Grainy Sticky Roll Glaze

[David J.]

I’ve been getting poor results with an old Betty Crocker recipie for Pecan Sticky Rolls.  The glaze starts out smooth, but ends up crystallizing and I don’t know if it is the recipe, my technique, or something else.

 

It specifies 1 cup brown sugar and 1/2 cup margarine (I substitute butter), melted to boiling, then add 1/4 cup dark corn syrup. That is poured in a pan with Pecans and the rolls are placed face down and the whole thing baked at 350 after a second rise.

[pastrygirl]

When does it turn grainy?  Going into the baking pan or after baking?

[David J.]

It comes out of the oven nice and gooey, but crystallizes later.  I haven’t timed it, but I think it’s after a day or so.

[David J.]

[pastrygirl]

29 minutes ago, David J. said:

It comes out of the oven nice and gooey, but crystallizes later.  I haven’t timed it, but I think it’s after a day or so.

 

Well then clearly you need to eat them all straight out of the oven   Or you could try adding more corn syrup. 

[Isabelle Prescott]

These are only good the first day.  I'm 83 years old and have been making them forever. 

 

[Merry Berry]

Looks like what would happen when a student would invariably put a sugar product in the cooler overnight thinking it would preserve it.  Just a wet, grainy mess the next day.  How are you preserving them?