Working with Sugar: the Magic of Crystallization - Wekiva Culinary

Honey crystallization (or granulation) is a natural process where liquid honey thickens and forms sugar crystals over time. It’s not a sign of spoilage or poor quality—it’s simply a result of the honey’s composition and storage conditions. Here’s a breakdown: --- ### **Why Does Honey Crystallize?** 1. **Supersaturated Sugar Solution**: Honey is mostly glucose and fructose. Glucose is less soluble in water than fructose, so it tends to separate and form crystals. 2. **Natural Process**: Pollen, w