I have a question about the recipe "Spiced Maple Pecan Pie with Star Anise" from merrill. My syrup christalized as it was reducing, can it be saved or do I need to start over?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Perhaps Merrill will weigh in with more encouraging words, but unfortunately once it's crystallized, I think you will need to start over.
Merrill is a co-founder of Food52.
Yes, sadly I would start again for best results.
Thank you. Too bad, maple syrup isn't cheap! Maybe consider adding a note to the cooking instructions that says not to stir!
Diana B is a trusted home cook.
Or perhaps add a bit of corn syrup to the mixture? That will stop crystallization (and it may even save what you have - worth a try; as you say, maple syrup's not cheap!).
While I have no experience with this particular recipe, in general crystallized syrups can be saved by either warming them until the crystals dissolve (like you would with crystallized honey) or by diluting with water and then re-reducing to the desired consistency. This same technique can be applied to syrups that are cooked beyond the desired temperature, say a candy cooked to the hard ball stage when the recipe called for soft ball.
Also, a little bit of baking soda can help avoid crystalization...
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Well played. You deserve a cookie.
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