A while back, I have seen mentioned crystallized honey. What can be done with this other than spread it on toast?
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You can warm it up to uncrystalize it in my experience - I put the honey jar/bottle in a container of hot water, sometimes repeatedly. That liquifies it enough to use, but it will recrystallize pretty rapidly once this has happened once. My advice is use it in recipes that call for honey, sweeten your hot tea or coffee in lieu of sugar, etc. -
Is there a way to prevent it from crystallizing or is it a countdown once you open it?Comment
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Yes, but you may not like it. If you reliquefy the honey (COMPLETELY) and I use sous vide to do this, and add 1 TBSP of white corny syrup per 8 ounces of honey it should do fine. You may need to strain it first if you have ANY crystals or (as is this case with many honeys) pollen, etc. Nice and warm, you can filter honey through cheesecloth.
I hate taking honey to temp and so I have top bar hives that dont require it.
People moan about Chinese honey being diluted--- some use 20% or more corn s -
I can consume crystal honey. Just picking the wonderful depths of AR. Thanks all.
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Thanks Jim, I just thought there may be some delicacy I am overlooking. I have warmed it before and yes it goes crystal, again soon. Kim likes her morning beverage sweetened.Comment
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I just went through this last week. So I looked it up. Most likely more than you want to know but it helped me understand the why and how to remedy.
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As others have said you just need to warm it. I warm it very slowly in a warm water bath on the stove. As it warms I shake it a few times. It takes me about an hour to get the honey back into a liquid form. I have found that by using a slow process it is rare that it recrystallizes before I finish the bottle.Comment
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I have microwaved it.
Do NOT do it on high. 50% max. 30% if you are patient.
Do NOT do it in a plastic container of any kind.
DO remove the cap from the jar or bottle.
I’m sure you can figure out how I know these things. 🙄🤦♂️Comment
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Thanks mods, for the gentle guidance. I will get better, honest. ABComment
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We recently ran into this with a large bottle of raw honey we purchased at the local farmers market. We took advantage of the extraordinarily warm weather last week and put it in the sun outside. It decrystallized in the course of 1 day and has remained that way so far!Comment
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Great use of my sous vide…set it to 110° and set my jar of crystallized honey in it.Last edited by rmeugene; April 19, 2023, 08:25 PM.Comment
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New to me so I did an AI search to find out more. Here is the AI response:
Crystallized honey is a type of honey that has solidified due to natural granulation. All types of honey will crystallize over time, from classic clover to decadent manuka. Crystallization is actually a sign that the honey is high-quality, natural and unprocessed. Heavily processed honeys, like pasteurized honey, won’t crystallize as quickly (but the processing may remove some of the nutrition)1.
Crystallized honey is safe to eat and preferable to many people. Some people prefer it because of its ability to spread easily without dripping2.
If you have crystallized honey at home and want to turn it back into liquid form, you can gently warm it up by filling a pan with water and placing the jar of honey in it. Then put the pan on the stove and slowly heat it. As the water heats, it will warm up the crystallized honey and turn it back into a liquid3.
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Whip it with other ingredients in food processor. Try with butter and cowboy candy. Thats a favorite of mine.Comment
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