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 primary sugars in honey, types crystals. The speed of crystallization is dependent upon components comparable to temperature, storage situations, and the kind of honey.
Crystallized honey has a special texture and taste than liquid honey. It’s usually creamier and fewer candy. Some folks want the style and texture of crystallized honey, whereas others want liquid honey. Crystallized honey might be re-liquefied by heating it gently.