Post by trappingtime0 on Apr 4, 2016 11:23:31 GMT -5
If you are asking why is it crystalizing? That's just because the sugars in the syrup are condensing and crystalizing its just like what happens to honey.there is nothing wrong with it the syrup is still plenty good.
My guess is your over cooking it. I keep a close eye on mine near the end and finish it on the stove in the house. Once it hits 219 degrees pull it off the heat because its done
