Anyone look in the bottom of the plastic $15-$20 maple syrup jug (think costco or target) and also view what shows up to be a bunch of maple sugar? It takes me a couple of months to make it through a jug so I'm not suprised to see some of it crystallize after I imagine it loses some water.

You are watching: How to get rid of maple syrup crystals

I try and be frugal and also not food wasteful; I will certainly use that last little of ketchup, mustard, or pasta sauce via a bit of water and also add it right into something I'm cooking.

I see all that goodness and also understand not exactly how to extract or make use of this.

I've considered adding warm water yet don't think it would certainly disfix it unmuch less boiling, and also take into consideration it may melt the plastic.

I've also thought about shattering or hacking open the jug however its made of pretty difficult plastic.

Or perhaps I simply need to learn to let go, or possibly the actual answer is move your syrup to one more even more conveniently utilizable container after opening it.

Anyone else have actually this problem?


22 comments
share
save
hide
report
83% Upvoted
This thcheck out is archived
New comments cannot be posted and also votes cannot be cast
Sort by: best


*

level 1
· 6y
I've had this problem through honey. I include warmth water and swirl it around, and then double-boil it a little (not rolling boil, however warm enough) to speed up the dissolving.


8
Share
ReportSave
level 2
· 6y

You don't also have to execute that. Just microwave it a little at a time and stir till the crystals are liquified.


7
Share
ReportSave
Continue this thread 


level 1
· 6y
Maybe simply add some water to the bottom of the jug and also let it remainder tright here a day or two, see if it dissolves?

(My last jug of maple syrup appeared to have actually mildew or somepoint on peak prior to I finiburned it. Proof that either a) I shouldn't have left it out on the respond to or b) the syrup was watery. Maybe both? Was seriously annoyed that I had actually to throw it away. New one's in the fridge, different brand also.)


7
Share
ReportSave
level 2
· 6y

I shouldn't have left it out on the counter

Yeah, Canadian right here. Keep it in the fridge.


8
Share
ReportSave
Continue this thread 


level 2
· 6y
Chef/Owner | Gilded Commenter
The gunk growing on the syrup is a mold - a special type of fungus that have the right to tolerate the high sugar/low water setting that is syrup. Tright here are a fairly small number of these xerokind fungi that will colonize syrup, including Wallemia sebi, probably the the majority of widespread.

This bit tendrils are why actual syrup have to be stored cold - either in the fridge or the freezer.


4
Share
ReportSave
Continue this thread 


level 2
· 6y
You could have actually boiled it and it would have been safe to use again


-2
Share
ReportSave
level 1
· 6y

I ran into this a couple of days back. Generally we use it up lengthy before this point. I sindicate heated it in the microwave, simply 10 sec or so at a time, feeling the temperature of the bottom of the (plastic) jug and swirling it. The large lump of crystallized sugar liquified before the jug gained very hot.


2
Share
ReportSave
level 1
· 6y
Chef/Owner | Gilded Commenter

Like honey, maple syrup is a supersaturated solution of a couple kinds of sugars, some which come out of suspension and crystallize reasonably quickly. You can help prevent the difficulty by (a) storing it cold, (b) storing it in glass or ceramic, not plastic which is slightly porous, (c) using it quicker and (d) shaking/stirring it well on a consistent basis.

If you suspect the crystals are creating you can gently warm the syrup and also most of the crystals will certainly disdeal with. If you wait till nothing is left but crystals at the bottom of the bottle you will certainly must add a little solvent (water or milk or ...) and also then gently warm. Just like a lot of points cooking, the appropriate combination of time and also temperature will yield the best results and boiling is mainly hotter than you need or desire.


2
Share
ReportSave
level 2
· 6y
Food Geek/Gilded Commenter

maple syrup is a supersaturated solution of a couple kinds of sugars, some which come out of suspension and also crystallize sensibly easily. You can help prevent the problem by (a) storing it cold, (b) storing it in glass or ceramic, not plastic which is slightly porous, (c) making use of it quicker and (d) shaking/stirring it well on a continuous basis.

First, maple syrup usually has a BRIX of 66-68%. This is secure at room temperature (it is unsaturated). Check your supersaturation coefficient.

As far as your remedies... Storing it cold will certainly increase the price at which crystals form, since sugar is less soluble at low temperatures, and also a virtually saturated solution deserve to relocate into supersaturation through the drop in temp.

Storing in glass or ceramic rather of plastic... Many ceramics are additionally porous. The problem below is giving nucleation sites for crystal formation IF the solution is supersaturated.

Re: shaking/stirring often: This actually promotes crystal formation in supersaturated liquids.


4
Share
ReportSave
Continue this thread 


level 1
· 6y
I would have no problem putting a little amount of boiling water onto the crystalized syrup. Boiling water won't even melt saran wrap, let alone a hardened plastic bottle.

See more: Omission Of The Final Sound Of A Word, Crossword Solver


1
Share
ReportSave
level 1
· 6y

I simply put it in the poachibg pot (considering its near fresh) making sure the lids on tight and also continually examine it


1
Share
ReportSave
level 1
· 6y

If it's the very same point as maple crystals attempt this:https://www.youtube.com/watch?v=dwseRfXFtY8


1
Share
ReportSave
More short articles from the AskCulinary community
Continue looking in r/AskCulinary


*

r/AskCulinary
/r/AskCulinary gives expert guidance for your certain cooking troubles to assist people of all skill levels come to be much better cooks, to rise understanding of food preparation, and to share valuable culinary expertise.
628k
Members


877

Online


Created Dec 15, 2011
Join
*
*
*
*

*

Top articles november fourth 2015Top short articles of november, 2015Top short articles 2015
helpnlinux.org coinsnlinux.org premiumnlinux.org gifts
aboutcareerspressadvertiseblogTermsContent policyPrivacy policyMod policy
Back to Top