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David J.

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

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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.

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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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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?

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