Honey may harden if stored for a long time.
This process is called "crystallization". More commonly, there is a simpler name - "sugaring".
There is nothing scary about the phenomenon itself. On the contrary, it is evidence of the naturalness of the product.
Even after hardening, honey retains both its taste and beneficial properties.
However, the candied product has an unpleasant consistency. In addition, it is very inconvenient to consume.
Of course, the cook wants to return the honey to its fluidity. And achieving such a result is very simple.
The fastest way
A container with crystallized honey can be placed in a microwave oven for two minutes. Longer heating can spoil the product.
It is advisable to melt a small portion: this approach will speed up the process and reduce the risk of deterioration of the honey consistency.
It is worth emphasizing that using a microwave oven has a serious drawback: honey heated in a microwave oven loses many of its beneficial properties.
Other methods
If a cook wants to preserve all the important compounds in a product, it is better to use another life hack.
So, you can melt honey in a water bath. To do this, you need to use two saucepans: one large and the other small.
Water should be boiling in a large pan. The second pan should hang over the hot liquid.
It is advisable to secure the small container well. You also need to make sure that no water gets on this pan.
There is an even simpler way. Just put a jar of honey in a pan with warm water. The temperature of the liquid should not exceed +40 degrees.
When melting honey with water or steam, the product must be stirred constantly with a spoon until the honey becomes sufficiently liquid.
