Honey, a supersaturated solution, in time naturally forms coarse granules or crystals. Controlling the crystallization process to produce fine crystals results in a smooth, spreadable product. Known mostly as whipped or crèmed honey, it is also called churned honey, honey fondant, candied honey, creamed honey, granulated honey and honey spread. A good whipped honey will be easy to spread and will not drip from a spoon at room temperature. In many countries around the world, whipped honey is preferred to the liquid form.

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