Crystallizing honey is a technique of turning liquid honey right into a strong or semi-solid state. It happens naturally over time as glucose, one of many primary sugars in honey, types crystals. The speed of crystallization depends upon components reminiscent of temperature, storage situations, and the kind of honey.
Crystallized honey has a distinct texture and taste than liquid honey. It’s usually creamier and fewer candy. Some folks desire the style and texture of crystallized honey, whereas others desire liquid honey. Crystallized honey may be re-liquefied by heating it gently.
