Hervé Logé wrote:

>  I can easely compare
> those two products, and yes, honey sugar tastes like
> some (bad or medium) honey I eated in the past. It
> aslo granulates the same way. It just mean the honey I
> bought from a local beekeeper at that time was a low
> quality product.

The glucose content of honey is the main factor in granulation, so a
high sucrose honey would be less prone to granulation.

If it granulates the same way, it could be from several factors- 1.
other nectars (especially if in fall feed and extracted with fall honey)
2. thin syrup so the glucose content would be higher as more time
creates more glucose (more likely with spring feeding and thiner syrup).

Back to the mess I started. The prime difference between sugar syrup
"honey" and natural honey is in all the other things that give Honey its
character. From a purely chemical basis, sugar syrup "honey" has the
same basic mix of sugars and acids that nectar honey has since it is the
bee that converts both nectar and sugar syrup. But from that point on
the paths are much different. Every honey is different depending on its
source. It has different colors, flavors, even "thickness" (moisture
content). It also has minerals and other sugars (some good and some bad).

You could look at sugar syrup "honey" as the foundation of a gravy a
cook prepares. The basics are flour, liquid and oil and are found in
most all gravys. If you stopped there you would lose customers. It is
the drippings, type of oil, herbs and spices that are added that give
the gravy its heart.

Bill Truesdell (still penitent)
Bath, Maine

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