If you’ve never had creme honey before, it’s a real treat. In many countries around the world, creme honey is preferred to the liquid/syrup form and is used instead of jelly or jam.

Creme honey (also known as churned honey, cremed honey, honey fondant, sugared honey, spun honey and whipped honey) is brought to market in a finely crystallized state.

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.

Honey, a natural product, is better for you than refined sugar-laden jam. And honey has a lower glycemic index than sugar.

Use creme honey:

 
Treat yourself to our favorite creme honey, from Honey Ridge Farms:

 
The line is certified kosher parve by Oregon Kosher.

More About Honey

 
FOOD TRIVIA
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. In America, French recipes were served at the tables of the wealthy, many of whom knew how to pronounce crème de légumes (mixed cream of vegetable soup).

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, and now we have a mashup of French and English. If you were to write “cream honey,” you would not be incorrect; however, the industry has adopted crème or creme.

The word for honey in French is “miel” (pronounced mee-EL).