"Dan Listermann" <dan@listermann.com> wrote in message news:<vfh4qblscsoi0e@corp.supernews.com>...[color=blue]
> "Droopy" <Droopy68516@yahoo.com> wrote in message
> news:326dad34.0306240939.4f38f27c@posting.google.com...[color=green]
> > Now, with that being said, most honey you will find will get you
> > nowhere near 42 ppg. Generally it is around 17% water, but I do
> > believe it is possible to make a sugar solution that will stay liquid
> > at high (~90% sugar)concentrations.[/color]
>
> I would have to believe that any such honey would be highly unstable at room
> temperatures. The honey we have in the store - about 36 ppppg - will
> crystallize eventually at room temperature. When the bucket empties we
> sometimes heat up the crystals to blend the reliquified honey in with the
> next batch.
> --
> Dan Listermann[/color]


You are right, I have seen sugar crystals form in honey.
Thermodynamically though it is hard for them to do so and it does take
a while. The honey I have seen it in was sitting on my parents stove
for several years.