# Carmelize honey?

**URL:** <https://community.anovaculinary.com/t/carmelize-honey/28300>\
**Category:** General\
**Created:** [March 7, 2021, 8:22am UTC](https://community.anovaculinary.com/t/carmelize-honey/28300 "2021-03-07T08:22:05Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![brian.n](https://avatars.discourse-cdn.com/v4/letter/b/f17d59/32.png) [@brian.n](https://community.anovaculinary.com/u/brian.n)\
**Post date:** [March 7, 2021, 8:22am UTC](https://community.anovaculinary.com/t/carmelize-honey/28300/1 "2021-03-07T08:22:06Z")

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Has anybody used their precision cooker to carmelize honey? Just honey in a bag… no solid food? I am looking for time and temperature suggestions? I am making a run of mead in a bochet style, in case you are wondering, “why?”

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**Author:** ![easco](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/easco/32/7299_2.png) [@easco](https://community.anovaculinary.com/u/easco)\
**Post date:** [June 7, 2021, 1:44pm UTC](https://community.anovaculinary.com/t/carmelize-honey/28300/2 "2021-06-07T13:44:14Z")

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I made a Bochet style caramelization of Agave Syrup using an immersion circulator. The Maillard reactions can be done using a lower temperature over a long time. In my case I used 2 lbs (about 1 kg) of Agave syrup in a 1 Quart (1 L) mason jar. I put it in the water bath at 185˚F (85 ˚C) for about 24 hours. For mine I had to watch closely because at that temperature, even with a lid, the water evaporated much faster than when using lower temperatures. It leant the syrup a rich golden brown color and a pleasant carmel flavor without any unpleasant burnt flavors.