how to avoid crystallization of powdered sugar
I have powdered white sugar and stored it in a glass bottle. I see the next day that the sugar had crystallized and i cant seem to take it out or anything. Tried to keep under sun. No result. i have no other go than to discard the whole bottle.
Best Answer
First, if you powdered it yourself, you should have added cornstarch, else it goes stone-hard quickly.
Second, you have to keep it away from moisture. The bottle would have to be closed tightly, and you have to use a perfectly dry bottle, not a just-washed one. If you live in tropical region or somewhere else with really high moisture, a bottle may not be a good container, try something wide mouthed from which you can break out the sugar if needed.
For the existing bottle, you might not need to discard it. Try soaking it in a larger water container overnight. With luck, it will dissolve the sugar enough to get it (partly?) out. The resulting sweet liquid can be boiled down to make simple syrup or caramel. You might need to boil it for a long time though, depending on the amount of water used.
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Quick Answer about "how to avoid crystallization of powdered sugar"
First, if you powdered it yourself, you should have added cornstarch, else it goes stone-hard quickly. Second, you have to keep it away from moisture. The bottle would have to be closed tightly, and you have to use a perfectly dry bottle, not a just-washed one.How do you stop sugar crystallization?
Crystallization may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) or glucose or corn syrup, during the boiling procedure.How do you keep powdered sugar from clumping?
To keep powdered sugar from clumping, store it in an airtight container with a lid. Make sure both the container and lid are completely dry before putting powdered sugar in.Why does my sugar keep crystallizing?
Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck. The good news is that adding a little acid, such as lemon juice or cream of tartar, helps it stay fluid.SUGAR FREE SIMPLE SYRUP CRYSTALLIZATION ISSUE! EXAMPLES AND SUGGESTIONS ON HOW TO AVOID!
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