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No, sugar will never turn sour after long cooking, no matter how long you cook it. This must be some myth. If you take your sugar beyond caramel and into a burned stage, it can become acrid with a faintly sour taste. But this cannot happen as long as there is any moisture in your food. The whole content of the pot will have to be a single black lump of ...


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


If by going bad you mean becoming unsuitable for consumption due to toxicity, sugar, when stored properly, does not go bad for at least a few years. By storing properly I mean storing it in conditions of low humidity, as it absorbs humidity (water) from the air. This property is called hygroscopy. However, it may lose some of its mechanical properties, form ...

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