How can I prevent simple syrup from crystallizing?

by KatieK   Last Updated March 14, 2019 15:17 PM

When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?



Answers 7


There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.

ElendilTheTall
ElendilTheTall
March 21, 2011 09:13 AM

I always throw in some corn syrup when make a simple syrup. The extra glucose adds some "chaos" to the mix and keeps the crystals from forming their structure.

I also like to add some cream of tartar to help break up the sucrose in the table sugar into its component parts of fructose and glucose.

gestep
gestep
March 23, 2011 02:14 AM

When my honey crystallizes, I put it in an electric oven set to 50 degrees C for a couple of hours. Perhaps this trick would work with syrup as well since their composition is similar. Also, make sure that there are no crystals when you put it in the refrigerator, they act as seeds on which more crystals grow.

JohnEye
JohnEye
March 27, 2012 18:14 PM

I make a lot of syrup because I love pancakes and waffles. There are a couple of things I do which I have found keep my syrup from crystallizing (this is based on personal experience and not any kind of scientific proof).

1) I only use about 3/4 the amount of sugar. My recipe calls for 2 cups but I only use 1 1/2 cups.

2) I don't boil the sugar. I boil the water, remove it from the heat, and immediately stir in the sugar. just make sure the sugar dissolves completely.

This does make the syrup thinner, but we prefer it that way.

RyanL
RyanL
December 24, 2013 16:47 PM

Simply adding a few drops of lemon juice in boiling sugar solution will prevent it from crystallizing.

anonymous
anonymous
August 21, 2014 18:24 PM

A scrupulously clean saucepan is important. It's possible that banging or scraping the spoon along the insides of the saucepan "seeds" the crystallization process. Also, "A seed crystal is a surface that sucrose molecules (that's the sugar) can begin to attach themselves to—it could be a few sucrose molecules stuck together, a piece of dust, or even a little air bubble." So, stirring well but not crazily is advised.

Hovawart
Hovawart
February 08, 2017 16:05 PM

Add the cream of tartar to the sap to be boiled or to the syrup after boiling? How much additive to add in per unit of sap?

guest
guest
March 14, 2019 15:08 PM

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