Is there anything that could be causing this? Is my new hob heating it too fast? Hi Suzie, I'm sorry you're suddenly running into crystallization problems while making syrup! The only thing that comes to mind: are you sure the sugar is properly dissolved before you bring the syrup to a boil? Perhaps your new stove is very powerful and maybe starting the syrup on a lower setting will help you dissolve all the sugar crystals before cranking up the heat to boil the syrup.
Like you said: maybe the mixture is heating up too fast and there's undissolved sugar crystals that float around and initiate the crystallization process. Dear Janice I'm recently into making Sticky buns, I tried several recipes, the cooked sugar bottom later topping is amazing when it's hot and right out the oven.. I don't want that.. Please help Thank you. My question is how to make a caramel sauce that can be easily dissolved in an iced coffee.
The coffee will be very cold when we mix the caramel sauce in it. We do food festivals and we have to work very fast to keep our lines moving quickly. Here's a weird question Could you add invertase to cooled caramel or butterscotch to prevent or reverse crystallization? When I am making ice cream I love them with swirled with fruits or sauces but find they crystallise, but I really like the distinction of the two flavours you get that way.
So after having churned the ice cream I'll be adding in, let's say a chocolate sauce, to get that effect and pop the mix in the freezer. Is any of the above also applicable when freezing or is that another science altogether? That's a great question! So with ice cream making the worry is crystallization of water, i. If you want to add a fruit swirl to ice cream, make sure that it has enough sugar and not too much water so that the ice crystals are finer. This is where a jam or a fruit preserve would be a good choice because they are higher in sugar and have less water.
If the fruit swirl is too watery, you will end up with big shards of ice in the swirl, ruining the texture. I've actually written a post about ice cream making and the ice crystals that form. This was so informative!
Thank you so much. I really enjoyed reading it and will definitely be checking out your other articles. Hi Janice, I am very excited about your website. I am making soft caramel candies and was told by someone that evaporated milk over cream will prevent them from crystallizing. Have you experimented with evaporated milk. Can glucose syrup be substituted with powdered glucose? What in your view the ideal proportion of glucose vs sugar?
Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Facebook Instagram Pinterest Twitter. Easy brioche recipe kneaded with stand mixer ». Baking resources Baking ingredients and pantry staples Baking substitutions Common baking conversions Choosing baking pans How to measure ingredients for baking Mixing methods.
Comments Another educational blog for me! I tend not to make sauces as they add calories!! Would you be open to share your expertise in exchange for the toffee fruits of my labor?
It would be greatly appreciated! Pumps and spigots should be kept clean and free of dust and debris as these can initiate crystal growth in the resin container. Identifying crystallization The ease of identifying whether or not a resin has crystallized depends on the resin in question.
Resins that are formulated to be clear, low color and free of additives are by far the easiest to identify. Any difficulties seeing the bottom of the container may indicate that the early stages of crystallization have begun.
These resins are also the easiest when identifying that the crystallization issue has been resolved as they will return to their clear appearance once the crystallization has been reversed. All three utilize additives to improve flow and air release and, in the case of BRT, enhance optical characteristics. Identifying crystallization in these resins is more difficult since the early stages of crystallization may be masked by the inherent cloudiness or color of the resin. C Identifying crystallization in CLR and BRT must be done by looking for other indicators such as floating crystals, sedimentation, or large masses of crystal growth.
You may also remove a sample of the resin from the container and look for any grainy appearance or inconsistency in how the product flows or pours. Eliminating Crystallization As mentioned above, crystallization is a reversible process. The crystals can be reverted back to their original liquid state with heat. Blending the resin may also be necessary to remove all traces of crystals. This mixing will ensure even heating and provide a uniform resin blend. How to heat resin The most efficient approach to heating resin is the use of a water bath.
This provides the best heat transfer to the crystallized resin and reduces the risk of damaging the container. Where a water bath is not practical, such as in drum or tote sizes, other heating techniques may be necessary. Fine Cooking. Sign Up Login. Photo: Scott Phillips.
Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. Acids will break down some of the sucrose in table sugar into glucose and fructose, so there will be three different sugars present, and crystals will not You can use this method of adding similar but different sugars to have more control over candymaking.
How to use crystals to control candy texture Type of crystal Result How to accomplish numerous, small crystals creamy, smooth candy for fudge, praline, fondant boil the mixture to high temperature for high concentration, let cool slightly, and then stir constantly and vigorously fewer, large crystals chunky texture for rock candy; can also lead to grainy candies usually not desirable boil the mixture to high temperature for high concentration, agitate the mixture while still hot no crystals, or slower crystal formation caramel sauce or brittles, or for slowing crystallization for smoother candies add corn syrup or a mild acid like lemon juice, vinegar, or cream of tartar to the mixture to interfere with crystallization Private Notes Edit Delete.
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