Simple Syrup Saga

Baking By Mrs O Updated 17 Feb 2016 , 5:34pm by -K8memphis

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Mrs O Posted 3 Feb 2016 , 3:19am
post #1 of 6

Hi all. I've made simple syrup a number of times and it's turned out fine. However, lately, the sugar has been crystallising. Someone suggested I put in some creme of tartar which worked once. I haven't changed my method or recipe but the stuff just keeps crystallising right back once it cools! I wipe the sides to get rid of any granules of sugar but still have the same issue. Now, I decided to add some lemon juice the last time I made it and it did the trick! However, I don't want a lemon taste in all my cakes. I'll appreciate tips on preventing the crystallisation without the use of lemon juice.  Thanks!

And sorry for the long story :) 

5 replies
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-K8memphis Posted 3 Feb 2016 , 12:02pm
post #2 of 6

cook it with a lid on so that will keep it all condensed on the sides --

but put the sugar in the middke of the pot first then slowly add the water -- don't even stir just jiggle the pot -- boil till it is clear and it should be more than fine -- you're not making it in the microwave or something are yah

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640Cake Posted 3 Feb 2016 , 2:10pm
post #3 of 6

Adding a bit of corn syrup is supposed to prevent crystallization as well.  Perhaps replace a bit of sugar with a bit of corn syrup to help?

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Mrs O Posted 17 Feb 2016 , 7:00am
post #4 of 6

Thank you very much for the suggestions. I'll sure try them out. No, I'm not making it in the microwave smiley.png

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kakeladi Posted 17 Feb 2016 , 2:29pm
post #5 of 6

Hey K8  I always made my simple syrup in the MW.  Never had a problem:)

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-K8memphis Posted 17 Feb 2016 , 5:34pm
post #6 of 6

lynne, cool -- no i've never used the microzapper for this but i will from now on :) so much easier huh -- good call

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