Honey is a pantry staple that’s just as useful for treating a sore throat as it is for sweetening up a batch of spicy hot honey fried chicken. If stored properly (a.k.a. in a cool, dry environment like the back of your pantry), honey can last indefinitely. Yes, really! That said, over time it may start to show signs of aging—most notably when the contents of that cute plastic bear begin to crystallize.
Crystallized honey is the result of a naturally occurring process and is still completely safe to consume, but it’s not always the easiest ingredient to work with. Read on to learn more about why honey crystallizes in the first place and how to fix it so you can get back to making all your favorite honey recipes.
Why Does Honey Crystallize?
If you’ve ever reached for a bottle of honey in your pantry and noticed it’s no longer as smooth and glossy as when you first bought it, it may have crystallized.
Crystallization is a natural process that occurs when the glucose (a.k.a. sugar) separates from the liquid in the honey and forms crystals. It will eventually happen to all bottles of honey, but it tends to occur more quickly with raw honey than with commercially processed honey, which has been filtered and heat-treated.
The thick, grainy texture of crystallized honey can be more difficult to whisk into a vinaigrette or brush over a pan of skillet cornbread, but there are a few easy ways to return it to its previous, pourable state.
How to Fix Crystallized Honey
You don’t need any fancy tools to fix a jar of crystallized honey. Just fill a large bowl with warm water (between 80°F and 90°F), place the sealed honey in the water, and allow it to soak until it returns to a fully liquid state. Depending on how much honey is left, this process could take anywhere from 20 minutes to up to an hour. Avoid using boiling water, which could warp the container and affect the honey’s flavor and texture.
How to Keep Honey From Crystallizing
Although it’s easy enough to fix a bottle or jar of crystallized honey, it’s even easier to prevent it from crystallizing in the first place! The best way to do that is to store it properly. Choose a cool, dark spot that maintains a steady temperature and is away from direct sunlight. Don’t store your honey in the refrigerator or directly next to your stovetop, which gives off a lot of heat. Finally, be sure the lid is tightly sealed to prevent the honey from being exposed to oxygen. Treat honey with care and you’ll be rewarded with a supremely sweet product.
