Trying to make the buttercream with the egg yolks and cooked sugar - my sugar crystallizes EVERY TIME!
I cook it slow, I cook it fast, I stir it, I don't stir it, I brush the sides down with water, doesn't matter - I get a lump of crystalized sugar EVERY TIME!!!!
1 1/2 lbs sugar with 1/2 cup water - gonna add it to 12 egg yolks and 2 lbs of butter, but I can't get that far
Can someone come over and show me how to do this???????
Maybe it is just me, but that seems like not quite enough liquid for 1.5 lbs. of sugar.
I use 1/3 cup water per cup of sugar and I have never had a problem.
If there is too much sugar it will burn too fast.
Maybe try adding a bit more water next time and see if that helps?
I always cook mine on medium heat and keep the candy thermometer in (I have to with my crappy stove) and stir almost constantly.
That sounds right - I always wondered about the water, it never seemed like enough, I'm gonna increase the water and give it another try. I told my 10 year old that was my last try and I was giving up and he said "Mom, you CAN'T give up! Never give up!" LOL!
Good! Be sure to tell us if it works better this time!
my understanding is when you have the sugar and water on the stove you do not stir and you should have a bowl of water with a pastry brush so you can brush the sides of the pot every once in awhile to keep the sugar from crystallizes. This is what I do and I have never had it crystallize on me. Good luck.
Add a tablesoon or two of corn syrup. Corn syrup will prevent it from recrystalizing.