Share 'Caramel - changed sugars, now it gets grainy quickly'
I used to use white sugar and sorghum syrup, now I use organic cane with sorghum syrup and brown rice syrup.
The pieces are stable for a couple of days, then begin to crystalize.
Suggestions? Is it balancing fructose / sucrose?
You can share this discussion in two ways…
Share this link:
Send it with your computer's email program: Email this