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Food Info - Honey: Information about Honey

Source of Recipe

Homemaking Booklet, Mormon Church, 1978
Honey will not freeze, so store it almost anywhere in a solid container with a tight lid. If crystallized, place honey jar in pan of hot water. Don't heat very hot as flavor and nutrition changes dramatically. Also, honey that has been diluted with water will ferment.

Freezing bread with honey used as a sweetening agent is not advise, since honey deteriorates when frozen. This can cause "mushiness" upon thawing.

Always mix honey thoroughly with other recipe ingredients before turning mixture into baking pans. This will prevent a too moist, over sweetened layer from collecting on the top. Make it a rule to combine honey with theliquid ingredients to assure complete distribution in the mixture.

When using honey is substitution for sugar in standard recipes, a general rule is to reduce the amount of another liquid ingredient by 1/2 cup for each cup of honey used to replace sugar. Honey can generally replace 1/2 of the required sugar without changing the proportions of the other ingredients in the recipe. Honey absorbs and retains moisture, thus retarding the drying out and staling of baked goods. This is especially important when you want to bake in advance.

Be sure to keep honey covered. When left uncovered, honey picks up other odors and loses its own aroma. Honey is storage usually gets darker in color and stronger in flavor, but remains useful as ever. So if you plan to store honey it may be better to start out with a light colored honey.

Pure honey usually becomes granulated as it ages, or if stored at cold temperatures. Granulation is a natural aging process and does not affect the honey except for color and flavor. To bring granulated honey back to liquid form, simply place the container of honey in a pan of warm water until the granules disappear. If more heat is required, keep the containuer off the bottom of the pan of water, by putting a rack under it, and setting the pan over low heat. Be careful not to overheat granulated honey, since too much heat causes the honey to change color and flavor. It's easier to degranulate smaller amounts of honey.