To avoid crystals, maximize the variety of sugars. For example, if you had 20 different molecules, they wouldn't pack into crystals very well. If you are being

To avoid crystals, maximize the variety of sugars. For example, if you had 20 different molecules, they wouldn't pack into crystals very well. If you are being a perfectionist, I think you'd want to do this by molar proportion rather than mass or volume. For those paying less attention, by "different" I don't mean white sugar and raw sugar. Those are the same molecule.