Honey is more viscous than water because of intermolecular forces and entanglements

Honey is more viscous than water because of intermolecular forces and entanglements.

Honey is a mixture of glucose, fructose, water and some other ingredients. Take a look at the structures of the first two: a lot of capacity for hydrogen to take place. Attaction between the molecules hinders their movement.

In addition to the intermolecular forces, these sugar units are far more bigger in size than water molecules. Flowing requires the molecules to be able to move past each other. The bulky molecules get entangled and have a harder time moving.