Crystallizing honey is a strategy of turning liquid honey right into a strong or semi-solid state. It happens naturally over time as glucose, one of many major sugars in honey, kinds crystals. The speed of crystallization will depend on components equivalent to temperature, storage situations, and the kind of honey.
Crystallized honey has a unique texture and taste than liquid honey. It’s typically creamier and fewer candy. Some individuals want the style and texture of crystallized honey, whereas others want liquid honey. Crystallized honey could be re-liquefied by heating it gently.
