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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Creme Honey

Like honey but not the dripping and sticky mess?

Try creme honey. It’s in a semi-solid state and as spreadable as butter. In many countries around the world, it’s preferred to the liquid/syrup form of honey (see the different types of honey).

Creme honey—also known as churned honey, creamed honey, cremed honey, honey fondant, sugared honey, spun honey and whipped honey—is brought to market in a finely crystallized state. It can be made from any honey varietal or blend, and can also be flavored. (We particularly like the flavored creme honeys from Honey Ridge Farm, available in apricot and raspberry).

Enjoy it drip-free on:

  • Toast, scones, biscuits and other breads
  • Pancakes and waffles
  • Sandwiches (try peanut butter and honey)
  • Fruit—apple, banana or pear slices
  •  

    Creme honey doesn’t drip. Photo by Elvira
    Kalviste | THE NIBBLE.

     

    HOW CREME HONEY IS MADE

    While all honey will crystallize over time, creme honey is intentionally crystallized via a controlled process so that, at room temperature, the honey can be spread like butter.

    The method to produce creme honey was patented in 1935. Previously processed creamed honey is added to pasteurized liquid honey and rested at a controlled temperature for a week, until the entire batch crystallizes.

     

    Creme honey is also available in fruit flavors. Photo courtesy River Soma | THE NIBBLE.

     

    FOOD TRIVIA: CREME VS. CREAM

    What’s the difference between creme and cream? Why is it creme honey instead of cream honey?

    Crème, pronounced KREHM, is the French word for cream (the word for honey is miel, pronounced mee-EL).

    In America, French recipes were served at the tables of the wealthy, many of whom knew how to pronounce French properly.

    As these recipes entered the mainstream, people who did not know French began to pronounce crème as cream. Some people dispensed with the accent mark, to provide a mashup of French and English, and the industry has adopted crème or creme. If you were to write “cream honey,” you would not be incorrect.

    September is National Honey Month. Celebrate with creme honey.

     

     
    MORE ABOUT HONEY

    Check out our Honey Section for the history of honey, varietal honeys, food and honey pairings, recipes, trivia and everything you need for a honey education.

      





    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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