How to liquefy hardened honey

Make honey liquid again - that's how it works!

Natural honey contains sugar molecules that interlock with one another. This is how crystallization occurs. Some honey candy extremely quickly, with some it takes a long time. There are two ways to reverse the crystallization: heat or stir. Since stirring in a standard jar is not particularly practical, the heat remains to liquefy honey.



Honey generally likes it warm. At a high ambient temperature, it even becomes liquid again very quickly. However, it is a bit of a tightrope walk, because if the ambient temperature is too high, the valuable ingredients such as the enzymes are lost.

Delicious honeys in our shop:

The microwave (not a good idea)

Microwave honey is sure to be one of the fastest ways to liquefy it again. But: Since the microwave heats the contents differently, it can happen that part of the honey becomes too hot, while other areas of the honey remain cold - and therefore candied. The microwave is therefore ruled out due to its uncontrollable heat distribution. Because here too: Valuable ingredients are lost from 40 degrees.

The heater (for the patient)

Mid-level heating is the ideal option. Place the honey jar on the heater and the rising heat slowly heats the honey up. The slow heating melts the sugar crystals and it liquefies again automatically. The more hardened the honey, the longer it will take. But after a few days at the latest, a rock-hard honey mass in the jar would be soft as butter again.

The water bath (the optimal variant)

The water bath is a simple way to make honey liquid again. Make sure that the water does not heat up over 40 degrees, because the ingredients such as enzymes are not heat-stable and would be destroyed very quickly at ambient temperatures of over 40 degrees.

The stirring (for the very patient)

Honey also liquefies very quickly when stirred. The beekeeper does nothing else with the creamy honey variant: he stirs the honey. As a result, the toothed sugar crystals are broken up and rounded off. As a result, the fine crystals can no longer interlock with one another. However, in terms of handling, it is of course not that easy to stir the honey in the large (small) jar that is common in households.

Fine creamy honey from beegut

If you buy honey in the creamy variant, the question of how you can liquefy your honey again does not arise at all. Because then the honey has already been professionally stirred by the beekeeper - a process that often takes several days. As a result, the toothed sugar crystals have already been ground off and can no longer connect to one another.

Many blossom honeys are creamy mixed - and therefore always ready to be enjoyed. And if you prefer clear honey, then try our forest honey or sweet chestnut honey - a real Black Forest specialty - and forest honey stays liquid for a long time.