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 Message 17945 of 20656 in Recipe Exchange
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Subject: Problem with Simple Syrup
From: Tobinn
Posted: Mon Jun 18. 2007, 17:02 UTC
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?


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