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normal. at very low temperatures, honey does not freeze solid; rather its viscosity increases. like most viscous liquids , the honey becomes thick and sluggish with decreasing temperature. at − °c (− °f), honey may appear or even feel solid, but it continues to flow at very low rates. honey has a glass
( °f). [ ] [ ] however, while honey is viscous, it has low surface tension of – mj/m , making its wettability similar to water, glycerin , or most other liquids. [ ] the high viscosity and wettability of honey cause stickiness , which is a time-dependent process in supercooled liquids between the glass-transition...
https://en.wikipedia.org/wiki/Health_effects_of_honey
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