Why Does My Homemade Syrup Crystallized. The sugar dissolves when the water is still hot but then crystallizes when it. The amount of precipitate depends on the solution temperature humidity it can reabsorb water in humid temperatures and how rapidly it cools down.
When sucrose is present in high concentrations like when you are making butterscotch thats loaded with brown sugar the sucrose molecules tend to pile up and crystallize. Crystals throughout the jelly may be caused by too much sugar in the jelly mixture or cooking the mixture too little too slowly or too long. Crystals that form at the top of jelly that has been opened and allowed to stand are caused by evaporation of liquid.
Even heating the water just short of boiling drives off a lot of water.
When sucrose is present in high concentrations like when you are making butterscotch thats loaded with brown sugar the sucrose molecules tend to pile up and crystallize. Also the higher the sugar ratio the higher the likelihood of crystals forming. Consistency of syrup. The sucrose molecules in table sugar have a strong tendency to cling together in dense orderly crystals.
