How to Liquify Crystallized Honey and the Best Way to Store It

When you know all the benefits of honey, it might just become your new best friend.

Crystallized honey can be turned liquid again with the help of a stove. PawelKacperek/Shutterstock

It’s discouraging when you reach for the honey only to discover that it is no longer a smooth liquid but all grainy—like sugar. You may even toss it into the trash, assuming that it has gone bad and is no longer edible. Truth be told, it is still perfectly delicious and nutritious, and it’s easy to turn it back into its liquid self.

First, if your crystallized honey is in a plastic container, transfer as much as you want to liquefy to a glass container with a lid. Apply the lid. Then, you have three choices:

Stovetop Method

Set a pan of water over high heat and bring it to a boil. Turn off the burner and allow the water to cool for about five minutes, or until it is below 140 degrees Fahrenheit. Set the honey in the water. Cover the pan. Check after an hour or so, stirring the honey as needed.

Slow Cooker Method

Set the covered honey in the slow cooker. Add enough water to cover the honey container halfway. Cover the slow cooker and set it to low. After 30 minutes or so, check the water temperature to make sure that it is not higher than 140 degrees F. If it is, add a little cold water. If not, allow it to continue until the honey is liquid.

Sous Vide Method

If you have a sous vide cooker, place the tightly closed honey container in the water. Set the sous vide to 140 degrees F. Allow it to cook for several hours, as needed, to achieve liquid honey.

FAQs

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