You can use agave in any recipe calling for honey. Differing degrees of processing result in varied grades of finished product. You will find light agave to have a fairly neutral flavor. Amber agave contains subtle caramel notes. These flavors increase in darker agave. My experience is mostly with light agave.
When baking with agave, in addition to moisture modifications if it is substituted for sugar, you also need to cook at a lower temperature. Agave browns more quickly.
Play with agave nectar in your kitchen. With it’s ease of addition, due to liquidity, it’s an easy choice when a dish needs just a touch of sweetness to balance other flavors. Light syrups add no flavor.
I understand agave nectar is a dream to caramelize, as well, being already liquid. It works beautifully in vinaigrette or as the sweet in a tantalizing gastrique.
Of course, should you be in the mood… it is incredible in my favorite fresh grapefruit margaritas. Enjoy! Chef Celinda