Honey that has been sitting in a cupboard or refrigerator for a long time will sooner or later become candied. This is a natural process, but not everyone can return the product to a liquid consistency without losing its beneficial properties.
Why honey should not be heated above 40–45 °C
The main common mistake is heating honey in boiling water or on the stove. At high temperatures, enzymes, vitamins and antioxidants are destroyed in it, for which the product is valued.
In addition, overheating sharply increases the level of hydroxymethylfurfural, a substance that has been shown to be toxic and possibly carcinogenic in animal studies.
How to Melt Honey Safely
In order for the honey to become liquid and remain useful, you need to act slowly and carefully. Candidate of Pharmaceutical Sciences Igor Sokolsky advises to act gradually, without sudden heating. Here's what you can do:
- Place the jar of honey in warm (not hot) water to create a water bath;
- wrap the jar in a towel and place it on a radiator or heated floor;
- turn on the gentle heating mode in the multicooker or yogurt maker, setting the temperature to about 40 °C.
Stir the honey periodically until the mixture becomes homogeneous.
Kitchen appliance help
Modern devices can also come in handy. In a multicooker or yogurt maker, it is enough to set a suitable low temperature (about 40 °C) and turn on the soft heating mode. This is convenient and allows you to control the process less manually.
