It's not even corn syrup really. From the introduction I was already assuming it'd be using the starchy corn juice to flavor and thicken a sugar syrup since it takes way more corn than a couple of cobs to make actual corn syrup/Karo syrup (and commercial corn syrups are made by treating corn starch with enzymes anyways, not by concentrating corn juice via boiling)...but Emmy had to ADD commercial corn starch as well, so the cobs are really only there for a bit of flavor and color and maybe a teeny boost of thickening. Maybe a scrape of the cooked cob would have yielded more starch for a thicker syrup? Perhaps when the recipe was developed they'd use more than 2 cobs? But the vast majority of the syrup Emmy tried's sweetness was from cane/beet sugar. This is corn-flavored, cornstarch-thickened sucrose syrup. Honestly I like the flavor of fresh corn so I might try this, but I'm not calling it "vegan honey", lol. "Corn Cob Jelly" seems a much more apt moniker...although perhaps not quite as TikTokable.
Real corn syrup was not the same as the high fructose corn syrup. I have forgotten the chemical they use to break down the corn syrup and make it twice as sweet and bad for your digestion. Real corn syrup is only normally as sweet as any other type of sugar and actually easy on the gut it helps constipated people move their bowels.
@@AtomicShrimp technically it's not. Creamed honey is just crystalized by seeding with fine crystal rather than chunky like you like. Raw honey should do that on its own naturally without seeding. Though you are speeding up the process, and honey will take on the same type of crystals that are present. So if you are looking for a particular texture that is the way to do it. I'm a small commercial beekeeper and produce honey so this is part of what I do for a living 😊.
@@deadlytoxin understood. I generally find that crystallised honey with big crystals is nearly impossible to buy in that state. I think many people regard it as an imperfection, so I nearly always have to either wait for it to crystallise naturally ( whic can take forever, or make it happen
As much as I love this, I hope people understand that all the cultivation, care and love that goes into beekeeping and gathering honey is all done in a very kind way with the wellness and preservation of the hive always at the forefront. I only purchase local honey, always from backyard keepers, support small, support local and support the bees! *and of course she did mention this. Just love this woman, such a kind and open heart.
Exactly, I have had folks tell me it is so expensive. They don't understand how much work beekeeping can be for the bees and for the keepers to gather, jar and present to us to share. It is so worth it, the flavors and the idea that we are working together on one big planet. So I have to agree with you on that.
Imagine doing all this work and have someone take your labor and use it for yourself. No matter how you try to justify it, you're using another being as a machine for your selfishness.
@@ASMRyouVEGANyet Bees never stop working, they never rest. Never. They aren't feeling the loss. They amass and abandon huge stores they will never use, mostly because disease or mites. Beekeepers work hard so that they never have that happen, the bees themselves, the hive, is kept alive and healthy doing what they do best, making honey. Because even without beekeepers they never stop, they just store for years on end, abandoning old combs, dividing the colony and moving on to new. Beekeeping keeps them happy, healthy and in one spot... sorry, but the whole vagan thing here is WAYYYYYYY off the mark my friend.
It seemed to me that when you were describing the flavour and aroma of the faux honey your main criticism was that you felt that it was lacking a floral note on your palette. In order to attempt a taste correction, would it be possible to add a small bunch of flowering herbs or plants that carry a lot of small flowers such as heather ( like a bouquet garni ), to the pan alongside the cobs, to raise such a note of flavour. It would only have to be in the liquid for a short time and then strain the water before adding the sugar. As a diabetic, I would have to pass trying to make such an experiment, but I would like to know your thoughts on my idea.
You could use monk fruit sugar. "Monk fruit sugar doesn't change your blood sugar levels, that makes it a safe option for people with diabetes." I wonder if it would change the consistency of the 'honey'.
Yes, but you don't need the corn. You just boil a bunch of flowers, sweeten and thicken. Tastes similar to honey. [EDIT: Correction, you steep the flowers in hot sugar syrup. You also add allum before boiling. Had to check the video to remember.] She's done a video on that! "Beeless honey".
i think, rather than trying to compare it to honey, it would be more useful to compare it to corn syrup, which, essentially, it is. Corn syrup is not a thing I use often, maybe a couple times a year, and frankly I'd rather do this than buy a bottle of the syrup I'd expect they'd taste very similar.
I have been making this and Dandelion Honey for centuries (yes, I am that old) and while I cook the cobs or flowers I add a very small amount of either lemon, lime or orange peel. It really makes a lot of difference in the flavour, adds complexity and is so much better than without it.
I'd definitely boil those cobs a lot longer, but even then I wouldn't call the result "honey", it's more like a corn syrup right? Good way to use the cobs, but I'd rather freeze them with other vegetable scraps and make some broth
The same that i do i have a huge box in my freezer where i throw alle my vegetable scraps in and when its full i malke stock, i thinks honey is an okaish word cause dandelion honey is also a thing from the great depression i think it comes
I have been making Corn Cob Jelly for many years. Just recently did an updated video using Pomona Pectin on my channel. It is Delicious And the longer you let it sit, years even, it tastes better! Vegan Honey🤗💜
@Beth Aw Thank you!! 🤗💜 Huge 7000 Subscribers Appreciation Giveaway next week!! Watch my September videos to find out how to enter ( hint there arewords of the day to put in comment sections of certain videos wit #WOTD)🤗💜
@Miaruuu THANK YOU! Just Genuinely wanting to help others. Yes I have a channel here, but more importantly, I want to share much needed information with others, especially in the times we are in now. I SO appreciate your comment! THAT means more to me than ANYTHING else! 💜🤗
@@annettefournier9655 And now I'm remembering one time when I was a teenager, got home from my afterschool job and there was a pot of some liquid still sitting on the stove. I figured, oh, mom made chicken broth, and heated some up. I was sitting there eating it and thinking "My mom used to be a much better cook, this is pretty terrible" when she came in and asked what I was eating. Yeah, it was the water they'd boiled corn on the cob in for their supper.
I'm surprised by how many Hard Times types recipes there are that use (what I would consider) a good amount of sugar! I was half expecting this recipe to only use water and corn :D Although, sugar was used more "practically" in the past, like making jams was just what people needed to do, so I guess that's why the abundance of sugar is so unexpected for me. Also, if you only had corn and sugar, I bet corn "honey" felt like a worthwhile treat. I would have liked to see how much the "honey" thickened when it was completely cool! Coming from a kiisseli culture has taught me that the difference can be quite noticeable.
Fun fact: Many honeys' sugar profiles are nearly identical to the sugar profile of the much-maligned "high fructose corn syrup". Of course, honey is still wonderful stuff because you're in control of how much of it you put in your food, and because the history of cultures around the world using it in food and drink goes further back than the history of tea or even wine.
You sure about that "corn syrup" is NOT "high fructose corn syrup" EDIT: wow I "did my own research". The research WAS done with high fructose corn syrup! The big takeaway was "sugar is bad m'kay" regardless of what form the sugar took.
@@perry92964 Yup yup yup! Incidentally, the topic of fermentation would make for a lovely bunch of videos. Mead, cider, wine, beer, kombucha, yogurt, cheese....
Hey hey Emmy! Another great video, so much fun 🤗💕 when I was a kid, after eating corn on the cob, I'd chew part of the cob itself cuz it tasted so sweet I didn't swallow it, but I just liked chewing on it you know, like you would on sugar cane.
I think such a small amount of turmeric won't do much. You'd have to consume like a bucket full of this stuff, but then the amount of sugar offsets any benefit you might gain from the turmeric.
I LOVE that you always do recipes that feel unconventional or unheard of to me. It’s something that I think might gross me out too much to make, but you always make them seem so delicious!
She made high fructose corn syrup. This is the unhealthiest thing you can eat, and you prolly eat a crap tone of it daily yet you are clueless. No wonder everyone has doabetes
I made your dandelion jelly recipe this summer! I found that using petals immediately after picking and compacting the petals into the measuring cup (thus using more petals than if you don't), I got a very honey-like flavor. Very interested to try this diy corn syrup!
When you pulled out the bundt pan I swore you were going to ram the corn cobs through the hole as your hack. And I was thinking... shes telling me that'll catch all the corn? Its gunna go everywhere! In hindsight, clever trick!
Emmy, one of my good friends and I love your content and she's pregnant! I know you don't make your merch personally but is there a way I could get a so stinking cute shirt design on a onesie for her? I think it would be perfect ☺️💛
I like that little crunch of crystallized honey, too! I use enough that mine doesn't have time to crystallize very often, but when I make a peanut butter and honey sandwich, I'll spread honey on a slice of bread and let it sit for a few minutes before I finish making the sandwich. It soaks into the bread and gives a slightly crystallized texture. Yum!🍯
I’ve always wondered what made it do that...I like honey and butter on bread, but I always put the honey first because of the crystallized-ish texture when it soaks into the bread.
Emmy is a joy!!! Love the Mr Rogers shirt- he is my biggest role model!!!!! Did you know he made an episode of his show where he ate a banana wrapped in American cheese? You should try it, I did in a recent video!!! 🌽🍯
That was very interesting. It makes me appreciate what I have and how hard our ancestors had to work for just simple things. Please Stay Safe,Happy and Healthy. Have A Wonderful Day
I absolutely love that you have bees. They are the most incredible little things. So beautiful and they work tirelessly to make the most gorgeous, delicious Honey! Thank you Bees!! 🥰🐝🐝🐝
Your homemade crystallized honey looks phenomenal! Great job keeping your bees happy! You really can’t compare any honey substitute with the real thing! But very interesting & would work in a pinch if that’s what ya got! Thanks Emmy!
I worked for a company that manufactured food processing equipment. One of the machines I worked on was a corn cutter. Not sure how it worked, really, but the machine had some extremely small tolerances. Most of the time when building these big machines you can be between +/- 1/16" to 1/8." Not this machine. A difference as small as 1/1000" in the knives that cut the corn off the cob will be a difference of about $180000 a day. Also, the blades only last about 2 hours before they have to be swapped out for new blades. The machines cut huge amounts of corn and those tiny errors add up fast.
I like how your sponsored brands are things that are actually useful for everyday life, not gimmicky stuff or things that cost too much for what they are. Thanks
I've made corn cob jelly for years, funny to see it coming along into more mainstream media lately although my recipe is very different than this and I can mine. What's old is new again, as always 😉
6:48 just for clarifications. Honey that "doesn't crystalize" is not necessarily made out of syrups. Natural honey with a high fructose percentage can take years to crystalize. The other reason why honey doesn't crystalize is a heating process done in manufacturing.
I do wonder how they feel when half of the honey comb gets harvested, if they recognize Emmy and realize no harm is occurring, or if they are just completely oblivious to what's happening beyond "Gotta make more honey. Why? Not sure, just feels right."
Fun fact - Bees are the only vegan-friendly form of animal husbandry, since they can consent to being kept! Bees leave conditions where they are unhappy, but flourish under good keepers like Emmy who help keep them from getting sick or filling up too much of their home and needing to swam and find a new one. Plus they're such valuable pollinators. I'm always so happy to see the work of Emmy's bees show up in her videos!
And there's already a huge shortage of bees and without beekeepers the threat would be even greater! Honey's great but the greatest service bees give us is allowing our agriculture to flourish. They do things that are farmers could never do! With bees threatened by predators, misused and ubiquitous insecticides, and fungus that kill that, all I can say is thank God for beekeepers!!
Idk why vegans say honey is not vegan if the purpose of being vegan is to care for the animal the product comes from. Bees are rapidly declining and apiarists are actively battling to keep bees happy and healthy.
@@jvp714 well I think it's because a lot of beekeepers cut the queen bees wings which I'm sorry I think beekeeping does far more good for bees than not so I'm basically a vegetarian but I'm all for beekeeping!
Hi emmy i just discovered this section on your vids and i want to give you another recipe! I'm from Argentina and in the north west there's a lot of indigence people. So you have to try the "Dulce de Harina" or "Flour paste? Flour sauce?" i don't know how to translate the name haha. It is the replace for dulce de leche that is pretty similar to caramel sauce/paste but in this case speciffically you have to change the milk/cream for flour. The ingredients are Flour, water and sugar. I can translate the recipe for you if u like! big hugs from Argentina!!
I'm 68 and made this on and off for decades, depending on how many left over corn cobs I had. Honey is a stretch, the whole 'vegan honey' thing is completely new to me. When bees make honey they are doing what they do, when we stretch leftovers we are doing what we don. I've never seen anyone use corn cobs specifically for this purpose, it seems a waste. Real honey is much more nutritious than faux honey.
In the middle ages, they mixed honey and butter. It makes the butter more spreadable and prevents the honey from dripping. And strangely it tastes a lot different from putting honey on top of butter... In my experience you should mix it in equal proportions, and you should definitely try it! It's delicious!
Well, I make corn cob jelly (vegan honey) all the time. It is easy, and lightly sweet, and has a wonderful flavor and color, without cornstarch or additives. But I use like, 12 cobs, and also simmer it for about 45 min. Then you don’t need any other coloring. It is a beautiful yellow gold. I gift it to others a lot, and everyone asks for more! 😌
I prefer crystalized honey, too. However, my family doesn't so I refill _my_ honey jar, which is already "seeded," if you will, with crystalized honey; keeping my supply steady. 😉
maybe you could one day do a give-away of a honey pot based on some question or something. i would definitely love the posibility of receiving something so so precious from you❤️
I was thinking, why just the cob? If you boil the ears whole for dinner, you could save some if the water to make "honey". To give it a more complex flavor, maybe a splash of vanilla and some cinnamon. That was just a thought. I love your channel, Emmy. I always want to taste what you make.
My Mamaw Goldie made this when I was a little girl, but she didn’t use any sugar. She would simmer the corn cobs on the wood stove all day, and it was as sweet as honey. We ate it on fried cornmeal mush cakes, for breakfast. Delicious!
My grandmother's always made corn cob jelly. They'd boil 50 to 60 cobs at a time down to 16 to 24 cups then added pectin and sugar. Can like regular jelly.
I've made corn cob jelly for years...it was really popular in the Depression, because you simmer the cobs after removing the kernels. Then strain, add sugar and pectin.
I hate corn... But my kids and wife love it. Now I can make something out of the Cobbs my kids leave lying around, that they will also enjoy. I love these "hard times" recipes you make, Emmy!
What if you added a small amount of vanilla extract, just a hint and then some type of floral extract like chamomile or lavender? Or a wee bit of rose water OR (oh my goodness) how about some Violet flowers? I'm definitely going to try this one! I think instead of using the cornstarch I might use the apple peels and cores that I save and freeze to use later for their pectin. I love honey but it's often very expensive to get the real deal in my small town and I don't have access to mesquite beans.
I grew up with drop biscuits, hot out of the oven with butter and honey from our bees. My mom had to feed 8 kids in the morning and on cold days it sure hit the spot.
Hey! Love your video! But is it fine if you update us on the vegan honey that you made? Like after it cools down does it thicken up or does the consistency stay the same? Have a nice day!
Hernan Cortez, wrote of the Mexica/Aztec market in Tlateloco "They sell bees honey and wax and honey made from corn stalks, which is as sweet and syrup-like as that of sugar". Having said that, I'd call this more "corncob jelly".
I'd like crystallized honey too, if it wasn't so hard to get out of the bottle. Got any other unusual recipes Emmy? I need reference for food scenes in some stories I'm writing, and I want the menu to include things that are unique.
I think a lot of people don’t realize how complex the flavor of honey is, because they’re used to cheap honey, which is usually mostly corn syrup with just enough honey to give it a little flavor. I only buy local honey, because it actually tastes like honey.
if you are using sugar for sweetness, turmeric for color and cornstarch for thickness...what is the corn cob for?? couldn't you just make the 'honey' without boiling the corn?
It's fun to make, but vegan honey is the wildest re-branding of corn syrup I have heard in my life
I mean vegan honey isn’t really wrong LMAO but it ain’t right
It's not even corn syrup really. From the introduction I was already assuming it'd be using the starchy corn juice to flavor and thicken a sugar syrup since it takes way more corn than a couple of cobs to make actual corn syrup/Karo syrup (and commercial corn syrups are made by treating corn starch with enzymes anyways, not by concentrating corn juice via boiling)...but Emmy had to ADD commercial corn starch as well, so the cobs are really only there for a bit of flavor and color and maybe a teeny boost of thickening. Maybe a scrape of the cooked cob would have yielded more starch for a thicker syrup? Perhaps when the recipe was developed they'd use more than 2 cobs? But the vast majority of the syrup Emmy tried's sweetness was from cane/beet sugar. This is corn-flavored, cornstarch-thickened sucrose syrup. Honestly I like the flavor of fresh corn so I might try this, but I'm not calling it "vegan honey", lol. "Corn Cob Jelly" seems a much more apt moniker...although perhaps not quite as TikTokable.
@@knucklesskinner253- 😂. You ain’t wrong!
@@bsidethebox it's a joke, kid
Real corn syrup was not the same as the high fructose corn syrup. I have forgotten the chemical they use to break down the corn syrup and make it twice as sweet and bad for your digestion. Real corn syrup is only normally as sweet as any other type of sugar and actually easy on the gut it helps constipated people move their bowels.
I prefer crystallised honey too. You can induce a jar of clear honey to start crystallising by seeding with a crystal from the previous jar
A surprising but pleasant crossover.
It's just called 'creamed honey'.
@@deadlytoxin I think that's a different thing. When I talk about crystallised honey, I mean big coarse angular crystals
@@AtomicShrimp technically it's not. Creamed honey is just crystalized by seeding with fine crystal rather than chunky like you like. Raw honey should do that on its own naturally without seeding. Though you are speeding up the process, and honey will take on the same type of crystals that are present. So if you are looking for a particular texture that is the way to do it.
I'm a small commercial beekeeper and produce honey so this is part of what I do for a living 😊.
@@deadlytoxin understood. I generally find that crystallised honey with big crystals is nearly impossible to buy in that state. I think many people regard it as an imperfection, so I nearly always have to either wait for it to crystallise naturally ( whic can take forever, or make it happen
Emmy: I'm making this mock honey recipe
Emmy bees: Are we a joke to you
Hello 👋 how are you doing today
🤣😂🤣
...just to remind myself how awesome ya bees are
As much as I love this, I hope people understand that all the cultivation, care and love that goes into beekeeping and gathering honey is all done in a very kind way with the wellness and preservation of the hive always at the forefront. I only purchase local honey, always from backyard keepers, support small, support local and support the bees!
*and of course she did mention this. Just love this woman, such a kind and open heart.
Hello 👋 how are you doing today
I love chatting with the bee keepers at the farmers markets and coming home with a new jar! I got my hands on buckwheat honey once and 😍😍😍 so good
Exactly, I have had folks tell me it is so expensive. They don't understand how much work beekeeping can be for the bees and for the keepers to gather, jar and present to us to share. It is so worth it, the flavors and the idea that we are working together on one big planet. So I have to agree with you on that.
Imagine doing all this work and have someone take your labor and use it for yourself.
No matter how you try to justify it, you're using another being as a machine for your selfishness.
@@ASMRyouVEGANyet Bees never stop working, they never rest. Never. They aren't feeling the loss. They amass and abandon huge stores they will never use, mostly because disease or mites.
Beekeepers work hard so that they never have that happen, the bees themselves, the hive, is kept alive and healthy doing what they do best, making honey. Because even without beekeepers they never stop, they just store for years on end, abandoning old combs, dividing the colony and moving on to new. Beekeeping keeps them happy, healthy and in one spot... sorry, but the whole vagan thing here is WAYYYYYYY off the mark my friend.
WE GOT HONEY COBS ON DECK
WHAT ARE YOUUU DOING HERE?????
Ayyyyyyy hello
Fellow berds unite
Hey, I have a mug with you on it!
Honey cobs on da floor💪
Oh my gosh emmy you are so stinkin wholesome! The amount of respect you have for your bees is amazing! We need more of you right now
Hello 👋 how are you doing today
It seemed to me that when you were describing the flavour and aroma of the faux honey your main criticism was that you felt that it was lacking a floral note on your palette. In order to attempt a taste correction, would it be possible to add a small bunch of flowering herbs or plants that carry a lot of small flowers such as heather ( like a bouquet garni ), to the pan alongside the cobs, to raise such a note of flavour. It would only have to be in the liquid for a short time and then strain the water before adding the sugar. As a diabetic, I would have to pass trying to make such an experiment, but I would like to know your thoughts on my idea.
You could use monk fruit sugar.
"Monk fruit sugar doesn't change your blood sugar levels, that makes it a safe option for people with diabetes."
I wonder if it would change the consistency of the 'honey'.
I was thinking the exact same thing. If it's missing floral notes and complexity, maybe there's a way to infuse that flavor.
Yes, but you don't need the corn. You just boil a bunch of flowers, sweeten and thicken. Tastes similar to honey. [EDIT: Correction, you steep the flowers in hot sugar syrup. You also add allum before boiling. Had to check the video to remember.]
She's done a video on that! "Beeless honey".
i think, rather than trying to compare it to honey, it would be more useful to compare it to corn syrup, which, essentially, it is. Corn syrup is not a thing I use often, maybe a couple times a year, and frankly I'd rather do this than buy a bottle of the syrup I'd expect they'd taste very similar.
This is a great idea! Clovers or roses or berry blossoms even!
Isn't this just making corn syrup? It's in everything and killing us nutritionnally. Why in such awe?
I have been making this and Dandelion Honey for centuries (yes, I am that old) and while I cook the cobs or flowers I add a very small amount of either lemon, lime or orange peel. It really makes a lot of difference in the flavour, adds complexity and is so much better than without it.
Watching your videos always brightens my day! Keep up the positivity
I'm so glad. 😊
Love this so much. My boyfriend keeps bees and I’m always amazed by how hard those little bees work.
Oh wow! This looks gorgeous! Great video sissy!!! Thanks for sharing!🙏🏼🙏🏼🙏🏼🌸🌸🌸
Hello 👋 how are you doing today
I'd definitely boil those cobs a lot longer, but even then I wouldn't call the result "honey", it's more like a corn syrup right? Good way to use the cobs, but I'd rather freeze them with other vegetable scraps and make some broth
The same that i do i have a huge box in my freezer where i throw alle my vegetable scraps in and when its full i malke stock, i thinks honey is an okaish word cause dandelion honey is also a thing from the great depression i think it comes
I guess she wouldn't exactly have exciting content if she didn't didn't attempt out of the ordinary experiments with recipes.
It's 100% corn syrup EXCEPT for all the sugar that gets added. It's lightly corn flavored simple syrup. Calling this honey is an insult to bees
@@MrBeckett74 call the police
@@MrBeckett74 It's a replication of something others called "honey". Don't harass Emmy about it.
Currently in the hospital in labor, very happy to see a new video ❤️
Happiest Pushing Vibes sent your way! Congratulations!!
Wow good luck!!!!!
You’re always so creative 🥰 love your work Emmy
Thank you. 😄
@@emmymade
One woman on here is diabetic.
I wonder if monk fruit sugar will work in this recipe.
Hello 👋 how are you doing today
I have been making Corn Cob Jelly for many years. Just recently did an updated video using Pomona Pectin on my channel. It is Delicious And the longer you let it sit, years even, it tastes better! Vegan Honey🤗💜
You channel looks awesome - new sub! 😁 I love it
@Beth Aw Thank you!! 🤗💜 Huge 7000 Subscribers Appreciation Giveaway next week!! Watch my September videos to find out how to enter ( hint there arewords of the day to put in comment sections of certain videos wit #WOTD)🤗💜
this is how you should advertise, unlike those who shamelessly plug their channels, definitely checking you out.
@Miaruuu THANK YOU! Just Genuinely wanting to help others. Yes I have a channel here, but more importantly, I want to share much needed information with others, especially in the times we are in now. I SO appreciate your comment! THAT means more to me than ANYTHING else! 💜🤗
honestly, just the broth from boiling the cob is great for sipping.
That's a cousin to corn silk tea, the brewed string from around the 🌽.
Corn water ?
@@annettefournier9655 And now I'm remembering one time when I was a teenager, got home from my afterschool job and there was a pot of some liquid still sitting on the stove. I figured, oh, mom made chicken broth, and heated some up. I was sitting there eating it and thinking "My mom used to be a much better cook, this is pretty terrible" when she came in and asked what I was eating. Yeah, it was the water they'd boiled corn on the cob in for their supper.
There is a variety of preserved fruit spread called "honey", as in "the consistency of honey" instead of jelled or thickened like jelly or jam.
I'm surprised by how many Hard Times types recipes there are that use (what I would consider) a good amount of sugar! I was half expecting this recipe to only use water and corn :D
Although, sugar was used more "practically" in the past, like making jams was just what people needed to do, so I guess that's why the abundance of sugar is so unexpected for me. Also, if you only had corn and sugar, I bet corn "honey" felt like a worthwhile treat.
I would have liked to see how much the "honey" thickened when it was completely cool! Coming from a kiisseli culture has taught me that the difference can be quite noticeable.
I can’t begin to tell you how much I love and appreciate everything that you do. I love you as a content creator and person.
Fun fact: Many honeys' sugar profiles are nearly identical to the sugar profile of the much-maligned "high fructose corn syrup". Of course, honey is still wonderful stuff because you're in control of how much of it you put in your food, and because the history of cultures around the world using it in food and drink goes further back than the history of tea or even wine.
and you can make mead with honey
You sure about that "corn syrup" is NOT "high fructose corn syrup" EDIT: wow I "did my own research". The research WAS done with high fructose corn syrup! The big takeaway was "sugar is bad m'kay" regardless of what form the sugar took.
@@perry92964 Yup yup yup! Incidentally, the topic of fermentation would make for a lovely bunch of videos. Mead, cider, wine, beer, kombucha, yogurt, cheese....
If that were true I wouldn't get sick after ingesting high fructose corn syrup but not honey or regular sugar
Hey hey Emmy! Another great video, so much fun 🤗💕 when I was a kid, after eating corn on the cob, I'd chew part of the cob itself cuz it tasted so sweet I didn't swallow it, but I just liked chewing on it you know, like you would on sugar cane.
Wow! Adding tumeric to the sugar syrup is a good idea, it brought out the colour like real honey
I wonder if it was enough to reap the benefits.
Turmeric is a great anti-inflammatory.
I think such a small amount of turmeric won't do much. You'd have to consume like a bucket full of this stuff, but then the amount of sugar offsets any benefit you might gain from the turmeric.
Sugar and corn are pro-inflammatory, fyi
I love watching your vids late at night .Your food looks so good 💕💕
Weird thought, but those living room shots made me realize how much I miss your kitchen, lol.
I LOVE that you always do recipes that feel unconventional or unheard of to me. It’s something that I think might gross me out too much to make, but you always make them seem so delicious!
She made high fructose corn syrup. This is the unhealthiest thing you can eat, and you prolly eat a crap tone of it daily yet you are clueless. No wonder everyone has doabetes
Hello 👋 how are you doing today
I made your dandelion jelly recipe this summer! I found that using petals immediately after picking and compacting the petals into the measuring cup (thus using more petals than if you don't), I got a very honey-like flavor. Very interested to try this diy corn syrup!
Many a morning when I was a child, Mom would hand me toast with peanut butter and honey on it for breakfast. Love it!
"Honey toast forever!" ;) love getting the hidden words right thank you emmy for another really educational fun video
When you pulled out the bundt pan I swore you were going to ram the corn cobs through the hole as your hack. And I was thinking... shes telling me that'll catch all the corn? Its gunna go everywhere!
In hindsight, clever trick!
I don't know why, but I thought the same at first. 😅
I just watched Merle do this! She used a bit too much turmeric, I kept thinking “Emmy will find this!”
Hello 👋 how are you doing today
I love corn! This must be so good! 😍😍
"Deposit" is such a nice word for that part of the honey-making process LOL
Isn't honey sort of like bee spit???????LOL, I love honey
@@eleanorroberts1886 As I understood it, the bees are basically vomiting back and forth.
Forever.
I'm guessing they derive some sort of pleasure from it though, so maybe it's more like... ya know....
ur literally my comfort person!!
I’ve got Australian native stingless bees and I love them!
Hello 👋 how are you doing today
I'd definitely watch videos on them. Hi from SA 🥰.
emmy i just want to say you are the most amazing person on this earth. i absolutely adore the love you have for your bees. it’s so cute ❤️❤️
When she jumped on the sofa, I kid you not, Emmy would pass off as a smart and sociable college student.
Emmy, one of my good friends and I love your content and she's pregnant! I know you don't make your merch personally but is there a way I could get a so stinking cute shirt design on a onesie for her? I think it would be perfect ☺️💛
Omggg yes!!
I love your love and respect for your bees!
I like that little crunch of crystallized honey, too! I use enough that mine doesn't have time to crystallize very often, but when I make a peanut butter and honey sandwich, I'll spread honey on a slice of bread and let it sit for a few minutes before I finish making the sandwich. It soaks into the bread and gives a slightly crystallized texture. Yum!🍯
I’ve always wondered what made it do that...I like honey and butter on bread, but I always put the honey first because of the crystallized-ish texture when it soaks into the bread.
Emmy is a joy!!! Love the Mr Rogers shirt- he is my biggest role model!!!!! Did you know he made an episode of his show where he ate a banana wrapped in American cheese? You should try it, I did in a recent video!!! 🌽🍯
Thank you! Mr. Rogers was an inspiration to me too 🧡 and I should try a banana wrapped in American cheese. 😆
@@emmymade ooh emmy- yes you should ❤️❤️❤️❤️❤️❤️ and feel free to check out my ode to Mr. Rogers, my hero- btw you are my RUclips hero!!!
i always adore these "unconventional honey" videos!
YAY!!!
That was very interesting. It makes me appreciate what I have and how hard our ancestors had to work for just simple things. Please Stay Safe,Happy and Healthy. Have A Wonderful Day
Hello 👋 how are you doing today
I absolutely love that you have bees. They are the most incredible little things. So beautiful and they work tirelessly to make the most gorgeous, delicious Honey! Thank you Bees!! 🥰🐝🐝🐝
❤️ whole wheat sourdough bread with butter & raw honey (or organic maple syrup)!!!
Omg this is AMAZING!!
Hello 👋 how are you doing today
Your homemade crystallized honey looks phenomenal! Great job keeping your bees happy! You really can’t compare any honey substitute with the real thing! But very interesting & would work in a pinch if that’s what ya got! Thanks Emmy!
I worked for a company that manufactured food processing equipment. One of the machines I worked on was a corn cutter. Not sure how it worked, really, but the machine had some extremely small tolerances. Most of the time when building these big machines you can be between +/- 1/16" to 1/8."
Not this machine. A difference as small as 1/1000" in the knives that cut the corn off the cob will be a difference of about $180000 a day.
Also, the blades only last about 2 hours before they have to be swapped out for new blades.
The machines cut huge amounts of corn and those tiny errors add up fast.
I recognize 👀 that cookbook!!! 😉❤️ I knew you’d like it when I found a copy in my father in laws recipe book collection. I had to send you one!
I like how your sponsored brands are things that are actually useful for everyday life, not gimmicky stuff or things that cost too much for what they are. Thanks
I've made corn cob jelly for years, funny to see it coming along into more mainstream media lately although my recipe is very different than this and I can mine. What's old is new again, as always 😉
I love how she’s like “greetings my beautiful lovelies, it’s great to see you.” She’s nicer than my family lol
Just tried honey toast from your suggesting and it's so yummy!!! Three cheers for new simple pleasures!!!! ☀️☀️☀️
I love your explanation of how the honey bees make honey!! 💛
6:48 just for clarifications. Honey that "doesn't crystalize" is not necessarily made out of syrups. Natural honey with a high fructose percentage can take years to crystalize. The other reason why honey doesn't crystalize is a heating process done in manufacturing.
Emmy’s bees don’t even know how lucky they are to be her bees.
(nah, they prob do know ❤️)
I do wonder how they feel when half of the honey comb gets harvested, if they recognize Emmy and realize no harm is occurring, or if they are just completely oblivious to what's happening beyond "Gotta make more honey. Why? Not sure, just feels right."
@@tommj4365 , I had bees. They do recognize the bee keeper. They are very friendly, imo
@@manthony777 that's cool
Fun fact - Bees are the only vegan-friendly form of animal husbandry, since they can consent to being kept! Bees leave conditions where they are unhappy, but flourish under good keepers like Emmy who help keep them from getting sick or filling up too much of their home and needing to swam and find a new one. Plus they're such valuable pollinators. I'm always so happy to see the work of Emmy's bees show up in her videos!
And there's already a huge shortage of bees and without beekeepers the threat would be even greater! Honey's great but the greatest service bees give us is allowing our agriculture to flourish. They do things that are farmers could never do! With bees threatened by predators, misused and ubiquitous insecticides, and fungus that kill that, all I can say is thank God for beekeepers!!
Idk why vegans say honey is not vegan if the purpose of being vegan is to care for the animal the product comes from. Bees are rapidly declining and apiarists are actively battling to keep bees happy and healthy.
@@jvp714 well I think it's because a lot of beekeepers cut the queen bees wings which I'm sorry I think beekeeping does far more good for bees than not so I'm basically a vegetarian but I'm all for beekeeping!
Hello👋 how are you doing today
Hi emmy i just discovered this section on your vids and i want to give you another recipe! I'm from Argentina and in the north west there's a lot of indigence people. So you have to try the "Dulce de Harina" or "Flour paste? Flour sauce?" i don't know how to translate the name haha. It is the replace for dulce de leche that is pretty similar to caramel sauce/paste but in this case speciffically you have to change the milk/cream for flour. The ingredients are Flour, water and sugar. I can translate the recipe for you if u like! big hugs from Argentina!!
"I like you the way you are" too. :)
Hello 👋 how are you doing today
I'm 68 and made this on and off for decades, depending on how many left over corn cobs I had. Honey is a stretch, the whole 'vegan honey' thing is completely new to me. When bees make honey they are doing what they do, when we stretch leftovers we are doing what we don. I've never seen anyone use corn cobs specifically for this purpose, it seems a waste. Real honey is much more nutritious than faux honey.
crystallized honey is the devil… everything emmy loves about it I CAN NOT STAND 😂😂😂 love u emmy
would love another vid in the hard times series soon :D
In the middle ages, they mixed honey and butter.
It makes the butter more spreadable and prevents the honey from dripping.
And strangely it tastes a lot different from putting honey on top of butter...
In my experience you should mix it in equal proportions, and you should definitely try it!
It's delicious!
I'm so glad to hear that you are still a beekeeper
Well, I make corn cob jelly (vegan honey) all the time. It is easy, and lightly sweet, and has a wonderful flavor and color, without cornstarch or additives.
But I use like, 12 cobs, and also simmer it for about 45 min. Then you don’t need any other coloring. It is a beautiful yellow gold.
I gift it to others a lot, and everyone asks for more! 😌
Love the hard times series
My chihuahuas would cry, they love chewing on the “corn bones” 😂
One of my cats loves it, go figer !
I prefer crystalized honey, too. However, my family doesn't so I refill _my_ honey jar, which is already "seeded," if you will, with crystalized honey; keeping my supply steady. 😉
Great work emmy
maybe you could one day do a give-away of a honey pot based on some question or something. i would definitely love the posibility of receiving something so so precious from you❤️
I was thinking, why just the cob? If you boil the ears whole for dinner, you could save some if the water to make "honey". To give it a more complex flavor, maybe a splash of vanilla and some cinnamon. That was just a thought. I love your channel, Emmy. I always want to taste what you make.
My Mamaw Goldie made this when I was a little girl, but she didn’t use any sugar. She would simmer the corn cobs on the wood stove all day, and it was as sweet as honey. We ate it on fried cornmeal mush cakes, for breakfast. Delicious!
Love Emmy!!❤
Hello 👋 how are you doing today
My grandmother's always made corn cob jelly. They'd boil 50 to 60 cobs at a time down to 16 to 24 cups then added pectin and sugar. Can like regular jelly.
With all that sugar and cornstarch, im confused what purpose the corn cobs serve? Is that just a gimmic?
@Reinn corn starch and sugar and water are the substitutes for corn syrup. what the used husk of a corn cob serves is not made clear from the video.
Honey Toast Forever. Thanks Emmy!
Good breakfast conversation over the corn cob honey. Definitely interesting.
crystallized honey is the best for spreading on toast!!
I've made corn cob jelly for years...it was really popular in the Depression, because you simmer the cobs after removing the kernels. Then strain, add sugar and pectin.
I hate corn... But my kids and wife love it. Now I can make something out of the Cobbs my kids leave lying around, that they will also enjoy.
I love these "hard times" recipes you make, Emmy!
Try making jelly from the cobs rather than honey
And they say times are going to get much tougher.
Good thing I love canning.
The recipe calls for cobbs that have not been cooked.
Nothing is as good as fresh real honey. Bees are so amazing.
Thank you Emmy 😊
What if you added a small amount of vanilla extract, just a hint and then some type of floral extract like chamomile or lavender? Or a wee bit of rose water OR (oh my goodness) how about some Violet flowers? I'm definitely going to try this one! I think instead of using the cornstarch I might use the apple peels and cores that I save and freeze to use later for their pectin. I love honey but it's often very expensive to get the real deal in my small town and I don't have access to mesquite beans.
I thought Emmy was wearing a tee shirt of Col sanders from KFC 😂😂😂😂
Loved this video 😊👍
I just like the idea of making my own corn syrup from scraps. Which is how I’ll be trying it.
I liked this a lot!
When I was a kid, we used to buy corn cob jelly made from red corn cobs. Very tasty and a lovely pink color.
You are such a nice lady. I really enjoy watching your videos. Thank you. ❤️
I grew up with drop biscuits, hot out of the oven with butter and honey from our bees. My mom had to feed 8 kids in the morning and on cold days it sure hit the spot.
2:20 I guess paying 10 bucks a month for no commercials doesn't matter anymore.
Hey! Love your video! But is it fine if you update us on the vegan honey that you made? Like after it cools down does it thicken up or does the consistency stay the same? Have a nice day!
Hernan Cortez, wrote of the Mexica/Aztec market in Tlateloco "They sell bees honey and wax and honey made from corn stalks, which is as sweet and syrup-like as that of sugar".
Having said that, I'd call this more "corncob jelly".
I'd like crystallized honey too, if it wasn't so hard to get out of the bottle. Got any other unusual recipes Emmy? I need reference for food scenes in some stories I'm writing, and I want the menu to include things that are unique.
this woman is amazing. the first second you see her you feel loved. hello lovelies.
I think a lot of people don’t realize how complex the flavor of honey is, because they’re used to cheap honey, which is usually mostly corn syrup with just enough honey to give it a little flavor.
I only buy local honey, because it actually tastes like honey.
Awe, I just asked if you were still keeping bees (and you told me yes, I'm glad)!
if you are using sugar for sweetness, turmeric for color and cornstarch for thickness...what is the corn cob for?? couldn't you just make the 'honey' without boiling the corn?
I grew up eating corn cobb jelly. My mother broke the cobbs in half to get more flavor from the sweet center and she used pectin to make it gel.
Would be interesting to see a comparison to corn syrup, which I think you said it replaced in hard times. Loved this episode