Honey is produced in beehives by B's it of trouble thousand miles to collect nectar from blossoms. Various blossoms give honey distinguishing colors and flavors. White honey is one of those distinct colors produced by bees in Hawaii's Kiawe Forest. Through a process called controlled crystallization, honey producers create a spreadable honey ideal for toast, pancakes and muffins with a creamy white hue known as Kiawe honey.
Pure, white honey, although rare and not readily available throughout the world is harvested in the Kiawe Forested from the deep Roots of the Kiwi trees on the island of Hawaii the Sandy and desert -like conditions of this forest ideal for the bees to collect their nectar. The honey naturally crystallizes creating a pearly white color with exceptional tasting creaminess. Harvesting Kiawe honey requires careful timing to assure the honey does not crystallize in the calm. Once it has crystallized it can only be extracted by using heat, which destroys a honeys natural white color and unique flavor.
All honey naturally crystallizes and turned white overtime and it is perfectly safe to eat. A little he restores it back to a liquid state. The creamy white honey is generally found in the jam and jelly aisle of your grocery store. Most of them are crystallized prematurely through a process called controlled crystallization. The control crystallization allows a honey to spread at room temperature on toast.
Clover honey, is readily available in most super markets has a color from white to light amber to Amber. The color and flavor depends on the blossom from which the nectar was extracted. Clover honey is generally mild in taste and the lighter the honey is, the lighter the flavor will be. The mild taste of white clover honey is exceptional for sweetening tea and coffee, baking and adding to barbecue sauces.
Recipes that use traditional white sugar may be substituted with honey. However adjustments are often required to compensate for the extra sweetness that honey provides. When baking with honey replace a portion of sugar with honey. Too much honey may produce a denser texture than desired. Furthermore, liquids should be reduced for a lighter texture. Honey is sweeter than sugar and can be reduced depending on the recipe. To keep baked goods properly love and add 1/4 teaspoon of baking soda for each cup of honey. Honey caramelized is at lower oven temperatures than granulated sugar so reduce your baking temperature by 25°F.