Of course, I could heat the crystallized honey in a double boiler to liquify it. Or, better still...make creamed honey. Super easy to make and even easier to spread on toast, hot biscuits or lick straight off a spoon!
Using my stand mixer, put equal parts of crystallized and liquid honey in the bowl (I used 1 cup each).
Throw on the whisk attachment, lock and turn on to low/medium to mix. Then turn speed up to medium, set a kitchen timer for 20 minutes and go about your business.
The crystals begin to dissolve into the liquid honey and the mixture takes on a creamy color. The longer it is mixed, the creamier and more stable it becomes.
I did three mixing sessions, allowing it to rest for about ten to twenty minutes between sessions. Again, the longer it is whipped, the smoother it becomes as more and more crystals dissolve. When done, spoon into the container of your choice and enjoy!
Seriously easy and wonderful. Spreads easily and is another way to use every last drop of that fabulous local honey.