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Saturday, March 24, 2012

Reviving Crystallized Honey

If you keep pasteurized honey stored in a moisture-tight container, it can be safely stored at room temp for about two years. Honey might become cloudy or crystallized, but that doesn't mean it has gone bad. There is an easy way to reverse this. Place the opened jar of honey in a saucepan filled with about an inch of water. Place over low heat and stir until the crystals melt. You can also heat the jar in the microwave (make sure the metal lid and ring are removed!) in 10 minute intervals, stirring in-between, until it melts.

Whipped Honey Butter

8 T Butter, at room temp

1 T Honey
Pinch salt

Using a stand mixer with the whisk attachment, whip butter on medium speed until smooth, about 30 seconds. Add honey and salt, and whip until combined. Increase speed to high and whip until very light and fluffy, about 2 minutes, scraping down the sides as you go.

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