If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is more of an experiment than a recipe, but so far I'm happy with the results so wanted to share. I tend to buy large volumes of honey on a rather infrequent basis. Invariably some of the honey crystallizes, and I have to re-liquify it on occasion. The last time it happened I decided to see if I could figure out how to make spun (or micro-crystallized) honey. I attempted a batch about 6 weeks ago, and so far it seems to have worked. I will update this until I use up the honey! Special thanks to vvvanessa; her hotline question about crystallized honey gave me the inspiration —hardlikearmour
Makes variable honey
- Crystallized honey
- Scoop out a few tablespoons of the crystallized honey from your jar. You want in the ballpark of 5 to 10 percent of the total volume. This will become your "seed" crystal.
- Using a mortar and pestle crush the crystallized honey thoroughly. Pass the crushed honey through as finely meshed a strainer as possible into a glass jar large enough to hold all of the honey, plus a single beater from a hand mixer. Transfer residual honey back into the original jar.
- Melt the original honey back into a liquid. I put a round grate into the bottom of my stock pot, set the jar atop it, and add water around (but not in) the jar. The water level should be 1/2 as tall as the jar or at the level of the honey in the jar - whichever is less. Heat the pot at a bare simmer until the honey has totally liquified. Carefully remove the jar and let cool on a rack to room temperature. (Use a jar lifter, or alternately let the jar cool in the water until you can handle it.)
- Once the honey is at room temperature, transfer it into the jar with the "seed" honey. Place the jar in a pot or bowl filled with ice water. Use an instant read thermometer in the honey, and bring the honey down to 55-57º F, occasionally giving it a stir.
- Put a single beater into a hand mixer, and use it to mix the honey on low speed for several minutes. In theory the cool temperature and the presence of seed crystals should help the honey form more of the tiny crystals. Cover the honey jar, then scoop the ice from the water. Leave the honey in the water and allow to to slowly return to room temperature, occasionally adding a few ice cubes if you can.
- Store and use as desired. Will maintain a finely grained texture for at least 6 weeks.
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.