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This actually discussed in Cooks Illustrated this month (issue 141 pg 28). They say to add a small amount of corn syrup to honey to stop crystalization. To qu
by delsarto 10y ago
This actually discussed in Cooks Illustrated this month (issue 141 pg 28). They say to add a small amount of corn syrup to honey to stop crystalization.
To quote some bits "honey crystalizes when moisture evaporates and individual sugar molecules interlock ... corn syrup never crystalizes because it contains fragments of glucose chains"
So it seems like adding sugar (sucrose) doesn't do anything to stop crystalizing, but glucose does?
- semi-extrinsic 10y agoI think this is correct; small amounts of glucose are generally added to foods where it is important to avoid crystallisation or coarse crystals, like in fudge, caramel, hard candies etc.