A spoonful of a product you probably already have in your cabinet can prevent (or reverse) the crystallization of honey as it ages.
Honey is the only food product that never goes bad- though, if you’ve ever discovered a jar of honey forgotten in the back of a cabinet, you know that aged honey turns to an unappetizing, crystallized mess- making it impossible to pour, stir, or spread.
When I saw Alton Brown making simple syrup and explaining the process behind sugar crystallization, and how he used a tiny amount of glucose (aka corn syrup) to change the chemistry enough to make it impossible for the sugar crystal molecules to crystallize in his simple syrup, I began to wonder if the same method would work for crystallized honey.
I asked a beekeeping friend if this method would work, and when the response was a horrified look and mumbles about purity, marketing, and big-business labeling of mass market honey, I decided I’d just experiment.
I wondered if the same basic chemistry that prevented crystallization in simple syrup could rescue honey that had turned to a semi-solid state. Fast forward through an experimental batch and a few weeks waiting to see if the honey recrystallized, and the theory seems to be a success. I wanted to demonstrate for my method for restoring crystallized honey and share the process with my blog audience.
My sage infused honey became crystallized, here I’ll show you step by step how I restored this lump of grainy honey into a pourable liquid again.
Honey – either crystallized or a batch you want to prevent from crystallizing. (Mine is sage infused, hence the floating green leaves)
Scoop crystallized honey into a clean saucepan.
Add a small amount of corn syrup to the warmed honey. (No exact measurement required. For my approximately 3/4 cup honey I used 1 tablespoon) Stir to combine well.
Pour honey into a clean jar (through a strainer, if infused like this sage honey)
Then seal and enjoy! That’s all it takes to restore crystallized honey to a viscous liquid state and change the chemistry enough to prevent crystallization, but not so much that it changes the flavor.