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Dessert and candy recipes often require cooking sugar into syrup. It can be tricky to get sugar syrup right, and you might find yourself getting a grainy, thick, or hard mixture instead of the result you want.[1] We’ve compiled answers to your questions on preventing sugar from crystallizing so you can make the desserts of your dreams.
Things You Should Know
- Use clean pots, purified or filtered water, and a clean scoop when making sugar syrups to avoid impurities that lead to crystals.
- Bring the sugar and water mixture to a simmer rather than a full boil. Beforehand, stir and dissolve the sugar into the water before heating it.
- To fix crystallized syrup, add more water and return the mixture to a boil, or set the container in a bowl of warm water.
Steps
How can I prevent sugar from crystallizing?
- Instead of bringing the sugar-water mixture to a boil, only bring the mixture to a simmer. Then, partially cover the pan/pot and continue simmering for 10 minutes. The lower heat allows the sugar to dissolve more evenly.[6]
- As an alternative solution, before cooking, add corn syrup or a mild acid like lemon juice, vinegar, or cream of tartar to break up crystallization. This method may still result in some crystallization after 48 hours.
- For the sugar-water ratio of 2:1 needed for rich syrup, add ¼ teaspoon of either corn syrup or a mild acid. Adding more of the syrup or acid will affect the flavor noticeably.
- Stirring or bumping the pot can result in sugar clumping together and hardening into crystals. If you’re making syrup with water, stir the sugar into the water to fully dissolve it before you add heat.[7]
- Use a clean spoon every time you need to stir. The same goes for candy thermometers and any utensils. Particulates on the dirty equipment will result in crystallization.
How do I fix crystallized sugar?
- If your sugar has already crystallized in a pot or pan, add more water and return the mixture to a boil to dissolve the crystals. Use a small amount of water (the exact amount doesn’t matter because it will evaporate).[8]
- Start with a low heat to ensure the sugar doesn’t burn. Once the crystals have dissolved, you can refer back to the original recipe for heat settings.
- If your crystallized sugar is already in a plastic container (particularly with honey or maple syrup), set the container in a bowl of warm water.
- If the sugar crystallization is in a glass jar, don’t set the jar in hot water or it may shatter. Scrape the contents into a pot and use low stovetop heat to break up the crystallization.
Expert Q&A
Video
Tips
References
- ↑ https://opentextbc.ca/modernpastryandplateddesserts/chapter/crystallization/#:~:text=Crystallization%20may%20be%20prevented%20by,syrup%2C%20during%20the%20boiling%20procedure.
- ↑ https://latimesblogs.latimes.com/dailydish/2011/10/test-kitchen-tips-keeping-cooked-sugar-from-crystalizing.html
- ↑ https://opentextbc.ca/modernpastryandplateddesserts/chapter/crystallization/#:~:text=Crystallization%20may%20be%20prevented%20by,syrup%2C%20during%20the%20boiling%20procedure.
- ↑ https://homewater101.com/articles/understanding-softening-process#:~:text=The%20most%20effective%20way%20to,with%20sodium%20or%20potassium%20ions.
- ↑ https://opentextbc.ca/modernpastryandplateddesserts/chapter/crystallization/#:~:text=Crystallization%20may%20be%20prevented%20by,syrup%2C%20during%20the%20boiling%20procedure.
- ↑ https://www.cooksillustrated.com/how_tos/8617-preventing-sugar-crystals-in-simple-syrup
- ↑ https://www.craftybaking.com/learn/baked-goods/candy/problems-and-solutions
- ↑ https://www.youtube.com/watch?v=_CpyDCF_Ym8&ab_channel=EverydayFood
- ↑ https://latimesblogs.latimes.com/dailydish/2011/10/test-kitchen-tips-keeping-cooked-sugar-from-crystalizing.html
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