Whats Going On?
Why do I add corn syrup?
Corn syrup acts as an "interfering agent" in this
and many other candy recipes. It contains long chains of glucose
molecules that tend to keep the sucrose molecules in the candy syrup
from crystallizing. Lots of sucrose crystals would results in grainy
this recipe, the cream and butter also act as "interfering
agents"the milk proteins in both help to prevent crystal
Why do I need to stop stirring after the syrup begins to
At this point, you have dissolved the crystal structure of the
sugar. Stirring or other agitation is one of the many factors that
can encourage the fructose and glucose molecules in your syrup to
rejoin and form sucrosecrystals of table sugar.
Why should I wash down the sides of the pan?
The sugar crystals are dissolved at this point in the process.
But a single seed crystal of sugar clinging to the side of
the pan might fall in and is another factor that can encourage recrystallization.