Spray a cookie sheet with unflavored, non-stick cooking spray. Dip a plastic spoon into the thickened honey solution after it has reached the hard-crack stage. Place the spoon onto the prepared cookie sheet, and allow the honey to cool for 1 to 2 hours. As the honey cools, it will become hard and smooth to the touch.

When honey is first harvested from frames of honeycomb, it is a golden sticky liquid. Over time, the natural sugars in honey will start to precipitate into small solid crystals. As the crystals spread through the liquid honey, the whole jar will become solid honey.

Real Honey Crystallizes Crystallization occurs because of the natural qualities inside. The natural sugars in honey (glucose and fructose) will bind together and begin to form little crystals, which can start making your honey harder. With differing blends, some honey will begin to crystallize faster than others.

Crystallized honey is still good–don’t throw it out! Honey is a super-saturated solution of two sugars: glucose and fructose. Since it’s super-saturated, it’s a natural chemical process that some of the sugars eventually come out of solution. Honey will even crystallize when it’s still in the comb.

Disadvantages and risks of honey One tablespoon of honey contains 64 calories, which is higher than that of sugar at 49 calories per tablespoon.

Here are some health benefits raw honey has to offer:

• A good source of antioxidants. Raw honey contains an array of plant chemicals that act as antioxidants.
• Antibacterial and antifungal properties.
• Heal wounds.
• Phytonutrient powerhouse.
• Help for digestive issues.
• Soothe a sore throat.