making caramel w lemon juice or corn syrup

i've never made it. i'm making dorie greenspan's chocolate caramel tart. she includes 1 tblspoon of light corn syrup. i watched someone online add lemon juice. she said it helps prevent crystalization and seizing. i'm tempted to leave the corn syrup out. what does it add?

  • Posted by: alan
  • December 16, 2020
  • 1 Comment

1 Comment

HalfPint December 16, 2020
Corn syrup keeps the caramel from crystallizing by interfering with sugars interactions. Lemon juice is converts the sugars to inverted sugars, which are less likely to crystalize. If you don't have corn syrup, you can use honey.
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