Quick Summary: To soften honey that has hardened, place the sealed jar in a warm water bath (around 95°F to 110°F / 35°C to 43°C) and stir until the crystals dissolve. Keep the heat gentle to protect the honey's natural properties, and avoid boiling or microwaving. This guide covers seven ways to soften honey, why it crystallizes, and how to keep it liquid.
When you think, "my honey crystallized" or "my honey is too hard, and it is over," the good news is that there is a way to bring it back to a liquid state.
How do you deal with crystallized honey, often spelled crystallised honey in the UK? The Internet is full of advice, good and not-so-good.
Is it okay to microwave honey or use hot water to melt honey? Can you place your honey in the oven or a chicken egg incubator?
Finally, can you run bottled honey through a dishwasher cycle or use a hot tub?
So let's find out what crystallized honey is and how to melt it while retaining its quality and flavor.
What is honey crystallization?
The truth is that honey crystallization is a natural phenomenon, not a deterioration.
And if you wonder whether honey goes bad when it crystallizes, the answer is no. The process only affects the product's color and texture, not its beneficial properties.
Crystallization, also called granulation, is a matter of time. The process happens at different rates, from a few weeks to longer than a year.
Liquid honey hardens and turns into its crystallized state. Sugar molecules separate from the water substance and begin building blocks of solid sugar crystals.
Smaller particles of pollen or wax can cause the honey to crystallize even faster.
Crystallized honey looks grainy, similar to sugar, or feels hard when squeezed out of the plastic bottle.
But the size of honey crystals matters: the finer the crystals, the less noticeable they are, giving the appearance of liquid honey.
For example, rapeseed honey may appear normal when it has crystallized. On the other hand, sunflower honey with coarser crystals seems hard and creamy.
How to soften honey
Softening honey and decrystallizing it are the same thing: you are melting the sugar crystals so the honey turns runny again. The safest way to soften hard honey is gentle, low heat. Stand the closed jar in a bowl of warm water, keep the water below 110°F (43°C), and stir every few minutes until the crystals dissolve.
If your honey has set solid, be patient and repeat with fresh warm water rather than turning up the heat, since high temperatures destroy the honey's enzymes and flavor. To soften honey in a plastic squeeze bottle, use warm (not hot) water so the bottle keeps its shape, and loosen the cap first so pressure can escape. The methods below walk you through seven ways to soften and liquify crystallized honey, from a simple water bath to a honey warmer.
How to decrystallize honey
Crystallization is reversible, and you can revive honey to the state it was in at the time of extraction.
So what is a solution to get rid of crystals and preserve the honey's nutritional qualities and texture? Is it ok to heat honey? Heating honey is okay, but it must be done correctly.
Since the temperature inside the hive is 95°F (35°C), you can warm honey to 104-113°F (40-45°C).
While the exact temperature or sweet spot is debated, ideally, don't exceed 110°F (43°C) to preserve the honey's beneficial properties.
Heating honey to 140°F (60°C) substantially degrades the product. However, at 160°F (71°C), honey's sugar caramelizes.
So the key is to use low, indirect, constant heat and heat the honey slowly. Overheated honey remains liquid but turns dark, changes taste, and loses beneficial enzymes.
Also, don't re-liquify honey over and over again. To keep its flavor, melt only the small amount of honey you need. Repeated cycles of crystallization don't benefit the honey's properties.
Here are a few methods for how to fix honey that has become too hard. First, transfer your honey from a plastic bottle to a glass jar and add a lid.
When melting honey, keep the jars closed. Since honey is very hygroscopic and easily absorbs moisture, it can lose quality.
How to liquefy honey? There are a few methods to melt hardened honey: water bath, yogurt maker, slow cooker, sous vide, oven, honey warmer, and squeezable pouches.
Stovetop method, or water bath method
Pour the water into a heat-proof container. Heat it over medium heat until the water reaches 110°F (43°C) at most.
Check the water temperature with a thermometer. Then, remove the pot of water from the heat and put the honey jars in.
Cover the pan with a lid and let the honey set for about an hour, stirring with a clean spoon as needed. If the water cools down, add some hot water but don't exceed the recommended temperature.
Use hot tap water if preferred, but monitor the temperature with a thermometer.
The time needed to decrystallize honey depends on the amount, but it usually takes about an hour.
Yogurt maker method
Place the honey jars in a yogurt maker set to 112°F (44°C) until the honey runs.
Slow cooker method
Set the covered honey jars into the slow cooker. Pour enough water to cover the honey containers halfway. Cover the slow cooker and set it to low.
Using a cooking thermometer, check the water temperature in about 30 minutes; do not exceed 110°F (43°C). Then, turn the slow cooker off and let the honey melt until it is a smooth liquid.
Sous vide method
If you own a sous vide cooker, program it to 110°F (43°C) and put your bottles in for a few hours to liquefy the honey.
Cooling oven method
Heat the oven to 110°F (43°C) and turn it off. Place the closed heat-safe glass jars in the oven until the honey has melted evenly.
Honey warmer method
If you need to liquefy honey for selling, use a real honey warmer. This is the best way to decrystallize honey in bulk.
#7 Honey squeezable pouches
Honey companies use specially designed pouches, immersed in a bowl of hot tap water, until the honey melts. The process usually takes up to 15 minutes.
Why does honey crystallize?
Honey crystallization depends on the types of honey, temperature, water content, air exposure, age, and floral origin.Â
With the only possible exception of acacia honey, all kinds of natural honey tend to crystallize.
Type of honey
Among the three major sugars in honey (glucose, fructose, and sucrose), glucose is the one that crystallizes the quickest. This means the honey's glucose content determines when crystallization begins.
The higher the glucose content, the faster the crystallization occurs. The higher the fructose content, the longer the honey remains liquid.
For example, rapeseed honey contains 40% glucose and 38% fructose, compared with acacia honey, which has 27% glucose and 44% fructose.
It is clear now that rapeseed honey (the same applies to clover, lavender, dandelion, heather honey, etc.) crystallizes faster than acacia honey (the same applies to chestnut honey, honeydew, tupelo, sage honey, etc.).
Fructose is responsible for the sweetness of the honey. So the sweeter the honey, the less likely it is to crystallize fast.
Temperature
Temperature is another factor. As temperature increases, sugar solubility increases, and the risk of crystallization decreases. Â
Colder temperatures accelerate honey crystallization. In fact, at 59°F (15°C), the honey starts to harden. So it is best to store it above 68°F (20°C) to slow crystallization.
But temperatures below 50°F (10°C) help preserve all the honey's characteristics.
Water content
The amount of water present in the honey also plays a role. The more water content, the more likely the honey is to harden quickly.
When water is present in small quantities (less than 15%), crystallization occurs slowly, and the honey stays creamy without crystallizing.
Other factors
This sugar content depends on the floral origin, which affects the crystallization rate, but it has no direct link to honey quality.
Certain substances, such as pollen and wax, can trigger crystallization.
Also, the longer you store the honey, the more likely it is to harden. After two years in a cupboard, perfectly liquid honey will likely solidify.
Liquid honey or crystallized honey
Some people prefer liquid honey; others prefer it in a more spreadable state. Solid honey has different consistencies depending on the crystals.
For example, sunflower honey has coarse, large crystals that make the honey clump firmly, so even spooning becomes hard.
In contrast, rapeseed honey has very fine crystals that make it creamy and pleasant in the mouth.
How to keep honey from crystallizing
The answer might disappoint you if you wonder how to prevent honey from crystallizing.
Crystallization in natural honey is a natural process; you can't prevent it, but you can slow it down.
Since cold temperatures trigger crystallization, try to avoid storing honey in a cool cabinet or cupboard.
By moving honey to room temperature, which ranges from 70-80°F (21-27°C), you can enjoy the liquid form of honey for longer.
Still, remember that crystallization depends on honey composition and many other factors.
To prevent honey from hardening, you can stir it for 30 seconds from time to time or apply gentle heat.
You can also try filtering raw honey using a polyester microfilter, fine nylon cloth, or cheesecloth. It helps remove small bits of pollen or wax that trigger crystallization.
Interestingly, pasteurized honey crystallizes, but not as quickly as natural honey. Artificial honey, with added corn syrup, doesn't crystallize, but it doesn't offer the same benefits.
How to store honey
Honey is a delicate product and should be treated carefully, with proper storage conditions in mind. Keep your honey in a tightly closed glass jar or food-safe plastic container at normal room temperature.
Avoid storing honey in metal containers, as they can cause it to oxidize.
High humidity and high temperatures are other subjects to avoid while storing honey. Keep it away from direct sunlight; if that's the case, store honey in the coolest spot in your pantry.
There are a few "no" and "never" rules to take into consideration:
- Never store honey in the refrigerator.
- Avoid any thermal shock.
- Don't keep honey close to heat-producing appliances.
Conclusion
This comprehensive guide on how to liquefy crystallized raw honey has all the information about why honey crystallizes and how to fix honey in seven ways.
Finally, let's summarize the things to avoid when decrystallizing honey:
- Don't use a double boiler; never heat honey directly on the stovetop. A double boiler makes it hard to keep the water temperature below 110°F (43°C). With the stovetop, you risk burning and destroying your honey.
- Never microwave honey. Because of uneven heating and uncontrolled temperature, you can easily ruin honey.
- Don't add hot water directly to honey. While it will dissolve the sugar crystals, you will end up with honey syrup, but not honey.
- Avoid using an electric blanket or home radiator because you can't control the temperature while melting honey.
- As a strange case, don't use a dishwasher, a hot tub, or a chicken incubator to soften honey. There are simpler, smarter ways to fix it.
What can you do with crystallized honey?
Since crystallized honey is edible, you can use it the same way as liquid honey.
Add a spoon to your morning yogurt or overnight oatmeal, or make French Madeleines or other desserts where honey is an ingredient.
FAQ
What are the benefits of honey?
Thanks to its nutritional properties, organic honey can help with dry skin, acne, seasonal allergies, and sore throats when mixed with lemon juice.
How long does it take for honey to crystallize?
It varies from a few months to over a year, depending on the sugar content, temperature, water content, air exposure, age, and floral origin of the honey.
Can you eat crystallized honey?
Yes. Crystallized honey has the same flavor, taste, and beneficial properties as liquid honey.
How do you fix crystallized honey?
The easiest way is to warm it gently using one of several methods: a water bath, yogurt maker, slow cooker, sous vide, cooling oven, honey warmer, or squeezable pouches.
Is it okay to soften honey in the microwave?
It is best to avoid the microwave. It heats unevenly and can scorch or boil the honey, which destroys its enzymes and natural properties. A warm water bath is safer.
How do you soften honey in a plastic bottle?
Loosen the cap and stand the bottle in warm (not hot) water so it keeps its shape. Change the water as it cools and squeeze gently until the honey runs freely again.
Can you boil honey?
No. High temperatures destroy the enzymes and other beneficial properties of honey, so keep the heat gentle.
Comments
No Comments