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In addition to their hygroscopic properties, sweeteners can impart flavor to ganache. Honey, maple syrup, and caramel are particularly popular choices. Each of these sugars may crystallize and alter the texture and mouthfeel from smooth to grainy as the ganache ages. To minimize this problem, use only liquid honey or maple syrup and prepare the caramel using the wet method to ensure that all sugar crystals are thoroughly dissolved. Caramel can be added to the cream at the beginning of the process, but if you boil honey, its flavor will be lost. For adding honey or maple syrup, boil the required amount of cream first, then remove it from the heat and add the additional sweetener. As a rule, the amount of added sweetener should not be more than 50 percent of the amount of cream.