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[Of course, I had to peek:]

http://answers.yahoo.com/question/index?qid=20070305205512AAxN10d

Bees make honey, but you could probably make a sweet syrup that tastes like honey. Here is one that I found on the internet.
Made from Scratch Pancake Syrup

Make your own pancake syrup right at home! You probably have all the ingredient on hand! This would make a nice gift, with some pancake mix, a spatula, and maybe a frying pan in a basket. Just a thought.

Makes 3 1/2 pints in 25 min with 10 min prep time
3 cups water
3 cups granulated sugar
3 cups brown sugar
1 cup corn syrup
1 tablespoon lemon juice
1 tablespoon vanilla
1 tablespoon maple flavoring
You could cut down on the amount of ingredients. Just use the recipe as a guide.
Combine the first 4 ingredients in a large saucepan.
Stir on medium high heat until it boils. Add the lemon juice, vanilla and maple flavoring. Stir.

http://www.recipezaar.com/18862

Homemade Honey Recipe #18862
I have not tried this, but found it a fascinating recipe. If anyone prepares this, do let us know the results!
by Lennie

7 eight ounce jars
10 cups white sugar
1 teaspoon alum
3 cups water
2 cups fireweed blossoms
1 cup red clover blossoms
2 1/2 cups white clover blossoms

1. In a large saucepan, bring water, sugar and alum to a boil and boil for 10 minutes.
2. Take off heat.
3. Rinse off blossoms in strainer and drain well (be sure not to leave any green parts on blossoms or honey will be wild or grassy tasting).
4. Stir in blossoms and steep for 3 hours.
5. Remove flowers, strain through cheesecloth if necessary.
6. Reheat to a boil, then pour into jars and seal.

Laughter, there is this video and lecture, covers far more than I will understand..........you need to see the diagrams...granny

http://www.uni-regensburg.de/Fakultaeten/nat_Fak_IV/Organische_Chemie/Didaktik/Keusch/D-art_honey-e.htm

Artificial Honey - Formation of a Sweet Imitation

Objective: Hydrolytic Decomposition of Sucrose, Invert Sugar

Peter Keusch

German version

Supermarket products:
table sugar
citric acid

Apparatus and glass wares:
hotplate
crystallizing dish d = 12 cm
beaker 100 mL
beaker 250 mL
petri dish d = 9 cm

Experimental procedure:

70 g of household sugar are dissolved with stirring in 100 ml of dest. water placed in a crystallizing dish. After adding 40 mL of a aqueous solution of citric acid the mixture is heated for 60 min while stirring. Then the solution is allowed to cool down for 20 minutes.

Result:

On heating and subsequent cooling, the solution is gradually transformed into a yellow viscous liquid.

Video clip (Download RealPlayer .rm file)

Discussion and background:

· Citric acid catalyzes the hydrolysis of sucrose giving a mixture of equal parts of glucose and fructose:

The formed mixture is known as invert sugar, the name stemming from the fact that it rotates the plane of linearly polarized light in the opposite direction of sucrose. Sucrose is dextrorotatory - it rotates polarized light clockwise (+ 66°). The hydrolysis product fructose is strongly levorotatory (-92°). Glucose on the other hand rotates polarized light to the right (+52°). Invert sugar rotates the plane of the polarized light counterclockwise (-20°) due to the strongly levorotatory nature of fructose.

· Artificial honey is the old synonym for invert sugar cream. In order to make a cream, starch sugar and starch syrup are accumulated in commercial made invert sugar.

· Bee honey is an invert sugar formed by the enzyme invertase from nectar gathered by bees. Also bee honey consists basically of glucose and fructose. The honey bee’s stomach emits an enzyme, invertase, that chemically breaks down the disaccharide sucrose into the two monosaccharides.

Reference:
G. Schwedt: Experimente mit Supermarktprodukten, Wiley-VCH-Verlag, Weinheim (Germany) 2001

Index of Lecture Experiments