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Can I Eat Crystallized Honey?

10/31/2016

Carolyn Bell, RDN – Registered Dietitian Nutritionist

Why does honey sometimes become thick, cloudy and crystal-like?  This is called crystalized honey, and it most often happens due to exposure of varying temperatures.  Honey prefers warm temperatures, but not too warm – 70 degrees is just about right.  Cold temperatures can cause early crystallization (store in a cabinet or pantry; not refrigeration).  Crystallization is not harmful and it is still okay to eat the honey.  To “de-crystalize” honey, place the container in a bowl of hot water (although not too many times or it will encourage bacteria growth).  Honey can last for many years on a shelf; at the right temperature.

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