A while ago I contacted a gentleman at a 'Honey Board' via the www. I too
wondered about the crystalization of honey. He replied that it is a normal
occurance and gently heating (you don't want to make candy) by either a low
cycle in the microwave or in a pot of hot water was the best way to
re-liquify the solid mass. His suggestion, however, was to make sure that
there are no crystals left in the re-liquified honey or it will re-solidify
I had known the trick for liquifying but didn't ever worry about getting
all the crystals...'just enough for now' seemed as good a trick as any.
Since getting his post, I have made sure that all the crystals are gone, and
sure enough, the honey stays liquid much, much longer.
Good Luck and Happy Baking to all.
Eve Dexter email@example.com
c/o Old Bell Farm