The trick is to do it on the lowest setting. You can do it by hand too, but good luck with those arms. I do 40 minutes, veery slow, the rest for an hour and then another 40 minutes. Then I let it stand till the next day before I jar it. This allows the larger crystals that are still present to sink to the bottom, so dont scrape the bowl
It has some foam on top, but I scrape that off and uae on my toast, its heavenly.
Jar while still liquid, as it will set to a firmer consistency in about two weeks.
I loved your article DEE, I am so going to stalk you.
Would love to see more cooking with honey (Im a Beeekeeper).
Thanks

That’s great for you – it can be different for each person based on environmental factors and the equipment they are using.

I have not tried it that way. Please let me know how it turns out.

I have not tried it when it is all crystallized. I would think that if you could get it a little warm so that it can be whipped, that it could work – but I don’t think it will keep for as long as honey that is not crystallized.

I suppose you could add an extract. However, that might change the shelf life. But if you give it a try, I’d love to hear about it.