![cover image](https://wikiwandv2-19431.kxcdn.com/_next/image?url=https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/%25D0%259A%25D1%2580%25D0%25B5%25D0%25BC-%25D0%25BC%25D0%25B5%25D0%25B4_Honey-city.jpg/640px-%25D0%259A%25D1%2580%25D0%25B5%25D0%25BC-%25D0%25BC%25D0%25B5%25D0%25B4_Honey-city.jpg&w=640&q=50)
Creamed honey
Honey with hindered crystallization / From Wikipedia, the free encyclopedia
Creamed honey is honey that has been processed to control crystallization. Also known as honey fondant,[1] or set honey it has a smooth, spreadable consistency and lighter color than liquid honey of the same floral type. A method for producing creamed honey was first patented in 1935, and other methods have since been devised.
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/%D0%9A%D1%80%D0%B5%D0%BC-%D0%BC%D0%B5%D0%B4_Honey-city.jpg/640px-%D0%9A%D1%80%D0%B5%D0%BC-%D0%BC%D0%B5%D0%B4_Honey-city.jpg)