I want to know how I can get just liquid with no sugar crystals added
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It's possible that you're over-reducing and there isn't enough liquid to hold the sugar, but if you're following the recipe that seems unlikely. This: http://www.southendformaggio... says that stirring can induce crystallization, so try just stirring to combine and then leaving it be until it's done.
SMSF is a trusted home cook.
The current issue of Fine Cooking has an article and recipe on making sweetened condensed milk - maybe this will be helpful to you:
The sweet staple that James Beard Award-winner Joanne Chang swears by.
The Best Natural Sweetener
30-Minute Chickpea Curry
What's New in the Neighborhood
The Best Carbonara, According to an Italian Chef
The Hits Keep Coming