Sugar syrup crystallizing

[ackosel]

A couple months ago, I made a batch of sugar syrup for adding to my soap batter. I keep it in the refrigerator, and when I used it this week, I found chunks of crystallized sugar floating in the solution, and quite a bit sticking to the bottom of the jar. Would heating the jar melt the crystals similar to heating honey to change it from solid to liquid? Should I just use it as is? Strain out the crystals? Throw it away?

 

[Servant4Christ]

I would just strain them out when using the syrup. You can add a little water and heat it, though. Happens in maple syrup making, too, if the syrup gets too concentrated when boiling down.

 

[ackosel]

Thank you!

 

[Servant4Christ]

Just keep an eye out for mold. I never keep simple syrups for more than a couple weeks (refrigerated) because there is the potential for mold to grow.

 

[ackosel]

Just keep an eye out for mold. I never keep simple syrups for more than a couple weeks (refrigerated) because there is the potential for mold to grow.

Again, thank you! Next time, I'll make a much smaller batch of syrup. It'll take me FOREVER to use what I have!