Why does the caramel topping on sticky buns sometimes come out smooth and other times it is crystalized?

Answer

It means your temperature was too hot. This sort of recipe is touchy and one needs to follow the directions to the letter.

Marcy

• You could also replace a spoonful or so of the granuated sugar with light corn syrup. This will not affect flavour or texture but it does provide some protection against crystalizing when you make sugar syrups.

First answer by ID0407240693. Last edit by Deavaindra. Contributor trust: 470 [recommend contributor]. Question popularity: 121 [recommend question]