While all honey will crystallize in time, creme honey (also known as spun honey, sugared honey or whipped honey) is sold in a crystallized state. The crystallization is controlled so that, at room temperature, the honey can be spread like butter. In numerous homes around the world, creme honey is preferred to the liquid form.Cooking with honey is always a good thing, and not just because we're supposed to incorporate honey into our lives at certain specific times of the . year. Honey, you see, is really a healthy ingrethent. Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the sweetness you desire.* Always store honey at room temperature; never put it in the refrigerator. If your honey becomes cloudy, don't worry. It's just crystallization - a natural process. Place your honey jar in warm water until the crystals disappear. If you're in a hurry, place it in a niicrowave-safe container and heat it on high for 2 to 3 minutes, stirring every 30 seconds. Remember, never boil or scorch honey!
How Sweet It Is: That Golden Touch of Honey Eileen Goltz Jewish Exponent; Sep 10, 2009; 226, 25; Docstoc pg. 36 Reproduced with permi
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