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Originally Posted by TVCasualty  I made me a jar full of this recipe a few days ago and finally got a chance to taste it, and I'd say it's definitely the state of the art for preserving magic in honey... 
With this and chocolates, jello, alcohol extracts, apple butter (great idea), and other things I'm no doubt forgetting, we now have the ability to create the greatest gourmet-sampler holiday gift baskets the world has ever seen.
Heat mainly speeds up chemical reactions. In this case, oxidation. Boiled water is free of oxygen. So if there's no exposure to oxygen while the magic is hot (but not too hot), it won't degrade until it reaches a high enough temp. capable of destroying the molecules directly. |
word, it will be, pick your poison at the table....lol..