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Crystallization and Inversion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Graininess is a common fault in many candies and desserts. Graininess results when cooked sugar crystallizes—that is, turns to tiny sugar crystals rather than staying dissolved in the syrup. If even one sugar crystal comes in contact with a cooked syrup, it can start a chain reaction that turns the whole thing into a mass of sugar crystals. This effect of sugar crystals on a syrup is called seeding.

To avoid crystallization during the first stages of boiling sugar syrups, use one of the following techniques. Do not stir the syrup in either method:

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