Turn runny honey into creamy honey

• Two jars of runny honey (or divide one jar into two smaller containers) 
• A teaspoon 
• A refrigerator (optional) 
• A warm place 
• A small amount of crystallised honey (optional, for seeding)
• Crystallised honey (this can be brought most commonly known as "set honey" or "creamed honey", or you can take crystallised grains that may have formed on your runny honey).

 This experiment is safe for most children but should be carried out with adult supervision where appropriate.

• Wash your hands before and after handling the honey and any equipment.
• Use clean spoons and containers to avoid contaminating the honey.
• If you are using warm water to return crystallised honey to its liquid form, ask an adult for help. The water should be warm, not boiling, as hot water can cause burns.
• Do not heat honey directly on a hob or in a microwave, as it may become very hot and can affect the flavour and quality of the honey.
• Be aware of any food allergies before tasting the honey.
• Wipe up any spills immediately, as honey can make surfaces sticky and slippery.

 1) Prepare your honey

Pour an equal amount of runny honey into two clean jars or containers.

Label one jar "Seeded" and the other "Unseeded".

2) Add a seed crystal

Add one teaspoon of crystallised (set) honey to the Seeded jar.

Leave the Unseeded jar exactly as it is.

Stir the seeded jar gently until the crystallised honey is evenly mixed throughout the runny honey.

 Replace the lid on both jars and make sure they are closed securely. 

3) Leave the honey to crystallise

Place both jars in the same cool location where they will not be disturbed. A temperature of around 10-15°C is ideal for encouraging crystallisation.

Leave the jars for several days, checking them once a day.

4) Observe the Changes

Record your observations each day.

Can you answer these questions?

• Which jar begins to crystallise first?
• How does the texture change over time?
• Can you see tiny crystals forming?
• Which jar develops a smoother, creamier texture?
• Does one jar crystallise more evenly than the other?

5) Observe your crystals

After several days, compare the two jars.

The Seeded honey should usually crystallise more quickly and produce many small, smooth crystals. The Unseeded honey may take longer to crystallise and can develop fewer, larger crystals.

Why do you think adding crystallised honey changed the way the new crystals formed?

Honey is much more than a sweet treat added to your breakfast or a cup of tea. It is a supersaturated solution, which means it contains more dissolved sugar than the water can easily hold.

The two main sugars in honey are glucose and fructose. Both sugars are dissolved in the small amount of water naturally found in honey. However, glucose is less soluble than fructose, meaning it does not stay dissolved as easily.

Over time, some of the glucose begins to come out of the solution and join together. The glucose molecules arrange themselves in a regular, repeating pattern called a crystal lattice. The process of forming these organised structures is called crystallisation.

Before a crystal can grow, it needs somewhere to start. This first step is called nucleation. A tiny sugar crystal, a grain of pollen, or even a small air bubble can act as a nucleation site. This gives the glucose molecules a place to begin arranging themselves into a crystal structure.

In this experiment, one jar of honey has been seeded by adding a small amount of crystallised honey. The tiny crystals already present act as nucleation sites, giving the glucose molecules a starting point. This usually allows crystallisation to happen more quickly and helps create many small, smooth crystals.

The unseeded honey does not have these ready-made starting points, so nucleation must happen naturally. This can take longer and may result in fewer, larger crystals forming.

Temperature also affects crystallisation. Honey crystallises most easily at around 10-15°C. At warmer temperatures, glucose stays dissolved more easily, slowing down crystal formation. At very cold temperatures, the honey becomes thicker, making it harder for the sugar molecules to move and arrange themselves into crystals.

Not all honey crystallises at the same speed. The flowers visited by bees affect the balance of glucose and fructose in the honey. Honey with more glucose (such as oilseed rape honey) tends to crystallise quickly. Honey with more fructose (such as acacia honey) can stay runny for much longer.

This is why two jars of honey can behave differently, even if they look the same.

If you prefer your honey to be runny, you can gently warm the jar in warm water. The crystals will dissolve and the honey will return to a liquid state.

Growing crystals at home is just the beginning.

At CrystoGen, we develop software that helps scientists understand how crystals grow before they even enter the lab. Our simulations support research across pharmaceuticals, advanced materials, batteries and many other industries.

Every crystal starts small... and so does every scientist.

We'd love to see and share what you've grown, so send pictures of your crystals to us at team@crystogen.org!