Creamed Vegan ‘Honey’

• Place the powdered sugar in a bowl and, using a mixer or by hand, gently stir in enough of the dandelion honey to make the color look completely even—this may take a couple minutes.
• Pour in the rest of the syrup and continue to stir until evenly distributed.
• Divide into jars, cover them with cloths, and refrigerate at about 57°F until crystallized (the vegetable drawer should be fine). This should take about 24 hours, but if it takes longer, stir for 30 seconds each day.
• After the honey has set, remove from fridge and let them remain covered with cloths to let more water evaporate in order to achieve a firmer consistency.

Note: If crystallization fails, boil some water in a glass pan, and pour the semi-crystallized syrup into it. Let the syrup slowly melt for a couple of hours, and then start over, attempting a more perfect chilling temperature or stirring once a day while chilling.

Makes about 3 1/2 cups

Recipe courtesy of and adapted from Plant Pusherne.