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 primary sugars in honey, kinds crystals. The speed of crystallization depends upon components corresponding to temperature, storage circumstances, and the kind of honey.
Crystallized honey has a unique texture and taste than liquid honey. It’s usually creamier and fewer candy. Some individuals desire the style and texture of crystallized honey, whereas others desire liquid honey. Crystallized honey might be re-liquefied by heating it gently.
