Candying or crystallisation of honey is a natural process relating to the characteristics of individual honeys. The natural glucose found in honey can form a structural lattice, which turns the liquid form of honey to a semi-solid state. Our premium blends are made up of first grade honey varieties, with some of these varieties containing faster candying properties than others. As honey is a natural product it will sometimes crystallise, and this is not an indication that the honey is “off” or “out of date” or of a low quality…it is natural.
Honey can last for many, many years if stored properly in an airtight container. The crystallisation phenomenon has no bearing on the honeys quality, and is actually attributed to pure and natural honey, as raw and unheated honey has a natural tendency to crystalise over time.
If you find your honey has appeared to crystallise follow these simple steps to return it to its former runny, golden glory:
- Transfer the solid honey into a glass jar. Glass can withstand hot temperatures while also allowing that heat to be transferred to the honey inside.
- Fill a saucepan with enough water to keep the opening of the jar surfaced.
- Heat water in saucepan to around 35‐40 degrees.
- Remove saucepan from heat, remove the lid from your honey and place the jar of into the saucepan.
- Allow the immersed jar to stand for 20‐30 minutes, allowing the glucose crystals to dissolve.
- Stir the honey occasionally, allowing the heat to distribute evenly, as crystalised honey does not conduct heat well.
- Repeat the above steps if the honey is still slightly lumpy.