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By Grandma J 10/02/2008
There are so many different flavors of honey, try getting some clover honey. It is almost pure light golden color. I get mine from bee keepers. I also get stronger flavored honey that comes from alfalfa, other grains and flowers. This I for dark breads, etc great when mixing flavors in baking. Stick my finger in--I want clover.
If you are looking at sugar vs honey, the honey has minerals/vitamins, et the stuff that nature made. If you want sweetner, it is calorie for calorie the same.
If you find you need more wetting agent, use a light olive oil, which has just as many choices as honey for flavors. Don't use water. It will create sogginess.
By (Guest Post)10/01/2008
You can substitute corn syrup for the honey, without adding anything else, but you might have to bake it longer to get it crunchy. Honey caramelizes at a lower temperature than corn syrup. As for the brown sugar not melting, try melting the butter first, then adding the brown sugar. That has worked for me.
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