I haven’t used white or brown sugar for anything in probably 20 years now.
I keep white sugar on hand for visitors who want white sugar in their coffee or tea, but I use local raw honey to sweeten a drink. And, sometimes (rare) real maple syrup drizzled over raw organic fruit–a habit I think I’ve broken now.
I can get wonderful local raw honey here in coastal South Carolina, and back in Maine, in the fall I took enough jars for a year’s worth of honey to a local honey harvester who filled them up for me.
I don’t bake or eat baked goods due to gluten intolerance, so that makes this sugar issue easier.
Ok. I confess that I would use white sugar in my grandmother’s chocolate fudge recipe, which I would only make as a gift for someone, and I have not in…years. And I would eat some of it too as it is one of my very favorite recipes and as it contains so many wonderful childhood memories.
Anyway, local raw honey can crystallize. But why? And what to do? Here are your answers–in a very good post sent from my DIL who is the cofounder and director of The Bee Cause, which now has sponsored bee hives in all 52 states and, also, some elsewhere.
Honey is a complex product involving glucose and water ratios and what kind of flowers from which the bees have gotten pollen. And, how warm or cool it is where you store your honey.
Enjoy!
And find and buy local raw honey from a beekeeper in your region.
Louisa Enright's Blog 