Honey can get hot, but exceeding certain temperatures will degrade its quality. The maximum temperature honey can reach depends on the duration of exposure.
Here's a breakdown:
- Up to 40°C (104°F): Heating to this temperature destroys invertase, an enzyme important for honey's properties.
- 50°C (122°F) for more than 48 hours: Prolonged exposure at this temperature can cause the honey to caramelize, altering its sugars and flavor.
- Above 60°C (140°F) for more than 2 hours: Exposing honey to this temperature for extended periods leads to rapid degradation of its quality.
Therefore, honey should not be heated above 60°C (140°F) for an extended duration (more than 2 hours) to preserve its beneficial properties and avoid rapid degradation.
