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Jun 5, 2007 12:35 PM

Caramelized Honey - So Good! (moved from L.A. board)

This past weekend I purchased some Caramelized Honey at Bill's Bees stand at the Santa Monica Farmers' Market. Well, it is almost gone!

It was suggested that we use it in coffee, tea, or anything else! Has anyone tried this? How are you enjoying it?

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    1. re: budlit

      Hi, budlit! What are you doing with it...besides just spooning it?!!

      1. re: liu

        I make my own and do a honey - lavender apple pie.

        Also works great stirred into yogurt to go with granola..

    2. I use this stuff all the time. I use it whenever I'm making recipes that call for sugar -- just leave out some of the sugar and replace with this honey. My jams, cookies, etc. all taste a bit better with it.

      I also love it on top of some greek yogurt with a sliced apple, apricot, strawberries, etc. In fact, last night it was a fuji apple from Ha's Orchard, some wild strawberries from Jaime's farm, and greek yogurt, drizzled with some of this honey. Hit the spot.

      6 Replies
      1. re: glutton

        Is caramelized honey available elsewhere? I have scoured the honey shelves in many markets and never noticed it, except at the Santa Monica Farmers' Market.
        glutton -- Where did you find yours?

        1. re: liu

          I buy it from Bill's Bees, as well. He's at the Saturday Santa Monica market (3rd/Arizona), the Wednesday Santa Monica market, and at the South Pasadena market on Thursday nights. He's probably elsewhere, too.

          1. re: glutton

            So, do we conclude that this is his product and not something that we can find elsewhere?
            (I am about to google it and see if he has sole proprietorship on this product.)

            1. re: liu

              I bet it would be a fantastic Dessert topper!!! maybe heat it up and then pour it on some rich ice cream,,,, ooooh sounds good

              1. re: liu

                I've seen this produced elsewhere, but it's most definitely not common. Bill is the only vendor I've seen in LA.

        2. What's the process of carmelization? Is it the same as making caramel? Or is this honey raw?

          4 Replies
          1. re: Frank_Santa_Monica

            bill told me they just cooked down the honey

            1. re: budlit

              budlit - He told me the same, so I am thinking that this would not be a seasonal product, but a "whenever I feel like making it" product, or maybe he has it always???? I will definitely check with him next time I am there and report back -- if anyone else wishes to try it.

              1. re: liu

                I'm pretty sure he always has it -- great stuff.

                1. re: a_and_w

                  I think you are correct, a_and_w.
                  Every time I have passed by during the last couple of years and have scanned their bottles, I do see it there.

          2. My husband buys it from Bill's as well. he uses it in some of his homebrew recipes. It adds such flavor!

            I've used it on scones and biscuits, in smoothies, in a gingerbread reccipe instead of molasses (odd, but tasty) in marinade for miso grilled bass or chilean sea bass, over pancakes, and right on my tongue.

            1. I see it's been 2 years since this topic came up, but I just happened to see it after reading a how to on this very subject. So here it is, thanks to Randy Mosher, who was talking about making a specialized sugar for brewing. It just so happens you caramelize honey the same way.

              Just take a pound of honey and heat it over medium heat in a heavy saucepan with 9 grams of ammonium carbonate (sold as leavening in Middle Eastern markets). I have also gotten good results with diammonium phosphate yeast nutrient. It will boil, and eventually start to darken. Every now and then remove a drop or two and drip it onto aluminum foil to cool, then taste. Stop as soon as the desired color is reached, and carefully add water to mix it back to the original consistency. - by Randy Mosher

              3 Replies
              1. re: daddio

                What is the purpose of adding ammonium carbonate? Couldn't one just gently reduce the honey alone?

                1. re: OCEllen

                  I know this is old, but it popped up for me. Just take a lb of honey, add a Tbsp water, a couple drops of lemon juice and gently simmer until it changes color. Let it simmer a minute or two longer, swirl, and take off the heat to pour into a container. No clue as to why there would be additives, the water helps prevent scorching, the lemon juice will slow down crystallization.

                2. re: daddio

                  I wonder if the ammonium compounds cause something like the Maillard reaction. This reaction is responsible for some good things: brown crust on bread, browning (by heat) of meat, milk-based caramels, maple syrup, etc. The Maillard reaction involves sugars reacting with amino acids, but maybe the ammonium ion has a similar effect.


                  Amazingly there is an international society devoted to this reaction: