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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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Grease a shallow square or oblong mold. Place the fat, base oils and beeswax in a stainless steel or enamel pot over a low heat. Pour the water into a heavy glass or plastic bowl or pitcher. Wearing rubber gloves and eye protection, add the sodium hydroxide (caustic soda/lye) to the water and stir until dissolved. When the oils have melted, remove them from the heat. Place one candy thermometer in the oils and one in the caustic solution. When both thermometers reach an equal temperature between 120*F. (49C) and 140*F. (60C), pour the caustic solution into the oil. Stir occasionally until the mixture reaches trace (mixture thickens to the point where you can trickle some soap off the back of a spoon or spatula and it will leave a trace line on the surface of the mixture. This is called"trace"). This should take about 20 minutes. Add the honey and stir well. Pour immediately into the mold and cover with a towel or blanket. Leave to set for 24 hours or until the soap reaches a solid consistency. Wearing rubber gloves, remove the soap from the mold and cut into bars. Cover the soap and leave to cure for four weeks before use.