Guides for Avoiding Premature Crystallization

When boiling sugar syrups, I prefer using a copper sugar pot or a heavy-bottomed enamel-coated pan. These pans have smooth surfaces that are not likely to catch any undissolved granules of sugar that could recrystallize the entire solution later when recrystallization is undesirable.

There are other ways to avoid premature crystallization. One is to be certain that all the sugar is dissolved before the syrup boils. Another is to wash down the sides of the pan frequently once the syrup boils, either with a pastry brush dipped in water or by placing a lid on top and letting the condensed steam wash the sides. The boiling syrup should not be stirred since some of the syrup may be deposited on the sides of the pan and can crystallize too. Swirling the syrup to distribute the heat evenly is fine.