Crystallizing honey is a means of turning liquid honey right into a strong or semi-solid state. It happens naturally over time as glucose, one of many predominant sugars in honey, varieties crystals. The speed of crystallization depends upon components resembling temperature, storage circumstances, and the kind of honey.
Crystallized honey has a special texture and taste than liquid honey. It’s usually creamier and fewer candy. Some individuals want the style and texture of crystallized honey, whereas others want liquid honey. Crystallized honey may be re-liquefied by heating it gently.
