How to Prevent Sugar Syrup from Forming Crystals (Plus, How to Fix It)

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All about sugar crystallization, and what to do about it
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Dessert and candy recipes often require cooking sugar into syrup. It can be tricky to get sugar syrup right, and you might find yourself getting a grainy, thick, or hard mixture instead of the result you want. [1] We’ve compiled answers to your questions on preventing sugar from crystallizing so you can make the desserts of your dreams.

Things You Should Know

  • Use clean pots, purified or filtered water, and a clean scoop when making sugar syrups to avoid impurities that lead to crystals.
  • Bring the sugar and water mixture to a simmer rather than a full boil. Beforehand, stir and dissolve the sugar into the water before heating it.
  • To fix crystallized syrup, add more water and return the mixture to a boil, or set the container in a bowl of warm water.

How do sugar crystals form?

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    Sugar will latch onto other particulates like burnt caramel or dirt, so once some sugar crystalizes, it’s likely the crystallization will spread.
    • Use a wet pastry brush to scrape off any crystals you see forming on the pot to prevent more buildup. [2]
    • Some candy and desserts like fondant and fudge depend on crystallization, so check your individual recipe to make sure you’re getting the right level of crystallization.
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Why is my sugar crystallizing?

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    Sugar will latch onto particulates like minerals in the water or even foreign objects like your stirring spoon. [3]
    • Thoroughly dry your pots and pans before using them to prevent sugar from clumping in water droplets.
    • If you have water with a high mineral content (“hard water”), invest in a water filter or purifying pitcher. [4]
    • To avoid impure sugar, use a clean scoop when you measure out the sugar. For instance, if you scoop flour with one measuring spoon, don’t re-use the spoon for sugar. [5]

How can I prevent sugar from crystallizing?

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    Then, partially cover the pan/pot and continue simmering for 10 minutes. The lower heat allows the sugar to dissolve more evenly. [6]
    • As an alternative solution, before cooking, add corn syrup or a mild acid like lemon juice, vinegar, or cream of tartar to break up crystallization. This method may still result in some crystallization after 48 hours.
    • For the sugar-water ratio of 2:1 needed for rich syrup, add ¼ teaspoon of either corn syrup or a mild acid. Adding more of the syrup or acid will affect the flavor noticeably.
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    If you’re making syrup with water, stir the sugar into the water to fully dissolve it before you add heat. [7]
    • Use a clean spoon every time you need to stir. The same goes for candy thermometers and any utensils. Particulates on the dirty equipment will result in crystallization.
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How do I fix crystallized sugar?

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    If your sugar has already crystallized in a pot or pan, add more water and return the mixture to a boil to dissolve the crystals. Use a small amount of water (the exact amount doesn’t matter because it will evaporate). [8]
    • Start with a low heat to ensure the sugar doesn’t burn. Once the crystals have dissolved, you can refer back to the original recipe for heat settings.
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    If your crystallized sugar is already in a plastic container (particularly with honey or maple syrup), set the container in a bowl of warm water.
    • If the sugar crystallization is in a glass jar, don’t set the jar in hot water or it may shatter. Scrape the contents into a pot and use low stovetop heat to break up the crystallization.
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How do I clean crystalized sugar off my pans?

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    The boiling water will break up the crystalized sugar. [9]
    • To keep your pots and pans crystal-free, partially cover the pot while you’re cooking the sugar. The steam will make the pot slippery enough to prevent crystals from adhering to the sides.

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      References

      1. ↑ https://opentextbc.ca/modernpastryandplateddesserts/chapter/crystallization/#:~:text=Crystallization%20may%20be%20prevented%20by,syrup%2C%20during%20the%20boiling%20procedure .
      2. ↑ https://latimesblogs.latimes.com/dailydish/2011/10/test-kitchen-tips-keeping-cooked-sugar-from-crystalizing.html
      3. ↑ https://opentextbc.ca/modernpastryandplateddesserts/chapter/crystallization/#:~:text=Crystallization%20may%20be%20prevented%20by,syrup%2C%20during%20the%20boiling%20procedure .
      4. ↑ https://homewater101.com/articles/understanding-softening-process#:~:text=The%20most%20effective%20way%20to,with%20sodium%20or%20potassium%20ions .
      5. ↑ https://opentextbc.ca/modernpastryandplateddesserts/chapter/crystallization/#:~:text=Crystallization%20may%20be%20prevented%20by,syrup%2C%20during%20the%20boiling%20procedure .
      6. ↑ https://www.cooksillustrated.com/how_tos/8617-preventing-sugar-crystals-in-simple-syrup
      7. ↑ https://www.craftybaking.com/learn/baked-goods/candy/problems-and-solutions
      8. ↑ https://www.youtube.com/watch?v=_CpyDCF_Ym8&ab_channel=EverydayFood
      9. ↑ https://latimesblogs.latimes.com/dailydish/2011/10/test-kitchen-tips-keeping-cooked-sugar-from-crystalizing.html

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