In Candy Making, When You Add the Honey Matters More Than How Much
Add honey at the end of the cook, not the start. A temperature and crystallization guide to why timing beats quantity in honey caramels, nougat, hard candy.
Confections & Sugar Work
Honey in candies, caramels, nougat, and other sugar work, covering temperature stages, crystallization risk in confectionery, and how honey behaves alongside sucrose.