Sugar syrup crystallization turns smooth, clear attar into a cloudy, grainy syrup with hard sugar crystals at the bottom of the jar. It happens to many home cooks; however, it is easy to prevent once you understand why sugar crystals form.
This guide explains the causes and the fixes. After that, you will find a clear syrup recipe for knafeh, basbousa, baklava and other Arabic sweets.
Why Sugar Syrup Crystallizes: The Quick Answer
- Some sugar did not dissolve before the syrup boiled.
- Sugar crystals stuck to the sides of the pan fell back in.
- You stirred the syrup while it was boiling.
- The syrup boiled too long and became too concentrated.
- The recipe had no acid, such as lemon juice.
Sugar Syrup Crystallization: Causes and Fixes
Undissolved sugar
Cause: Typically, it is because the syrup boiled before all the sugar dissolved. Then a single grain acts as a seed, and more crystals grow around it.
Fix: Stir the sugar and water over medium heat until the liquid is completely clear. Only then bring it to a boil.
Crystals on the sides of the pan
Cause: Splashes dry on the hot sides of the pan and form crystals.
Fix: Brush the sides with a pastry brush dipped in water. Alternatively, cover the pan for 1 minute, so the steam washes the sides.
Stirring boiling syrup
Cause: Stirring moves crystals around and encourages more to form.
Fix: Once the syrup boils, stop stirring. If needed, gently swirl the pan instead.
Boiling too long
Cause: As water evaporates, the syrup becomes too concentrated. As a result, the sugar crystallizes as it cools.
Fix: Simmer attar for only 8–12 minutes. It should coat a spoon lightly, like thin honey, while it is still warm.
No lemon juice
Cause: Without acid, the syrup is pure sucrose, which crystallizes easily.
Fix: Add lemon juice while the syrup boils. In fact, the acid splits part of the sugar into glucose and fructose, and these stop crystals from forming.
How to Fix Sugar Syrup Crystallization After It Happens
First, pour the syrup back into a pan and add 2–3 tablespoons of water. Then heat it gently, stirring, until every crystal dissolves. After that, add a little lemon juice, simmer for 2 minutes without stirring, and cool it.
Clear Sugar Syrup (Attar) Recipe
Ingredients
- 400 g (2 cups) sugar
- 250 ml (1 cup) water
- 1 teaspoon lemon juice
- 1 tablespoon orange blossom water or rose water
How to make the syrup
- Dissolve. First, stir the sugar and water over medium heat until the liquid is completely clear.
- Boil. Next, bring it to a boil and stop stirring.
- Add the lemon. Then add the lemon juice and simmer for 8–10 minutes.
- Flavor. After that, take the pan off the heat and stir in the orange blossom water.
- Cool. Finally, let it cool completely before pouring it over hot sweets.
Tips to Prevent Sugar Syrup Crystallization
- Use a clean pan and a clean spoon, because any old sugar can start crystals.
- Add 1 tablespoon of glucose or honey for extra protection against sugar syrup crystallization.
- Store the syrup in a clean glass jar; otherwise, crumbs and crystals in the jar can restart crystallization.
Storage Tips
Keep attar in a clean, closed jar in the fridge for up to 1 month. For more details, read our guide to sugar syrup storage.
Then and Now
Sugar syrup has sweetened Middle Eastern desserts for centuries, and flower waters were added to it in medieval Arab kitchens. Today, attar is poured over almost every Levantine sweet, from knafeh to baklava. You can read more about syrup on Wikipedia.
Sugar Syrup Crystallization FAQ
Can I use citric acid instead of lemon juice?
Yes. A small pinch of citric acid works the same way.
Why does sugar syrup crystallization happen in the fridge?
The syrup was too thick, or the jar was not clean. Therefore, warm it with a little water to dissolve the crystals.
Should syrup be hot or cold for sweets?
Use cold syrup on hot sweets, or hot syrup on cold sweets, so the dessert stays crisp.
Keep baking with us. If you found this guide to sugar syrup crystallization useful, our digital cookbook has 31 more recipes like this one, ready to print or read on your phone.
