Description

100% Raw honey combined with creamy crystalized honey

Easily spreadable – smooth and creamy

No gritty texture

No dairy added

Also called spun honey, honey butter

Heating creamed honey around 90°F will melt the small sugar crystals causing it to lose its creamy texture.  If this happens, you can continue to warm the honey to liquefy it back into a runny honey state. It will remain 100% honey.