I make small batches (2 c sucrose) of VERY basic caramel now and then. I get crystallization EVERY time. I do the wet method (1/4 c water per 1 c sucrose) , no stirring once incorporated. I’ve tried washing the solidified sugar with a wet pastry brush during cooking, and i’ve tried ‘warming’ the sauce pan with heated water to discourage solid crystals on the sides (the kitchen i use is cold ambient). Any tips for an easy, clear caramel?
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