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?
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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. |
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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. |
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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. |
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