NOON
You never see a layer of fungus on top of a jar of honey as can happen with jam. Why? Why is honey so efficient in killing of microorganisms or at least preventing them set up home.
“Because honey is hydroscopic, it is extends the shelf-life of baked goods. They are less likely to dry out because the honey absorbs moisture from the surrounding air. If you want to try this out, bake a batch of cookies using sugar. Then make a second batch replacing half of the sugar with honey. To do this you need to reduce the liquids in the recipe by 1/4 cup for each cup of honey (because of the water in the honey… remember, about 19%) and reduce the cooking temperature by 25 degrees. See which batch survives longer.”
Here is a link to the possible reasons.
