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When making candy what causes
my syrup to sugar (crystallize)?
Q: When making candy what causes my syrup to sugar?
A: When making sugar-based candy/syrup, the batch
can "sugar" or more aptly, crystallize at any time
during the cooking process. Basically, the reason crystallization
occurs is because melted sugar crystals much prefer to be in
their original dry, stable state and will jump at any chance
to change back and all it takes is one lone tiny crystal perched
at the side of the pan to act as a seed causing nearby crystals
to quickly join in and before you know it, it's "crystal-mania"
and the whole batch is ruined!
Tips to help prevent crystallization
from occurring during candy making:
- Dissolve sugar completely before
mixture boils.
- If crystals form on the side
of the pan, brush them down into the syrup with a pastry brush
dipped into hot water, or tightly cover the saucepan and let
the mixture cook for about 3 minutes. This causes steam, thereby
melting the sugar crystals that may have adhered to the sides
of the pan.
- Avoid stirring syrup once it
begins to boil unless the recipe instructs otherwise.
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