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scott123

scott123

The primary anti-crystallization agent in your recipe is the corn syrup.  If you want to avoid crystallization, increase the corn syrup- and decrease the white sugar as well.  Maybe someone else could chime in with a suggested ratio, but, to start, I might try increasing the corn syrup by 50 grams and decreasing the white sugar by 40 grams. If that doesn't stop the eventual crystallization, try 100 more and 80 less, respectively.  The additional water in the syrup won't make a difference since you're boiling it away to reach 320F anyway.

Also, the instructions to avoid scraping the pot are most likely to avoid crystallization.  Once you conquer your crystallization issues with the additional corn syrup, you might play around with scraping.  At that point, scraping shouldn't make a difference.

scott123

scott123

The primary anti-crystallization agent in your recipe is the corn syrup.  If you want to avoid crystallization, increase the corn syrup- and decrease the white sugar as well.  Maybe someone else could chime in with a suggested ratio, but, to start, I might try increasing the corn syrup by 50 grams and decreasing the white sugar by 40 grams. If that doesn't stop the eventual crystallization, try 100 more and 80 less, respectively.  The additional water in the syrup won't make a difference since you're boiling it away to reach 320F anyway.

Also the instructions to avoid scraping the bowl are most likely to avoid crystallization.  Once you conquer your crystallization issues with the additional corn syrup, you might play around with scraping.  At that point, scraping shouldn't make a difference.

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