Originally Posted by huesmann
Unless you're making a bochet!
No, that's not boiling, that's carmelizing honey. Boiling honey would be putting it in with the water, thining it out and bringing that to a boil.
Carmelizing is heating the honey itself to the point that it boils and stiring it so that it doesn't burn unevenly and turning the sugars into carmelized sugars and then when it is at the level of carmelization you wish (or the level of burnt) then mixing it with water (preferably boiling so as not to steam it all off) and then making a mead with it.
The general rule still applies: Never Boil Honey. It is ok to carmelize it for a Bochett though.