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Grainy Sticky Roll Glaze


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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.

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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. 

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