I want to know how I can get just liquid with no sugar crystals added
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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:
Please enter a valid email address.
Well played. You deserve a cookie.
Muffins are great, but these other ideas could be greater.
Unexpected Ways to Use a Muffin Tin
Perfect Veg Sandwich
The Greatest Hits
Welcome Spring Produce
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.