A client phoned me a while back, worried: ” My honey is frozen!” Some people think that crystallised honey is filled with sugar and therefor fake.
Let’s talk a bit about different sugars and crystallisation. Raw Honey (not-heated and unfiltered) will crystallise quicker than commercial honey. The reason for that is that crystallisation takes place around a pollen particle. If the pollen in the honey is not removed, it enables the crystallisation to occur evenly throughout the whole bottle. If it is raw honey, the honey will first turn milky or cloudy, and will crystallise evenly throughout the whole bottle.
If the honey is NOT raw, ( filtered and heated) it will take much longer to crystallise, because the pollen is out, and there are very few particles that the natural sugars can attach to, to let crystallisation progress. Commercial squeezie bottles falls in this category. The honey is heated and filtered, and takes a long time to crystallise.
If you buy honey and it starts to crystallise from the bottom of the bottle, then it means sugar (sucrose) has been added. In other words: If the top part of the honey in the bottle stays clear, and crystallisation happens from the bottom up, the honey has been mixed with sugar syrup. The reason being sugar crystals are much heavier than the natural fructose and other simple sugars that naturally occur in Raw honey. The heavier Sugar (sucrose) crystals go down to the bottom of the honey jar, and crystallisation happens from there.
Crystallisation in Raw honey does not take away any health benefits. Raw Honey is a super food. When it becomes thick and fudgy, it is the best and healthiest fudge that exist.
If you prefer your honey runny, it is still the best choice to buy Raw honey, for all the health benefits. If you want to melt your crystallised Raw honey, put the honey container in a bowl with warm water. NOT boiling, just warm. Gently melt it over a long while, as to not damage the live enzymes by heat. Never melt the Raw honey in the microwave. Microwaves generate uneven heat. Parts of the honey will be damaged, while other parts will still be crystallised.
Different plant species makes honey that naturally crystallise at different speeds. Eucalyptus Raw honey crystallise very fast, as do Boekenhout, the reason being high volumes of pollen naturally produced in those plant species. Kidney Bean Raw honey takes much longer to crystallise, due to the very low pollen count of naturally occurring pollen in the kidney bean plants.
Enjoy your thick, fudgy, frozen Raw honey! …or get your Raw honey here.