How to Stop Crystallization?

Crystallization may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) or glucose or corn syrup, during the boiling procedure.

Can you fix crystallized sugar?

The easiest way to solve the crystallization (and the most effective) is to add more water. In other words, start over again. By adding the water, the sugar crystals can again dissolve. Simply re-heat the sugar, evaporate the water and try again!

Does lemon stop crystallization?

Lemon juice is our little failsafe to prevent crystallization.