askpixie.
09.20.03
Dearest Pixiestarlet,
What, specifically, happens to honey to make it candy, when it has once been in a lovely liquid form? I always thought it was that there had to be impurities added to it (on purpose, or by accident) for the honey to start to crystallise against, but my prized at-work-for-adding-to-tea-occasionally squeezy bottle of honey seems to have candied on me while I wasn't paying attention. I mean, the whole reason I get squeezy bottles is to stop the evil impurities from candying my honey.
Please help!!!
Love,
Your #8 Fan
(and I would have been higher if it weren't for you meddling
kids!)
#8 (but #1 in my heart),
It's all chemistry, baby.
Or maybe physics.
One of those.
Probably.
Well, at least I know it's some sort of science.
Honey is a super-saturated solution of sugars and those sugars will form crystals; some honeys crystalize faster than others. Slow crystalization results in large, undesireable, yet tasty, crystals. Honey that is crystalized is not "spoiled" honey. Simply melt the crystals by gently warming the honey in a glass jar (not a plastic honey bear) in a pan of water (loosen the cap)or in a microwave (remove the cap)
Interestingly, rapid crystalization results in Creamed Honey, for which people actually pay money. The best creamed honey has crystals so small they cannot be felt in the mouth. And there you have it.
I like honey best while it is still in the comb, and a little crystalized. Just like candy, my friend.
-- pixie
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