This is the first year we have made creamed honey and people seem to really like it. Some batches seem to harden a bit too much, though. I suggested to one customer that it needed to be placed in a warmer area and they said it was stored in a fairly warm environment. They said they just stirred and stirred it until it was creamier. Any suggestions for what I might be doing wrong to have my creamed honey get so hardened sometimes?