There's nothing wrong with honey that has crystallised; this process is natural over time. According to Kern Honey, truly raw honey usually crystallises, but all honey is likely to crystallise at cool temperatures. Crystallised honey doesn't spread well and isn't easy to measure out if you regularly use it in baking. The simplest way to remedy crystallised honey is to dissolve the crystals with heat.
- Skill level:
Things you need
- Pan or pot
- Simmering water
Pour a couple inches of water in a shallow pan or pot.
Place the honey jar in the water.
Turn on the burner and slowly heat the water to a simmer. As the honey warms, it should be easy to stir.
Hold the jar with an oven glove and stir the honey as it warms to dissolve the crystals.
Store the honey jar someplace warm. If you often bake or cook, store it in the cabinet above the stove. Honey will probably crystallise during the winter if the household temperature drops below 21.1 degrees Celsius. Reheat to dissolve the crystals as often as is required.
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