> > 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.
I am supposing light corn syrup not dark. A 1/4 of corn syrup and 1/4 tspn of
baking soda to how much water and how much sugar?
I added a "dollop" of the dark corn syrup (as that's what I had in the
cupboard at the time). Naturally, the syrup is now dark which affects the
colour and the syrup now has sort of dark musky overtone - not altogether
unpleasant. I'm not convinced yet but I think I probably made something of a
happy mistake. Anyway, I was looking to also do a batch with right
ingredients and proportions.