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 Message 17948 of 20656 in Recipe Exchange
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Subject: Re: Problem with Simple Syrup
From: Tobinn
Posted: Tue Jun 19. 2007, 13:09 UTC
Followup to: "Re: Problem with Simple Syrup"  by doneil  (Mon Jun 18. 2007, 22:00 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.

would you recommend adding the corn syrup AND the baking powder or just one or 
the other?


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