With snowflakes awhirl and frost on the windows, a cup of hot tea or a flaky baking powder biscuit topped with a dollop of raw honey is a sure means of warming the soul. But, when you reach for your jar of honey, you might discover it has crystalized. Is it still good? Or has it gone bad? Is there anything that can be done now?
First, crystalized honey is still good and perfectly safe for consumption. In fact, all raw honey will eventually crystalize, taking on a lighter color and a semi-solid state. In crystalized honey, the natural sugars have simply taken on a different structure.
Some people even prefer the richer, thicker texture of crystalized honey to liquid honey. In creamed honey, a premium product, honey is purposefully crystallized in a controlled manner to produce small, uniform crystals and a beautiful, pale yellow honey.
If you prefer the customary liquid version of raw honey, continue reading to learn how to soften crystalized honey and discover why raw honey crystalizes in the first place.
Soften Crystalized Honey with Heat
If you are serving honey with a heated food, use crystalized honey as is. Spoon it into a cup of tea or spread it on a piece of toast. The heat will dissolve the sugar crystals and return the honey to its liquid state. As well, there is no need to heat honey that is used in cooking and baking.
If you need a liquid product, soften the crystalized honey by gently exposing it to heat. A bottle or jar of honey will soften in a warm water bath (95-110° F) in about an hour. A spoonful of honey will soften when exposed to warm water in a matter of minutes.
Heat only the amount of raw honey you plan to use. There is no need to subject it to rounds of heating and re-heating because this can eventually neutralize the nutritional and medicinal components of raw honey.
Tempting as it may, do not heat raw honey in the microwave, especially in a plastic bottle. It will heat too quickly and the bottle will warp in a matter of seconds.
A water bath is simply a vessel of warm water, in this case heated to 95-110° F.
A Quick Science Lesson
Honey is primarily fructose, glucose, maltose, sucrose, water, minerals, vitamins, and enzymes. It is a super saturated solution that is unstable, and, over time, will crystallize to form a more stable saturated solution. Crystallization occurs when the glucose in the honey separates from the water and forms crystals. Fructose remains liquid.
So, how long does it take for raw honey to crystalize? This rate depends on the composition of the honey, the presence of particles such as pollen, and the temperature at which it is stored.
The primary factor that controls the rate of crystallization is the amount of glucose relative to fructose. Glucose granulates easily; fructose does not. When honey has a high proportion of glucose and a small amount of fructose, it may granulate almost immediately. Conversely, when honey is relatively high in fructose, it may remain liquid for a very long time, even years.
The proportion of glucose to fructose in honey depends on the nectar source collected by the honeybees. Honeys that granulate relatively quickly are clover, lavender, dandelion, and alfalfa—non-grassy herbaceous plants that are common to central Ohio. Honey made from tree nectar is higher in fructose and slower to crystalize. Honeys that granulate slowly include tupelo and eucalyptus.
Because most honey is not limited to one type of nectar, it is nearly impossible to predict rate of crystallization.
Raw Honey vs. Commercial Honey
Raw honey purchased from beekeepers and regular commercial honey typically purchased from the grocery store are two different products. They are processed differently, handled differently and thus priced differently.
Ever notice that commercial honey always remains liquid? This is because it is usually micro-filtered and pasteurized at 160° F, a process that removes valuable pollen and destroys the beneficial phytonutrients found in raw honey. As well, commercial honey makers can legally add small amounts of additives to their honey to reduce crystallization or extend product yield.
This brings us full circle to the reason one should take care when heating raw honey. Heating can destroy the benefits if done too high and too often. Care for this delicate treat in the same manner as the lovely ladies in the hive.
Perhaps it is time to rethink the value of crystalized honey. Accept it for what it is—a delicious morsel of sunshine from mother nature, with a richer, thicker texture than traditional honey.