Sub for honey?

So if you have a recipe that calls for honey, what would you substitute?  I don't want to sub splenda or diabetisweet because the recipe needs that sticky honey consistency as a coating for the fish... 

I'm thinking maybe agave nectar, but I've never used it.  Would the taste and consistency be comparable to honey?  Or would you make a slurry of diabetisweet?  or WHAT???

thanks!
Karen

i have not tried it in a recipe but i would think agave nectar is your best bet

http://www26.netrition.com/natures_hollow_sf_honey.html

I have never used this, but I do use netrition for a lot of stuff.  Good website...and flat rate shipping for $4.99

someone sells a honey sub - or depending on the amount you could just use the honey. USually I use a simple syrup - water and splenda or diabetisweet simmered until a honey color and consistency (color only changes with diabetisweet)

I bought my SF Honey substitute (imitation it says) at Super WalMart.  The one near me even carries the DaVinici syrups.  If you don't have a Super WalMart, I'd try the website Pam suggested.  I know the SF Honey tastes fine to me.  I put it in my tea.

this is what i have- http://shop.bariatriceating.com/Natures-Hollow-SF-Honey-Bear _p_19-140.html

Have you ever tried using it in a recipe with heat?  Does it "hold up" in terms of taste and texture?

K.

Agave nectar has the consistancy of honey, not quite as sweet,  has a much slower sugar blood level spike. It is fine for baking, and personally has never caused me to dump. I have also used it in a fresh fruit salad, drizzled over the cut up fruit. It brough out the fruit's sweetness and was acceptable to everyone of my nonsurgical friends and family taste wise. No one realized that I hadn't used table sugar.
Chris

Chris,

Thanks for the info!

Karen