A simple trick for dealing with crystallized honey.
I love honey. It’s one of my go-to treats for a sweet tooth, and the first thing I’ll pour in my tea when I have a sore throat (or just because). I like it whether it’s raw and rich with enzymes, or pasteurized and packaged in a bear container. I even like the way it tastes and spreads over toast after it has crystallized as honey inevitably does after a few months on the shelf.
Although I don’t mind the texture of crystallized honey, it can be a bit tricky to work with, so I often deal with the crystallization in one of two ways.
- I’ll place the closed honey container in a saucepan full of hot water until the crystals have melted and re-liquified.*
- I’ll whip the crystalized honey with liquefied honey to create a creamed honey that’s super light and spreadable.
I think creamed honey is especially awesome because it takes on a whole new consistency. In fact, if you continue to whip it in intervals like Tamara from Bite My Cake, it can get even lighter and fluffier than mine.
How to make creamed honey:
1. Pour a 1:1 ratio of liquid honey and crystallized honey in a stand mixer fixed with the whip attachment.
2. Turn on medium speed for 20 minutes.
3. Repackage creamed honey in jars and store at room temperature.
If you’re like me, and you buy your honey in bulk, you can salvage the crystallized containers by turning them into creamed honey in large batches, and then you can give them away to friends and family as gifts or favors! For my creamed honey jars, I used blue tags and labels in the style Rococo.
*Avoid melting crystallized honey in a saucepan if the container you’re using is made of plastic. Instead, repackage your crystalized honey in a glass jar, and then melt it to avoid leeching toxic chemicals into your honey from the plastic.[printfriendly]
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