|DIY Spun Honey|
Photo with recipe by hardlikearmour
"Well," said Pooh, "what I like best," and then he had to stop and think. Because although Eating Honeywas a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn't know what it was called.
(Almost) DIY 'Spun' Honey
I've always had a yen for 'spun' honey (aka whipped, creamed, churned, set and fondant honey).
Spun honey tastes just like regular, but behaves much better. It is generally much more viscous than liquid honey, so is much less prone to drip and run all over the place. This DIY version is even better behaved!
I was lauding spun honey's virtues to a cruising couple of friends, while lamenting its higher cost. They had a solution!
Turns out the 'spin' in spun honey serves to mechanically break down large crystals as they form. It may even be a structurally alternative crystal to that pesky kind that turns it into a gloopy glop of sugary chunks. This alternative crystal is smaller, and therefore uniform and much finer.
My friends take a wide mouth container and fill it with liquid honey, then seed it with a spoonful of spun honey (commercial, or from your last batch). Holding at about 57degF (14degC), stir every few days for about a week, until it has thickened to a lugubrious, uniform paste. Cap and use!
In many cases, we'll start by heating liquid honey in a double boiler to quite hot to remove all crystals of any kind, then cool it until it's warm (not hot) to the touch before adding seed. Too hot and you'll break down your seed crystal. Once converted, store in a cool place to keep it firm.
The result is a docile spreading honey that stays put.
Since I was a kid, I loved spooning honey and peanut butter. Powerful energy kicker for a cold day at the helm.
DIY spun honey is perfect for this... take a quarter dip of honey on a spoon, then a full dip of peanut butter.
Pop it in your mouth and bliss out!