Creamed Honey

Also described as whipped, churned, spun honey or honey fondant, this is honey that has been deliberately crystallized in controlled conditions so that it forms a smooth mixture. Honey that is high in glucose and will crystallize readliy is ideal for creaming. Clover, sunflower and Tasmanian leatherwood are typical examples. The honey is heated, filtered, cooled and chilled. The honey blender 'seeds' the fresh honey with an already crystalline honey of the same type. There is a real art to the operation, since the honey crystals must be kept small and uniform. The mixture is churned, then bottled. At this stage the honey is creamy, setting to a spreading consistency in the jar.