Clear and golden: a simple way to save old crystallized honey
Sunflower honey crystallizes the fastest, followed by buckwheat and linden products.
Acacia, chestnut and cherry honey are the leaders in maintaining a liquid consistency – from 4-6 months to 2 years.
It's a shame to throw away crystallized honey, but people are reluctant to eat it. Many people like the transparent and golden product.
Honey that is too thick is inconvenient to use in cooking. Therefore, experienced cooks have come up with a trick to return the sweet ingredient to its former consistency.
Chefs melt down candied honey. After all the manipulations, they get syrup.
Honey is placed in a saucepan, hot water is added and it is boiled. The product turns into honey syrup, transparent and viscous.
This is an ideal way to implement any recipe. In addition, after remelting, honey retains the desired consistency for a long time and does not crystallize.
But there is a downside. In hot water, especially boiling water, honey loses its beneficial properties. The dry residue is an ordinary sweet ingredient that can be added to a pie or other dessert.
