On Sat, 3 Nov 2018 16:09:57 -0000, "Ophelia" >
wrote:

>
>
>"Ed Pawlowski" wrote in message ...
>
>On 11/3/2018 10:55 AM, wrote:
>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
>> bottle in boiling water, per se.
>>
>> I managed to break up the bottom layer with a long skewer, but it would
>> take forever to get the pieces out of the small mouth.
>>
>> Anyway, just wondered how well putting a little boiling water into the
>> bottle will work, which is what's recommended here. With comments.
>>
>> https://www.thekitchn.com/is-there-a...e-syrup-226325
>>
>> One thing I wonder is, if I drain all the syrup before putting in the
>> water, aren't the crystals likely to have little maple taste left? (I
>> can't see into the bottle.)
>>
>>
>> Lenona.
>>
>I'd not want to dilute the syrup. I wonder if microwaving it would heat
>it enough to dissolve? You can always cut the top of the bottle for
>access.
>OTOH, is there enough crystals to even bother with? I've had a small
>layer and just tossed it. It would be about a tablespoon at best.
>
>==
>
>It is what I did yesterday with a jar (glass though) of crystallised honey.

I use a lot of honey and when it crystalizes I warm it gently. I've
learned to pour a large amount into smaller jars that are short enough
to fit into my microwave standing up... do not lie them down or you'll
end up with a horrid mess. I use the defrost setting, takes a bit
longer but doesn't ruin the flavor. A gallon jug in an 8 qt pasta pot
of water on the stove top will work, once it begins to simmer lower
the heat to well below a simmer... water at 140ºF is perfect, and be
sure to loosen the cap.