I just started some of this, and I must say I am excited. I added a touch of maple syrup and brown sugar (1cup of both) but Im not really sure if the syrup will shine through. SWMBO was eating waffles, and it seemed like a natural fit.

I havent really worked with honey before, so this is my question, after burning the honey and it cools, should a majority of it go from the frothy state back down, or are we aiming for all of it in the frothy state? What I ended up doing was burning the honey several times, skimming the golden frothy part off and adding it. It seemed to retain much of the burned honey smell, which I really hope shines through.

Oh, and mine took off quite fast, I actually had to use a blow off tube for the first time. I hydrated my yeast (Nottingham) about 6pm, pitched it with a tablespoon of yeast nutrient and a table spoon of energizer into two gallons of juice and the pear, put an airlock on it while I did the honey, added the honey about 945pm and went to bed. About 2am I hear the dogs getting into something, and go out to find them licking the carboy with it feverishly forcing its way out of the airlock. I have NEVER had one of my ciders take off that quickly, much less require a blow off tube.

All in all, I think this is going to be a regular thing, even if it is just an excuse to burn honey. Dear god that smelled delicious!