Professor
Professional
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We will sell counterfeit honey. This product is highly valued and sells very well anywhere (both online and offline). I have personally tried this recipe and it turns out very well. Naturally, if this "honey" is checked by experts, they will immediately determine that it is a fake, if these are ordinary buyers, they will eat it up like bee honey:
Take two jars: one liter, the second half-liter. Fill the full liter with sugar, and the half-liter with boiling water.
Now take a cast-iron frying pan and put it on high heat, heat the sugar in the frying pan until the sugar begins to turn into caramel, i.e. change color and thicken, and then slowly pour boiling water from the half-liter jar. Reduce the heat on the stove by 3-4 times and cook for 3 minutes, after 3 minutes add half a teaspoon of citric acid, stir and cook for the same amount of time, then filter the mixture through a mesh and taste it. For me personally, the taste was very similar to real honey, and it looked no different at all (from dark varieties of honey).
A small jar of natural honey (100-150 grams) now costs more than $3, and Mamont mainly buys such honey in 3-liter jars.
The profit, as for me, is obvious.
Take two jars: one liter, the second half-liter. Fill the full liter with sugar, and the half-liter with boiling water.
Now take a cast-iron frying pan and put it on high heat, heat the sugar in the frying pan until the sugar begins to turn into caramel, i.e. change color and thicken, and then slowly pour boiling water from the half-liter jar. Reduce the heat on the stove by 3-4 times and cook for 3 minutes, after 3 minutes add half a teaspoon of citric acid, stir and cook for the same amount of time, then filter the mixture through a mesh and taste it. For me personally, the taste was very similar to real honey, and it looked no different at all (from dark varieties of honey).
A small jar of natural honey (100-150 grams) now costs more than $3, and Mamont mainly buys such honey in 3-liter jars.
The profit, as for me, is obvious.
