Honey Tips & Tricks – Candied or Crystallised Honey

Freshly produced honey is always liquid but with time some varieties of honeys are more likely to candy than others. It all depends on the type of honey, the ratio of naturally occurring sugars and temperature conditions. Candy honey is a completely natural process that does not alter the taste or nutrition of the honey in any way.

Candied or Crystallised Honey

We quite enjoy the different texture of candied honey, but if you want to bring back the honey to a liquid state, the best way to do this is to place your honey jar or bottle in a bowl, large jar or jug of warm water, around 45-50 degree celsius.

Microwaving overheats the honey and doesn’t heat evenly, therefore we do not recommend that method.


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