Years ago I switched away from white sugar as much as possible. That meant using honey in my coffee and it wasn't difficult at all to get used to. Since then I've used it in bread baking also. When fall arrives in Ohio, temps in my kitchen often fell below 70 degrees and the honey would begin to crystallize. I'd heat it to re-melt but that got old.
That is awesome! Going to try it tonight. thanks
Remelting honey should be done by setting in a pan of warm water. Anything over 160 degrees F, destroys the enzymes. We are old beekeepers (5,ooo hives approx)
To keep honey from crystallizing, just turn the jar over once a week or so. Honey is one of nature's miracles, because it is the only known food which does not spoil, ever. Honey has been found in Egyptian tombs, crystallized but still edible, after many thousands of years. Just keep it moving, and it can't crystallize.
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