What makes some honey turn to sugar quicker than other honey?

Answer 1

That would be water content. The honey with less water content (therefore, a higher concentration of sugar) would tend to crystallize faster as the water evaporated. Also the type of honey and the way the honey is processed would affect its crystallization.

Answer 2

Honey is a supersaturated soluction of sugar and water in liquid form.... so it depends upon the water content of the honey.

Any changes in the "sugar" to water ratio will start the crystallization process.

You'll find this happening quicker in raw honey, unfiltered honey and honey purchased at a local farmer's market... due to it being a natural product and unprocessed.

The honey purchased at the supermarket is heated to a certain temperature... which ensures a consistent water content which in turn reduces the chance of crystallization to occur.

This is similar to making candy from sugar and water... the more water evaporated the harder the candy.

Answer 3

Honey crystallizes after it gets hot and cools off again