Thriving Hives: Making Products With Honey - Skincare and Food Recipes

Introduction

While keeping bees is beneficial for many reasons, a most notable benefit is producing honey and wax, which have many practical uses. Bees produce honey as food stores for the colony to eat during winter and often have excess honey to share with beekeepers. On average, one beehive will produce between 10 and 200 pounds of honey in a year.¹ This fluctuates greatly based on factors² such as hive health, crop and food availability for the bees in the surrounding area, weather, and whether it is a wet or dry year in terms of rainfall.

Honey Properties

Not only is honey a great substitute for sugar and other sweeteners, but it is also one of the only truly shelf-stable food items. Honey’s chemical makeup makes it extremely inhospitable to bacterial growth, as it is extremely acidic.³ Additionally, honey contains almost no water and is so thick that it essentially suffocates bacteria trying to grow. In 2015, archaeologists discovered jars of perfectly edible honey that were over 3,000 years old in an Egyptian tomb.⁴

Many studies suggest that honey has medicinal properties.⁵ It is often used in homeopathic and naturalistic medicine because it contains several chemical components that are beneficial to human health. Two of these notable components are flavonoids and polyphenols, which have powerful antioxidant properties.⁶ Honey is antibacterial and anti-inflammatory when applied topically. Preliminary studies suggest that it may be useful in treating dermal issues, respiratory problems, digestive failings, and other issues.⁷ In clinical trials for wound treatment, when combined with sanitary bandaging practices, honey is a useful addition, as it seems to help wounds heal quicker.⁸ Further research is continuing on this topic. This is not to suggest that simply eating honey often will cure all health issues, nor should you eat excessive amounts. Honey is still mostly sugar; consume it with the same moderation as refined sugars. Additionally, honey on its own should never replace medical treatment. Ensure that serious conditions are treated by licensed medical professionals.

Creamed Honey

Creamed honey is honey processed to control crystallization. Creamed honey contains many small crystals, which prevent the formation of the larger crystals that often form in unprocessed honey causing it to harden. It is great for storing, as it will ensure that your honey doesn’t harden as much as it would otherwise and prevents those large crystals from forming, even after long periods.

There are various ways to make creamed honey, but the simplest process is to use a “seed” creamed honey as a starter. This is just pre-made creamed honey, and you can buy it at most grocery stores. Mix 1 part seed (creamed) honey with 9 or 10 parts raw honey and combine well. For large quantities, you can use a drill with a (clean and sanitized) paint mixer attachment. Store the mixed honey in airtight containers in a cool place, ideally 57 °F or lower. The cool temperature ensures it will crystalize into creamed honey. It usually takes between 5–10 days.

Skincare Products

Honey’s various beneficial properties make it an ideal ingredient for topical use, and it is commonly seen in cosmetics. Included are some recipes for creating your own cosmetic products with honey. For products using beeswax, reference the Utah State University (USU) Extension fact sheet “Thriving Hives: Processing and Using Beeswax - Candles and Cosmetics."

Honey and Sugar Scrub
1⁄4 cup white sugar
1⁄2 cup brown sugar
1 tablespoon honey
1⁄4 cup light oil (i.e., jojoba, almond, coconut)
2–4 drops essential oil (optional)

Mix well and place in an airtight container. To use, apply a generous amount of the scrub onto wet skin, rub into the desired area for a minute or two, and rinse off. Moisturize afterward.

Food Products

Honey can be a great substitute for granulated white sugar in many recipes. Honey is much sweeter than refined sugar, meaning you can use less to achieve the same sweetness. It is important to note that honey has a higher caloric value. One teaspoon of honey is approximately 21 calories as opposed to the 16 calories in a teaspoon of white sugar due to honey’s higher density.

Things to consider if you swap honey for white sugar in your recipes:

• Use a 1⁄2:1 honey to sugar substitution ratio.
• Decrease the amount of each liquid you are using by 25% (example: 3⁄4 cup water instead of 1 cup).
• Decrease the oven temperature by 25 °F because honey will burn more easily than refined sugar.
• Include 1⁄4 teaspoon baking soda per cup of honey to ensure that any baked goods will rise, as honey is more acidic than refined sugar.

In the following recipes, we’ve already done the substitution math for you.

Preserves and Shelf-Stable Items

Honeyed Peach Preserves

Yields 5 half-pints
2 cups peeled, pitted, and sliced peaches
4 cups sugar
1 cup honey
1⁄3 cup seeded and ground orange (including peels)
1⁄3 cup water
1⁄4 teaspoon almond extract

In a saucepan, mix the peaches, sugar, and honey and set aside. In another saucepan, cover the ground orange with water and cook on medium until the orange peel is soft. Cook the peach mixture on low heat until the sugar dissolves, then increase the heat and boil for 15 minutes.

Add the orange mixture to the peach mixture and boil until the peaches are transparent and the syrup is honey-thick. Stir in the almond extract and remove from the heat. Immediately transfer to sterilized jars, leaving 1⁄4-inch space at the top. Wipe the tops and threads of the jars to ensure they are clean. Place hot lids on the jars and screw on firmly. Process in a boiling water bath for 20 minutes.

Honey Lemon Jelly
(Taste of Home)

Yields 3 to 4 half-pints
2 1⁄2 cups honey
3⁄4 cup lemon juice
1 teaspoon grated lemon peel
1 pouch liquid pectin

In a 6- to 8-quart saucepan, combine the first three ingredients and bring to a rolling boil. Add the pectin and boil for 2 minutes, stirring constantly. Immediately transfer to sterilized jars, leaving 1⁄4-inch space at the top. Wipe the tops and threads of the jars to ensure they are clean. Place hot lids on the jars and screw on firmly. Process in a boiling water bath for 20 minutes.

Beverages

Main Dishes

Grilled Honey Glazed Shrimp

1 cup orange juice
3⁄4 cup honey
1⁄3 cup lime juice
1⁄3 cup Dijon mustard
2 tablespoon chili powder
2 tablespoon paprika
1 teaspoon black pepper
1 teaspoon red pepper
2 teaspoons salt
2 teaspoons oregano
1 teaspoon onion powder
1 pound jumbo shrimp
Bamboo skewers (soaked in water for at least 30 minutes)

Place orange juice, honey, lime juice, mustard, and all dry seasonings in a blender and combine until smooth. Pour in a saucepan, and simmer on medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into two containers, seal, and refrigerate until ready for use.

To assemble: Double-thread shrimp onto two parallel skewers. Cook on a hot grill for 3 minutes or until completely pink, basting with glaze during grilling. Serve with rice and remaining glaze.

Caribbean Chicken

4 boneless, skinless chicken breasts
1⁄2 cup honey
1⁄4 cup Dijon mustard
2 tablespoons pineapple juice
1 teaspoon sesame seeds
1⁄2 teaspoon lemon juice

Combine all ingredients except chicken in a saucepan and heat on medium for 5 minutes. Do not allow it to boil. Remove from heat and dip each chicken breast in the sauce. Place the chicken on a baking pan coated with nonstick spray. Bake at 325 °F for 15–20 minutes or until no longer pink in the center.

Side Dishes

Honey Baked Beans

1 pound ground beef
1 envelope onion soup mix
2 cans (13 ounces) pork and beans
1 can (15 ounces) kidney beans
1 cup ketchup
2 tablespoons mustard
1 teaspoon vinegar
1 teaspoon water
1 cup honey
1 cup water

Brown ground beef and drain off excess oil. Place in a slow cooker with all remaining ingredients and mix. Cook on low for 6–9 hours.

Glazed Onions and Carrots

1 cup small white onions, cut as desired
1 cup carrots, sliced
4 tablespoons butter
1 cup honey

Boil veggies in salted water for 20–30 minutes or until tender; strain. Transfer to a bowl and let sit for a few minutes to dry. In the same pan, melt the butter and add the honey. When combined, add veggies back in and cook until browned. Turn veggies occasionally for an even glaze.

Condiments and Toppings

Fruit Salad Dressing

½ cup lemon juice
2 teaspoon flour
⅛ teaspoon salt
¼ cup honey
2 egg yolks
1 cup whipped cream

Mix the first four ingredients in a double boiler on medium heat until smooth. Keep on heat until thickened. Remove from the heat. Beat the egg yolks and add to the honey mixture very slowly. Once well combined, place back in the double boiler and cook until the mixture has a custard-like texture, about 2 minutes. Store in the fridge. When ready to serve, combine with 1 cup of whipped cream.

Honey Butter

½ cup butter
½ to 1 cup honey

Cream butter with an electric mixer. Add honey gradually and continue to mix until well combined. Store in the refrigerator. Great spread on toast, warm bread, waffles, etc.

Breads and Pastries

Sweet Rolls

1 cup milk, room temperature
¼ cup honey
¼ cup shortening
1 teaspoon salt
1 package dry yeast
¼ cup warm water
2 eggs
5 cups flour (approximately)

Combine milk, honey, shortening, and salt. Bloom yeast in water with a pinch of sugar and add to the milk mixture. Add eggs and half the flour and mix well. Incorporate the rest of the flour and turn the dough out onto a floured surface. Knead until smooth. Place in a greased bowl and let rise until double in size. Punch down and shape into rolls. Let the dough rise again. Bake at 400 °F for 20–25 minutes.

Refrigerator Rolls

⅓ cup honey
1 package dry yeast
½ cup mashed potatoes
2 cups milk and potato water, lukewarm
1 egg
1 tablespoon salt
5 cups flour
⅓ cup shortening

Combine honey and yeast and let stand for 10–15 minutes. Add mashed potatoes to milk and water and stir. Mix in the yeast mixture. Add salt and half the flour and mix well. Add melted shortening and remaining flour. Knead the dough until smooth. Let rise in an oiled bowl until double in size. Punch down and place in the fridge for 24 hours or more. Take out and shape dough into rolls and let rise until doubled again. Bake at 425 °F for 15–20 minutes.

Sweets and Desserts

Honey Caramels

2 cups sugar
2 cups honey
Small pinch of salt
½ cup butter
1 cup evaporated milk

Cook sugar, honey, and salt rapidly to 250 °F, stirring occasionally. Add butter and milk gradually so the mixture never stops boiling. Cook back up to 250 °F, stirring constantly. Pour into a buttered tray and cool well before cutting and individually wrapping.

Honey Taffy

2 cups sugar
2 cups honey
⅔ cup cold water
Pinch of salt

Boil sugar, honey, and water to 290 °F. Add salt. Pour into a buttered dish to cool. Once cool enough to handle, pull until white. Cut into pieces and wrap in wax paper.

Honey Popcorn Balls

¾ cup sugar
1 teaspoon salt
½ cup water
¾ cup honey
3 quarts popped popcorn

Cook sugar, salt, and water to 300 °F. Slowly add honey and continue to heat to 240 °F. Pour over popcorn and mix. Form into balls and wrap in wax paper.

Pumpkin Pie

½ cup honey
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon salt
⅔ cup milk
½ cup pumpkin puree
3 eggs
1 cup evaporated milk
1 teaspoon vanilla

Mix honey, sugar, spices, and salt. Add milk, then stir in pumpkin and eggs. Stir in evaporated milk and vanilla. Pour into pie crust. Bake at 450 °F for 10 min, then 325 °F for 45–50 min until done.

Rice Pudding

2 cups cooked rice
3 cups milk
½ cup honey
3 eggs
Cinnamon and nutmeg to taste
1 cup chopped raisins (optional)

Mix rice, milk, and honey. Add eggs and stir well. Pour into a greased baking dish. Bake at 350 °F for 1 hour. Serve warm or chilled.

Honey Custard

¼ teaspoon salt
3 eggs
¼ cup honey
2 cups milk, scalded
Pinch nutmeg

Beat eggs with salt. Mix honey into milk and slowly add to eggs. Pour into ramekins, sprinkle nutmeg. Bake in water bath at 325 °F for 40 minutes or until set.

Cakes and Cookies

Coffee Cake

1½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 egg
⅔ cup milk
½ cup honey
3 tablespoons shortening, melted
For the topping:
¼ cup butter
¼ cup sugar
¼ cup honey
¼ cup flour
¼ cup chopped nuts (optional)

Mix flour, baking powder, and salt. In another bowl, combine egg, milk, honey, and shortening. Add dry ingredients to wet, mixing until just combined. Pour into a greased 8x8-inch pan. For topping, mix butter, sugar, honey, flour, and nuts if using. Sprinkle over batter. Bake at 375 °F for 25–30 minutes or until done.

Chocolate Cake

2 squares baker's chocolate
⅓ cup honey
1½ cups flour
1 teaspoon baking soda
⅓ teaspoon salt
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
2 eggs
⅓ cup milk

Melt chocolate in a double boiler or microwave (20 seconds, mix, repeat until melted). Mix in honey and cool. Combine flour, baking soda, and salt. Cream butter and sugar until light and fluffy. Add chocolate mixture and vanilla, mix well. Add eggs one at a time. Add flour mixture alternately with milk, mixing well. Bake in two greased and floured 8-inch pans at 325 °F for 30–35 minutes or until done.

Peanut Butter Cookies

½ cup honey
½ cup butter
½ cup peanut butter
1 egg
½ teaspoon vanilla extract
1½ cups flour
½ teaspoon salt
½ teaspoon baking soda

In a bowl, cream honey, butter, and peanut butter until light and fluffy. Beat in egg and vanilla. Add flour, salt, and baking soda, mix until combined. Shape into 1-inch balls and place on a greased baking tray. Dip a fork in flour and press into each cookie twice to form an "X". Bake at 350 °F for 10 minutes. Cool on a wire rack.

Chocolate Cookies

1 cup honey
6 tablespoons soft butter
2 cups flour
1 cup cocoa powder
1 teaspoon baking soda
1 cup powdered sugar
1 package chocolate kisses

In a bowl, cream honey and butter until light and fluffy. Beat in flour, cocoa powder, and baking soda. Shape dough into 1-inch balls and roll in powdered sugar. Place on a greased baking tray and press one chocolate kiss into each cookie’s center. Bake at 350 °F for 10–12 minutes. Remove from oven and cool on a wire rack.

References

¹Food4Farmers. (2014, February 16). Bee products for income [Web log post]. https://food4farmers.org/bee-products-for-income/

²Nong, Y., Maloh, J., Natarelli, N., Gunt, H. B., Tristani, E., Sivamani, R. K. (2023, March 31). A review of the use of beeswax in skincare. Journal of Cosmetic Dermatology, 23(8), 2166–73. https://doi.org/10.1111/jocd.1578

³Kurek-Gorecka, A., Gorecki, M., Rzepecka-Sojko, A., Balwierz, R., Stojko, J. (2020, January 28). Bee products in dermatology and skin care. Molecules, 25(3), 556. https://doi.org/10.3390/molecules25030556

⁴Conara, L., Biagi, M., Xiao, J., & Burlando, B. (2017, June 28). Therapeutic properties of bioactive compounds from different honeybee products. Frontiers in Pharmacology, 8, 412. https://doi.org/10.3389/fphar.2017.00412

⁵Jiang, S., Ma, A., & Ramachandran, S. (2018, September 28). Negative air ions and their effects on human health and air quality improvement. International Journal of Molecular Sciences, 19(10), 2966. https://doi.org/10.3390/ijms19102966

⁶Riaz, T., Tahreem, Muhammad Akram, M., Umme Lala, U., Muhammad Talha Khalil, M. T., Rida Zainab, R., Momina Iftikhar, M., Ahmetzedemir Fethi Ahmet Ozdemiri, F., Sotowski, G., Alinia-Ahandani, E., Marcosaltable, Egbuna, C., Sfera, A., Muhammadadan, & Parmar, P. (2023, November). Bioactive compounds and therapeutic benefits of honey. International Archives of Integrated Medicine, 10(11), 13–20.

⁷Eteraf-Oskouei, T., & Najafi, M. (2013, June). Traditional and modern uses of natural honey in human diseases: A review. Iranian Journal of Basic Medical Sciences, 16(6), 731–42.

⁸Kapoor, N., & Yadav, R. (2021, May-August). Manuka honey: A promising wound dressing material for the chronic nonhealing discharging wounds: A retrospective study. National Journal of Maxillofacial Surgery, 12(2), 233–37. https://journals.lww.com/ijnms/fulltext/2021/1202/manuka_honey_a_promising_wound_dressing_material.14.aspx

Photo Credits

Sneddon, T. (2013, June 30). File:Canopic jars (9174679414).jpeg [Creative Commons Attribution-Share Alike 2.0 Generic]. Wikimedia Commons. https://commons.wikimedia.org/wiki/File:Canopic_Jars_(9174679414).jpg

All other photos are licensed from Depositphotos.

July 2025
Utah State University Extension
Peer-reviewed fact sheet

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Authors

Brynn Meredith, Teresa Hunsaker, and Andree’ Walker Bravo

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