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What can I do with a ton of crystallized honey?

i
Isolda Mar 27, 2013 08:20 AM

We have slowed down on our honey consumption, so I now have about half of a 5-lb jug that is crystallized. I know how to melt it, but I'm really looking to use it up quickly. Anybody have any recipes calling for a lot of honey?

Have already done a few batches of medieval gingerbread (breadcrumbs and spices boiled in honey and rolled into balls), but would like to try something else.

  1. t
    travelerjjm Mar 27, 2013 09:38 AM

    You could ferment it into mead.

    2 Replies
    1. re: travelerjjm
      i
      Isolda Mar 31, 2013 12:58 PM

      I adore mead! Do you have a recipe? We've got brewing equipment leftover from our long-ago brewing days that may come in handy if we do this.

      1. re: Isolda
        n
        ninrn Mar 31, 2013 01:04 PM

        Very thorough mead-making instructions with links to a few different recipes: http://www.instructables.com/id/How-t...

        You can also make a jerky cure with honey -- 2 parts honey, 2 parts soy sauce, 1 part lemon juice and whatever herbs you like, and the Nat'l Honey Board has instructions/proportions on their website for canning and pickling with honey instead of sugar.

    2. h
      hippioflov Mar 27, 2013 10:12 AM

      It won't spoil, so you don't have use it up. When ours crystalizes we don't bother to melt it and just use it as is. Mead sounds like a good option to use up lots of it at once.

      1. y
        youareabunny Mar 27, 2013 10:20 AM

        Make some sugaring wax and throw a hair removal party.

        1. greygarious Mar 27, 2013 10:48 AM

          This called to mind one of the many fascinating, bizarre revelations in Mary Roach's best-seller, "Stiff", which is about human cadavers. In ancient Egypt, certain elderly people volunteered to eat nothing but honey until they died.
          Their bodies were then cut up as a confectionary. This "human candy" was supposed to have health-giving properties. Since honey is antiseptic, it probably preserved the tissue......

          Why did you reduce your use of honey? Since you have done this it seems unlikely that you CAN use it up quickly in anything edible/drinkable. Try googling for cosmetic uses - face masks, depilatories, and hair conditioning treatments.

          2 Replies
          1. re: greygarious
            LizGW Mar 27, 2013 05:23 PM

            Yuck....

            1. re: greygarious
              i
              Isolda Mar 31, 2013 12:56 PM

              Wow, that was seriously gross. Fascinating, but gross, outranking even cod worms and fig wasps. Gotta love this site.

              I think we cut back because the main consumer of honey, my 16 y.o. son, went off it after a 2-year long honey jag, in which he consumed at least three bowls of cheerios doused with the stuff each morning.

              Love the idea of using it for cosmetics, though.

            2. m
              madtheswine Mar 27, 2013 11:05 AM

              Honey tastes better crystalized because it has texture, imo. I'd say use it sparingly on yogurt for textural contrast. The idea for non-food methods sounds good too. Good Luck.

              1. coll Mar 27, 2013 11:07 AM

                I have some that crystalized, and just this morning I dug into it and found a reservoir of brown liquid under the white stuff.

                1. t
                  thimes Mar 27, 2013 11:14 AM

                  I was also say, it doesn't go bad really, so you don't have to use it up quickly.

                  But if you wanted to use it quickly . . . Baklava uses a good amount of honey. There are also several types of candy you can make with honey, if you're into candy making.

                  1. h
                    HillJ Mar 27, 2013 05:17 PM

                    http://smittenkitchen.com/blog/2008/0...

                    Honey ice cream, honey cake, baklava will each use about a cup. Honey butter (which you can freeze).

                    I keep a jar of honey in the bathroom for burns, chapped lips and baths.

                    1. j
                      jeanmarieok Mar 27, 2013 05:24 PM

                      We like this chicken recipe - everyone eats it up. Sorry it's kind of a mess - I don't know where I got it from, and you'll see my notes in it, too - if you have any questions, let me know.

                      Recipe:
                      1-1/2 lb Skinless Chicken (I usually use Boneless Skinless Breast or Thighs)
                      Salt & Pepper
                      1 C Honey
                      1/2 C Soy Sauce
                      1/2 C Diced Onion
                      1/4 C Ketchup
                      2 T Vegetable Oil or Olive Oil
                      2 Cloves Garlic, Minced
                      2 T minced ginger root
                      1/4 tsp Red Pepper Flakes (adjust according to taste preference)
                      4 tsp Cornstarch Dissolved in 6 T water
                      1/2 T Sesame Seeds

                      (I add sauteed red pepper chunks, 2Tbls vinegar, a tbls. sesame oil at the end.)

                      Cut chicken into approximately 1-2 inch pieces. Add chicken to skillet and cook for about 5-10 minutes, or until almost cooked through. In bowl combine honey, soy sauce, onion, ketchup oil, garlic and pepper flakes, pour mixture over chicken and bring to a boil. Simmer for approximately 10-15 minutes.

                      Remove chicken from skillet and set aside. Dissolve cornstarch in water and add to skillet, bring to a boil and simmer until thickened. While sauce is thickening shred chicken. Add chicken back into skillet and serve over rice, add sesame seeds to the top and enjoy!

                      1 Reply
                      1. re: jeanmarieok
                        i
                        Isolda Mar 31, 2013 12:52 PM

                        That sounds delicious and easy enough for a weeknight dinner! Thank you!

                      2. Kris in Beijing Mar 31, 2013 02:10 PM

                        Pan Fry chicken per your usual method.
                        When it's completely cooked, remove excess oil from the chicken fryer, but not the chicken or any fond. Douse with 2C honey. Bring honey almost to a boil-- beee careful!!-- turning the chicken to coat.
                        Let cool somewhat before transferring to a heated serving platter [broke a "cold" plate out of the cabinet once].
                        It will probably LOOK burned.
                        Sticky. Wonderful.

                        We did this several seasons when the honey was all dark, and heavy, unlike the usual Sourwood.

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