If using chamomile tea, go ahead and brew that up. Just boil a cup of water, turn off the heat, throw in a chamomile tea bag and let it steep for about 4 minutes.

Add all the ingredients to a medium pot and heat the burner on medium high--on my stove I turned the dial to 7.5. Stir well with a whisk constantly until the cane sugar dissolves, then stir it occasionally after that.

Let the mixture come to a boil, then cook for about 30 - 35 more minutes, until the mixture has darkened considerably and reduced in volume by about half. Whenever mine was close during the numerous tests I did, it would bubble up almost to the top like it was going to boil over. I’d then whisk it until the bubbles disappeared and look at what’s at the bottom of the pot. There will be around a cup (or a little more) of liquid in there and it will seem slightly thicker, though it won’t be sticky and honey-like yet. It should be quite a bit darker with a very caramel-sweet kind of flavor.

Pour your vegan honey into a glass jar and allow it to sit with the lid off for about 10 minutes, then add a lid and refrigerate for a few hours until cool and thick.

Use as you would animal honey, and keep in the fridge when not using.

Refrigerate your vegan honey for up to 3 weeks, but to be safe, please smell the honey before using it after 2 weeks have passed. It will smell quite sour if it has gone bad. It will also taste bad too if the smell doesn't tell you first.