blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,982
I used one cup of crystallized honey and one cup of liquid honey, both at room temperature. Whipped with the whipping attachment in the kitchen aid mixer. 10 minutes at full speed, 10 minutes rest the machine, 10 minutes at full speed.
It is white and creamy, thicker than regular honey. I put it in two glass 1 cup jars, one in the fridge and one to stay at room temperature.
It may crystallize further (maybe smaller crystals), or it may settle out and go clear again, it's an experiment and either way, it will be good. It's honey.
It's thick enough that it won't melt into warm bread and it won't drip off easily like honey does because it is thicker. We'll start using the room temperature jar for toast.
Possibilities? Add cinnamon. Vanilla flavor?
Many people here with experience?
It is white and creamy, thicker than regular honey. I put it in two glass 1 cup jars, one in the fridge and one to stay at room temperature.
It may crystallize further (maybe smaller crystals), or it may settle out and go clear again, it's an experiment and either way, it will be good. It's honey.
It's thick enough that it won't melt into warm bread and it won't drip off easily like honey does because it is thicker. We'll start using the room temperature jar for toast.
Possibilities? Add cinnamon. Vanilla flavor?
Many people here with experience?
