Love this recipe! In fact, I am making my second batch right now. However the last time I made it there was about 2 inches of the hardest crystalized sugar ever on the bottom of the jar. Heating it wouldn't get rid of it and I am having a hard time scraping it out so I can put the new syrup in the jar. Do you have any idea what I did wrong?
Summer, I'll occasionally get a little bit of crystallization if I don't use it for awhile, but we usually use it up enough that it doesn't have time to do that. I'm not sure why 2 inches of crystalizes would have formed. Unless you made another batch and poured on top of the other with out cleaning the container in between? That is my only guess. I store mine in a glass mason jar. When we go to reheat it I'll put it in a shallow pot of water on a low flame (with the lid off) and let it slowly warm up while I'm making the rest of our breakfast. I'm thinking the crystals might melt if you try that. :)
We use ours up right away so it doesn't happen but my syrup top stays stuck together to the bottom, so I put it in the dishwasher like that and when the load is done I can wash it then. So try that if needed. :)
Love this recipe! In fact, I am making my second batch right now. However the last time I made it there was about 2 inches of the hardest crystalized sugar ever on the bottom of the jar. Heating it wouldn't get rid of it and I am having a hard time scraping it out so I can put the new syrup in the jar. Do you have any idea what I did wrong?
ReplyDeleteSummer,
DeleteI'll occasionally get a little bit of crystallization if I don't use it for awhile, but we usually use it up enough that it doesn't have time to do that. I'm not sure why 2 inches of crystalizes would have formed. Unless you made another batch and poured on top of the other with out cleaning the container in between? That is my only guess. I store mine in a glass mason jar. When we go to reheat it I'll put it in a shallow pot of water on a low flame (with the lid off) and let it slowly warm up while I'm making the rest of our breakfast. I'm thinking the crystals might melt if you try that. :)
We use ours up right away so it doesn't happen but my syrup top stays stuck together to the bottom, so I put it in the dishwasher like that and when the load is done I can wash it then. So try that if needed. :)
DeleteI think if you boil it too long it will crystalize in the jar. Try soaking it in baking soda and vinegar. That should get it out.
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