Crystal Syrup
Ingredients
Directions
Make the syrup
In a pan, combine the sugar and water.
Bring the mixture to a boil, then remove from heat and do not disturb until it is nearly cool.
Crystallize and dry
Place the items you want to crystallize in a pan about 2 inches deep, ensuring it is grease‑free.
Carefully pour the syrup over the items and set aside for 7 hours.
Tilt the pan to drain off all the syrup and let it stand for an additional 2 hours to dry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Forms the supersaturated syrup that recrystallizes as sugar crystals on the items.
- Water
- Dissolves the sugar so it can be boiled into a concentrated syrup.
The step that matters
Leave the syrup undisturbed while it cools. Stirring or jostling the cooling syrup can trigger uncontrolled crystal formation, producing grainy clumps instead of clean, even crystals on the items.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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