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 Message 17947 of 20656 in Recipe Exchange
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Subject: Re: Problem with Simple Syrup
From: doneil
Posted: Mon Jun 18. 2007, 22:00 UTC
Followup to: "Problem with Simple Syrup"  by Tobinn  (Mon Jun 18. 2007, 17:02 UTC)
> Any thoughts, advice?

Try adding a 1/4 cup of corn syrup, it helps prevent crystallization. Also you 
can add a 1/4 teaspoon of baking soda to prevent the sucrose from hydrolyzing.


-- 
Darcy S. O'Neil 
The Art of Drink
http://www.theartofdrink.com


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