Introduction: Decrystallizing Honey
It is very rare that Honey actually goes bad. The most common affliction facing honey is crystallization.
Picture it .. There is your honey, minding it's own business. Nestled snugly in its little plastic bear shaped bottle. All golden and see through. Then one day ... *BAM* .. your honey gets all cloudy and grainy. It stops taking your calls. It won't come out of the cabinet. And the big dance is coming up next weekend. *sigh*
Don't throw that Honey out just yet. It can be saved.
Step 1: Salvation in One Easy Step
Grab your double boiler. Don't panic if you don't have a double boiler ( I don't) you can make one out of two pots.
Put about an inch of water in the bottom of the double boiler and turn on the heat.
Put your crystallized honey into the top of the double boiler.
Warm the honey until the crystals dissolve.
Step 2: Bill Nye Time
At around 100 degrees the crystals will begin to dissolve.
by the time the honey gets up to around 140 degrees all the crystals should be gone.
Pour you honey into its container and let it cool.