Crystallizing honey is a means of turning liquid honey right into a stable or semi-solid state. It happens naturally over time as glucose, one of many foremost sugars in honey, types crystals. The speed of crystallization will depend on elements akin to temperature, storage circumstances, and the kind of honey.
Crystallized honey has a distinct texture and taste than liquid honey. It’s typically creamier and fewer candy. Some folks want the style and texture of crystallized honey, whereas others want liquid honey. Crystallized honey will be re-liquefied by heating it gently.