Home-Spun Honey

Do you love honey, but hate the drip? Do you have lots of honey in storage that you are not using because before you can use it you must chisel it out of a large container where it has gone to sugar?

How would you like to have your storage honey turn into smooth, spun honey that eases its way into the pores of your toast or English muffin without running over the edges or seeping through the bottom? Everyone agrees that the flavor of spun honey, or creamed or whipped honey as it is sometimes called, is delicious; and the means by which you may enjoy it is easier and less mysterious than you might have thought.

Two things are essential before you can begin the spun-honey process: prepared pure whipped or spun honey (this can be purchased at supermarkets), and a heavy-duty mixer, preferably one with a wire whip attachment. Warning: a blender, or an ordinary electric mixer intended for mixing nothing heavier than cake batter, will not do. They simply do not have the power to do the job properly and may burn up if they are put to the test.

The honey must be in a liquid state to spin. If the honey is in a solid state, set the container in a larger container of warm water and warm slowly until the honey is completely melted. Be careful not to allow any water to enter the honey container, as it can cause spoilage. If you wish to hasten the melting process, insert a clean stainless steel knife into the center of the honey container. It will warm faster than the honey and melt the honey in the center.

With the honey in a liquid state, fill your mixing bowl no more than 3/4 full. Add one heaping tablespoon of the spun honey and turn the mixer on low. Turn it to the second lowest setting after the spun starter has been distributed. Allow spinning to continue for ten minutes, a minute or two more if you prefer a stiffer consistency. When the spinning process is completed, pour the honey into clean jars or plastic containers with lids that fit well. Store the containers in the refrigerator for two weeks to allow “setting” to take place. After this time has passed, the honey is ready to be eaten or returned to storage. Once the honey is whipped, its texture is changed permanently and will not return to a liquid or a solid sugar state under normal conditions. Marilyn J. Drumright, Fair Oaks, California