The only question I could find about honey infused garlic on the site was Honey-fermented garlic left open overnight but they do not mention what type of Honey they use. From my research I've read:

but I have a lot of leftover varieties of honey and I was thinking about making fermented honey since I was gifted fresh garlic and I would use this when the recipe called for a garlic clove.

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    honey might be antimicrobial, but unless you get an authoritative source and instructions specifically on how to prepare the garlic, I'd be really wary of this being a new and exciting way to get botulism. (and I'm not usually one to worry about other risky food behavior) – Joe Sep 10 '19 at 22:28
  • I do remember about botulism when I was learning about sous vide. No signs point to it from my research. – DᴀʀᴛʜVᴀᴅᴇʀ Sep 10 '19 at 22:31
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    I would note that in recent years, cases of botulism (admittedly quite a rare disease) have been caused by (a) garlic and (b) honey. (Not sure why you looked it up in the context of sous vide, it's not really a concern there.) – Sneftel Sep 11 '19 at 5:51
  • @Sneftel I learned about it when there were reports of botulism with raw garlic in vacuum sealed bags doing SV – DᴀʀᴛʜVᴀᴅᴇʀ Sep 11 '19 at 21:46
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    There is a reason why you don't give honey to infants. A few facts: 1) Clostridium botulinum is a strictly anaerobic bacteria that pops out of their spores when put in a low-to-none oxygen environment. When the bacteria erupts out of the spore, it produces the botulism toxin; 2) Honey is very resistant to bacterial proliferation due to low water availability. That means that the bacteria in there die quickly, but the point #1 is not conditioned to the bacteria being still alive. Even when the bacteria dies the toxin is still there. – Juliana Karasawa Souza Sep 12 '19 at 14:58

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