Sorry to post this somewhat out of place, but I attempted to make the rich Demerara syrup the other night and it ended up completely crystallizing in the fridge. The sugar seemed completely dissolved when I took it off the stove to cool. Any tips?
For what it’s worth, this has been my process. I got the Demerara at Whole Foods which was the only place I could find it. Mixed with water, heated to almost boiling while stirring. Removed from heat and stirred occasionally as it cooled. Put it into one of those plastic dispensing bottles and stored in refrigerator. I did get a very small amount of crystallization on my prior batch but it lasted well over a month and 99% of it was fine. Maybe Peter has some Walter White like suggestions to get me to 100% purity :)
Thanks for the feedback. I left it on the heat after bringing to a near-boil for about 20 minutes. As I said in response to a comment above, I suspect I may have over-reduced and made it too thick. I haven’t had any issues when doing the 1:1 ratio or even a slightly richer 3:2 ratio—just when I tried to do 2:1 did I have the problem. I’m going to give it another shot with the method you suggested.
Sorry to post this somewhat out of place, but I attempted to make the rich Demerara syrup the other night and it ended up completely crystallizing in the fridge. The sugar seemed completely dissolved when I took it off the stove to cool. Any tips?
Did you strain it through a sieve? Sometimes if there are a few sugar crystals remaining, they help the rest solidify
It’s also possible that a lot of the water boiled off if it got too hot, and then the syrup was too concentrated
Great point. That might have been what happened. I think I will give it another go and make sure the ratio is correct and not let it reduce too much.
For what it’s worth, this has been my process. I got the Demerara at Whole Foods which was the only place I could find it. Mixed with water, heated to almost boiling while stirring. Removed from heat and stirred occasionally as it cooled. Put it into one of those plastic dispensing bottles and stored in refrigerator. I did get a very small amount of crystallization on my prior batch but it lasted well over a month and 99% of it was fine. Maybe Peter has some Walter White like suggestions to get me to 100% purity :)
Thanks for the feedback. I left it on the heat after bringing to a near-boil for about 20 minutes. As I said in response to a comment above, I suspect I may have over-reduced and made it too thick. I haven’t had any issues when doing the 1:1 ratio or even a slightly richer 3:2 ratio—just when I tried to do 2:1 did I have the problem. I’m going to give it another shot with the method you suggested.