Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Honey is the substance that bees produce naturally from gathered plant nectar. Chemically, honey bears considerable resemblance to invert sugar; the sugars in it are mainly fructose and dextrose in nearly equal proportion, with a moisture content of approximately 17 percent. In addition to these main components, honey contains smaller quantities of other sugars as well as proteins and acids that provide its characteristic flavor and color. The flavor and color of honey is greatly influenced by the types of flowers from which the bees gather the nectar. Therefore, honeys can range from the dark, richly flavored buckwheat honey to the lighter orange blossom honey. Many other honeys are available, each with a unique flavor profile. Although it possesses the same doctoring and humectant properties as invert sugar, honey browns more readily during cooking and is used in confectionery mainly to impart its flavor.