Honey is a treat that can last for many years in natural form, and has a lengthy shelf-life, providing the container remains unopened. While dehydrating unopened honey does not increase the shelf-life of the product, there are other inherent benefits to dehydration. When honey has been opened, or placed in a very cold place, it can turn into a gooey, crystallised version of itself, which can be unappetizing and unappealing. In addition to crystallisation, yeast can cause honey to have an odd and unexpected taste. Dehydration is a process that, if done properly, helps you avoid these honey-related frustrations.
Lay out a medium- to large-sized square of parchment paper. You may substitute a sheet of fruit roll up paper made for a dehydrator, if available. Spread the honey onto the parchment paper.
Set the dehydrator at 48.9 degrees Celsius, and place the parchment paper with honey inside. Allow the honey to remain in the dehydrator until it breaks apart and is brittle. Check the honey often so it doesn't burn or stay in too long.
Remove the paper and honey from the dehydrator and allow it to cool. Monitor the cooling progress often. Do not place the honey in any humid area to cool because, if the brittle honey is exposed to any moisture, it begins to rehydrate.
Place the cooled honey immediately into a blender. Turn the blender on, and grind the honey into a coarse, grainy powder.
Remove the dehydrated honey powder from the blender. Store the honey in an airtight container, and keep it stored away from humid areas. Avoid moisture at all costs, as exposure to any water turns your dehydrated honey into a huge, gooey mess.
Use the finished product to dust cupcakes, brownies and other sweets.