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 :) 

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

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?

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

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

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