While making a "sugar" syrup reduction with erythritol, I have noticed that the liquid crystallises upon cooling. Google-fu says two parts of water and one part of erythritol will not crystallise. The two challenges with this are : One, upon boiling, the water content is sure to reduce so the ratio is out of the window and the important one is that the sweetness is diluted and hence reduced. The solution to bumping up the sweetness is to add in a few Stevia drops.
I now have access to some sunflower liquid lecithin - will adding 23 milliliter to one cup of water and one cup of erythritol avoid crystallisation? First time using lecithin - from reading on the internet lecithin will hold on to water and oil. There is no oil in this recipe. But people have used to stabilise xylitol based sugar syrups - hence the question.
How do I make a sugar syrup with erythritol that doesn't crysatllise?