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Acids, such as cream of tartar, can interfere with the formation of crystals by inverting sugars. Without it, you need to be more careful/lucky... To quote Cooks Illustrated [It's for simple syrup but point still holds]: Simple syrup crystallizes when enough of the sugar molecules stick to one another that they become insoluble in the water... To find a ...


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Try a double boiler, like a ganache


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