“Honey facts & recipe hints”
- The color & flavor of honeys differ depending on the nectar source gleaned from the blossoms by the honey bees.
- There are more than 300 unique types of honey in the U.S.A. alone, each one from a different floral source.
- As a general rule, light-colored honey is milder and dark-colored honey is more flavorful.
- Since Honey is anti-bacterial & anti-microbial, it is self-preservative and needs no refrigeration.
- Honey should be stored at room temperature, cool temperatures tend to hasten crystallization.
- Since honey is a super-saturated solution, it is unstable as a liquid and tends to crystallize to a semi-solid form. It is not spoiled, just warm it up again to bring it back to a liquid state.
- Honey is healthy for you! It contains vitamins, minerals, Amino acids & Antioxidants, but no sodium, cholesterol, or fat!
- Honey has more sweetening power than sugar (so you can use less) and only 60 calories per tablespoon.
- When baking with honey (if you are using a recipe that calls for sugar and you are replacing it with honey) lower the temperature by 25°F., and add ½ tsp. of baking soda for each cup of honey used.
- If you are altering a recipe (substituting honey for sugar) reduce all liquids by ¼ cup for each cup of honey used in the recipe.
- For greater success I’d suggest you use a recipe already established with honey as a sweetener.
For an endless list of tried and true recipes go to the National Honey Board website at: http://www.honey.com/nhb/recipes/
Photos on this page were provided by the National Honey Board