I’m having a hard time with my latest batch of simple syrup – it’s
crystallizing practically before my eyes. I’m using an empty dry vermouth
bottle (small size) and I’ve had a previous batch in the bottle before without
problem. I made the syrup the way I have before – two parts sugar to one part
water, heated to barely a simmer. I’ve already heated the bottle up by
placing it in a small pot of water to break up the sugar and then poured it
all out into another small pot to reheat and stir but it crystallized right
back within days. The last batch lasted about six months or more at room
temperature before I finished it all without incident.
I can’t figure out why this batch is different somehow; I’ve got a little
Mount Vesuvius in there which, I have to admit, looks kind of cool but
still…..
Any thoughts, advice?