I've been having trouble getting my confectionery fondant to properly crystallize. I'm using the Greweling recipe (by weight: 1 part water, 1 part glucose syrup, 5 parts sugar; cook to ~240F, agitate when it cools to 120F). When I begin agitating it on my marble slab with my scraper, it quickly becomes very sticky and viscous - nearly impossible to work with. After about 15 minutes, it becomes opaque white, but it remains a sticky, very viscous mass, much like saltwater taffy but denser. Even when I continue to agitate it for an additional 20 minutes, it never seems to reach the short, crumbly texture that it's supposed to. Even leaving it to ripen overnight in an airtight container overnight makes no difference. I've tried 4 or 5 times now, and the same thing happens each time. As an experiment, I left some exposed overnight and, by the next morning, it was the proper texture: it would hold together, but it wasn't sticky at all, and it was slightly crumbly around the edges when molded. The pictures of the agitation process in Greweling's book seem to show a much thinner syrup that looks easier to work with. The last picture shows a short-textured white mass that looks like a white frosting. I've done some research online, but I haven't found any helpful information.