Why Does Caramel Crystallize? (And How To Stop It)

🌿 Free download: My Vegan Gelatine Substitute Cheat Sheet — a handy reference for agar, pectin, carrageenan, xanthan gum & guar gum, perfect for any recipe that needs to set properly. Grab it here: https://ambrosia-pastry-lab.kit.com/v... Caramel doesn't fail randomly — it crystallizes for one specific, predictable reason rooted in basic sugar chemistry. In this video, I break down why caramel turns grainy or seizes in the pan, and the science-backed fixes — glucose syrup, acid, and technique — that stop it for good. Timestmps: 0:00 – Why caramel crystallizes (and how to stop it) 0:43 – Who I am 1:24 – What does sugar want 2:40 – Where the first crystal comes from 4:00 – The fixes, and why they work 5:09 – Glucose and lemon juice explained 6:56 – Why caramel turns grainy in the fridge 8:22 – How to rescue seized caramel