WHAT IS CANDIFIED HONEY? Candied honey is the name given to honey that has been kept at a certain temperature, has been aerated or has remained stable, and freezes over time, turning into crystal, sugar, salt or cream form. Contrary to popular belief, crystallization (freezing-sugaring) will be delayed in unripened honey and in honey from bees fed with sugar syrup, as the amount of sucrose will be high. As can be understood from these statements, the judgment that crystallized honey = sugary honey is completely wrong. On the contrary, honey obtained by adding sugar syrup crystallizes later or does not freeze at all. Because honey, which contains heat treatment and additives, is now separated from its true chemistry. WHAT SHOULD BE DONE TO PREVENT HONEY FROM BECOMING SWELFY? In the winter when the weather is cold, bees try to warm their hives and increase the temperature, in the summer they use their wings to make propellers and cool them by blowing air. Bees keep the internal temperature of their hives constant at approximately 34-35 degrees Celsius. It is insulated with beeswax and propolis inside the honeycomb cells. The freezing of honey is minimized. However, some exceptional honeys can be seen to freeze even while in the hive. In short, you can store it on a shelf at room temperature. * Do not put it in the refrigerator. * For our more detailed and scientific article, please review our Candied Honey Blog Post (baldukkani.com.tr)