Is the garlic cloves in honey recipe a botulism risk?
This is the basic idea, as I remember it. It was a really popular idea about... oh... 7 or 8 years ago. I am still friends with some of those herby women, so I'm going to ask them specifically what they did. If it's different, I'll post an update.
I know several of my herby friends made extra garlic-in-honey, for their own personal munching. The remedy is supposed to just be the garlic-infused honey... but they love munching the cloves themselves, once they've mellowed and softened in the honey for a while.
I don't know much about microbiology, but I remember reading in numerous sources that homemade garlic in oil preparations are a botulism risk because the toxin can grow when garlic is deprived of oxygen in oil. And we are told not to feed honey to babes because of the risk of infant botulism. Can garlic cloves in honey not be a botulism risk?
Can anyone reassure me?
Otherwise, I think I'll oven roast the garlic in honey, puree it, freeze it in cubes and add it to stir fries/chicken recipes. Which also sounds amazingly yummy....