Of course we wanted to know! Learn the sweet tradition behind this iconic bottle.
Shutterstock/Robert Gebbie Photography
True story: I had a pale yellow, white-bellied teddy bear when I was a little girl. His name? Honey. I also had a cat named Muffin, so I must’ve been a food aficionado even at the ripe old age of 4. Still, it was clear to me then, and I bet you’ll agree:
Bears and honey just go together. But, I asked myself recently, how did that combo come to be? It’s such an everyday staple few of us have ever stopped to wonder why honey comes in that cute little bear! Here’s the sweet truth I discovered behind the iconic bottle. (And in case you’re wondering, here’s my favorite honey recipe…so simple you really don’t need a recipe at all!)
How the Honey Bear Came to Be
Rewind to California, 1957. Two beekeeping couples, the Gambers and Millers, are having dinner at Ralph and Luella Gambers’. Shop talk turns to brainstorming how best to market their honey, and soon they strike upon the irresistible idea: Everyone knows that bears like honey (as in Winnie the Pooh, whose creator, A.A. Milne, had died just a year before). Winnie the Pooh was on people’s minds and in their hearts.
Add in the skyrocketing popularity of teddy bears (introduced in 1902 to honor President Teddy Roosevelt for famously sparing a bear’s life on a hunting trip), and Ralph got the sweet idea. Why not package the honey in a golden squeezable little bear?
The Gambers’ 10-year-old company, Dutch Gold, debuted the honey bear with yellow cone-hatted spout later that same year. The couple’s daughters, Marianne and Nancy, hand-painted little black noses and eyes (and sometimes even red lips) onto each bottle of Dutch Gold. The honey bear was immediately loved! Since Ralph Gamber never patented his bear-shaped honey bottle, many honey makers followed suit with their own honey bears.
In honor of the bottle’s 50th birthday in 2007, Dutch Gold had a contest to name the sweet and squeezable bear. And it wasn’t Honey. In homage to the company’s golden moniker, the winning name was Nugget!
dutchgoldhoney.com
Grab your honey bear and cook up a sweet creation.
This cinnamony treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. My Aunt Adele shared the recipe with me, and I think of her whenever I make it. —Sue Falk, Warren, Michigan
Go to Recipe
The ginger, garlic powder and green onion marinade gives this air-fryer salmon a pleasant flavor. We've found the fish tastes even better when marinated in the fridge overnight. We also like to use this mixture when making chicken. —Dan Strumberger, Farmington, Minnesota
I use these shiny, beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California
When the whole family could use a heartwarming meal, this one fits the bill! You'll love how the honey's sweetness mixes perfectly with the herbs' salty flavor. It's a wonderful combination! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin
These little sliders deliver big Buffalo chicken flavor without the messiness of wings. The spicy-sweet meatballs are a hit on game day with kids and adults alike. —Julie Peterson, Crofton, Maryland
Serving this moist cornbread to family and guests is a pleasure. Honey gives the bread a slightly sweet taste, and most people find it difficult to eat just one piece. —Adeline Piscitelli, Sayreville, New Jersey
This special champagne fondue has wonderful flavor from Swiss cheese and a hint of sweetness from honey. It clings well to any kind of dipper. —Shannon Copley, Upper Arlington, Ohio
The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. —Gaye O'Dell, Binghamton, New York
Even if you dislike Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. —Sheila Sturrock, Coldwater, Ontario
My Aunt Ellie gave us the recipe for these sweet bar cookies with cinnamon and walnuts. Drizzle with icing, and serve with coffee or tea. —Diane Myers, Star, Idaho
Laced with honey and fresh thyme, this butter is perfect for either sweet or savory dishes. It's amazing on bread and rolls fresh out of the oven but equally as good on a stack of blueberry pancakes. —Taste of Home Test Kitchen
Who needs jam when you have fresh strawberries? A drizzle of honey and a bit of mint make this sandwich stand out. —James Schend, Taste of Home Deputy Editor
Who has time to make from-scratch bagels? You do, with this easy recipe! The chewy golden bagels offer a hint of honey and will win over even the pickiest eaters. —Taste of Home Test Kitchen
This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. —Denise Browning, San Antonio, Texas
You can easily whip up this creamy, spicy, salty dip. For parties, I love dips in the slow cooker—just turn it to low once the dip is cooked and let your guests help themselves. No need to worry about the dip getting cold and having to reheat it. —Julie Peterson, Crofton, Maryland
A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! —Sara Wing, Philadelphia, Pennsylvania
Nectarines are in season for such a short time, you'll want to do whatever you can to extend the season. With this quick method for canning nectarines, you'll have delicious fruit all year long. —Taste of Home Test Kitchen
Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! —Tish Frish, Hampden, Maine
A frozen orange or lemon slice in the glass looks pretty and helps keep this refreshing punch nice and cold. Using honey instead of sugar adds a sweet touch. —Sheila Bradshaw, Columbus, Ohio
I can remember my Grandma Wheeler making these delicious muffins—we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin
Here's an easy solution for feeding a large group. The simple honey ham is perfect for family dinners, where time in the kitchen is as valuable as space in the oven.—Jacquie Stolz, Little Sioux, Iowa
My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. —Kathy McCreary, Goddard, Kansas
My mother made these treats flavored with cinnamon and anise for neighbors, teachers and anyone who stopped by. Make sure the honey doesn’t boil longer than a minute or it could burn.—Sarah Knoblock, Hyde Park, Indiana
Honey and ground ginger are the flavor boosters behind my no-stress sandwiches. A bottle of barbecue sauce ties it all together in a pinch. —Denise Davis, Porter, Maine
I love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven...and the apple honey filling is yummy! —Kathy Fleming, Lisle, Illinois
I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington
Decades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we’re miles apart. —Paula Marchesi, Lenhartsville, Pennsylvania
Christine loves to read, curate, sample and develop new recipes as a book editor at Taste of Home. A CIA alumna with honors, she creates cookbooks and food-related content. A favorite part of the job is taste-testing dishes. Previous positions include pastry chef at a AAA Five Diamond property. Christine moonlights at a boutique wine shop, where she edits marketing pieces and samples wine far higher than her pay grade.