Recipes
Creamed Honey
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What you will need to do Creamed Honey.
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A mixer with a wired whisk and a 4 quart mixing bowl.( If mixing bowl is not stainless steel or glass then you'll need a stainless steel/glass bowl for storage. Honey is acidic and will eat up metals.)
A refrigirator with enough free space to hold the stainless steel bowl.
A cup of Starter either Powdered Starter or creamed honey from a prior batch.
3 quarts of honey that has been heated and/or filtered to remove any crystals.
Plastic wrap.
a good rubber band.
12-15 half pint (8oz.) jars.
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Directions
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1). Pour the 3 quarts of honey into the bowl. Add the Starter to the honey( I smear it onto the whisk) and start the mixer. I mix for a minute or so on low then I set it on high and let it run for 10-15 minutes untill the honey is white in appearance.
2). Once the honey is white the crystals are now throughly mixed in I remove the honey from the blender. I rubber band the plastic wrap over the top of the stainless steel mixing bowl( if your mixing bowl is not stainless then transfer into a bowl that honey will not eat up.) and place in the refrigerator for 48 hours. (If you have a refrigerator solely for making creamed honey set the temperature between 55-57 degrees.)
3). After 48 hours remove from the refrigerator and whisk it again for 2-5 minutes on low. Be careful not to burn up your mixer because it can be very thick. After mixing the second time pour/scoop the honey into individual jars and place back into the refrigerator for 3 weeks.
4). after three weeks in the refrigerator remove the jars and place on a shelf in a cool, dry, dark place for two-three weeks. (This step is not always required but helps to solidify the creamed honey if the refrigerator is too cold.)
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Queen Candy
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1). Make a 2 parts cane sugar to 1 part water sugar syrup mixture.
2). Stir 1 part sugar syrup into 5 or 6 parts of confectioners powdered sugar( must not contain corn starch). Knead w/ hands, adding more confectioners powdered sugar, until a firm candy is formed.
3). Add a few drops of glycerine to prevent evaporation of moisture.
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