Not stitting the sugar at all until it is a caramel color will lessen the chances of sugar crystals, just keep the heat on med low to low and allow to happen s l o w l y. Another tip is to add 1 tablespoon of white corn syrup to the sugar in the beginning which keeps the crystals at bay even if you stir the sugar. Couple things I have learned along the way and much easier than messing with pastry brush and water.
@KissHope Working in restaurants, we rarely had time to let things happen slowly! But you're right, those tips will indeed minimize the chance of crystallizing.
For a twist add 2 tblsp of sour cream when pudding has cooled, fold in and return to fridge to set up. Soooo goood.
KissHope 8 months ago
Not stitting the sugar at all until it is a caramel color will lessen the chances of sugar crystals, just keep the heat on med low to low and allow to happen s l o w l y. Another tip is to add 1 tablespoon of white corn syrup to the sugar in the beginning which keeps the crystals at bay even if you stir the sugar. Couple things I have learned along the way and much easier than messing with pastry brush and water.
KissHope 8 months ago
@KissHope Working in restaurants, we rarely had time to let things happen slowly! But you're right, those tips will indeed minimize the chance of crystallizing.
jmfield65 8 months ago