Hi 

I made corn syrup for the first time a few days back. I used cream of tartar and also covered the bowl with a lid for 2-3 minutes as suggested in the recipe, to avoid crystallisation. It seemed perfect, but when I took it out today for using in a recipe it was all crystallised. What could be the reason and how can I avoid it? My cream of Tartar packet has an expiry date of 10 Oct 2017. So it should still work ...right? 

you made corn syrup? what is the recipe?

did you make fudge??

cream of tartar doesn't prevent crystalization as far as i know --

i use cream of tartar in fudge and that might be something to put a lid on to keep from crystalizing?? or put it in egg dishes like meringues, use it for leavening --

how did you make the corn syrup?

I used this recipe http://www.food.com/recipe/homemade-corn-syrup-substitute-simple-syrup-74080

I had read somewhere that cream of tartar, and alternatively lemon, is used to prevent crystallisation. I needed the corn syrup for making modelling chocolate, which turned out all crumbly, so I am wondering if corn syrup was the problem. 

I haven't been able to reply for days. Sometimes the threads are there, sometimes they aren't. I can't reply to the other thread you created. I have this video saved and she shows you how to fix the chocolate. Take a look and see if it helps. 

I just go to the store and buy corn syrup. It is really cheap and I use a couple of tablespoons in my frosting to make it easier for piping lines. It keeps in the refrigerator for a long time. It is much easier than trying to make it.

Thanks ypierce82

We don't get corn syrup here actually. That´s why I had to make it. The recipes online are pretty straight forward.

yeah and this recipe gets good reviews -- i see what you mean now about the cream of tartar -- same usage as for my fudge recipe -- you got it all the way up to soft ball stage? wonder why it doesn't work --

here's a random thought -- if you add a teaspoon of honey or maple syrup or agave or something like that -- there's a rice syrup too -- it will also help avoid the crystalization --

ok, one more thought -- you want zero water, zero condensation to form -- so it has to be perfectly room temperature before you put a lid on it -- water will cause your chocolate to seize -- and any little bit of heat will create condensation if you seal it up -- 

cool recipe though -- best to you -- hope this works out for you!

Ya, I heated it till the soft ball stage. Had even calibrated my candy thermometer. Shall try adding honey or maple syrup next time. Thanks!