Honey is so yummy. Sweet and golden it is a wonderful item to have in your home to use for medicinal purposes – providing it is raw local honey.
We like to keep some around for helping combat allergies, and it tastes really good on freshly baked biscuits! But what do you do when the smooth, golden deliciousness turns to crystallized sugar? It’s not very good on biscuits anymore and it gets harder the longer it sits on the shelf. What to do? I’m going to show you today how the process I use for Melting Crystallized Honey.
