On Thu, 2 Dec 2010 09:22:00 -0800 (PST), Nancy2 wrote:

> If there are any sugar granules that get left on the sides of the pan
> while the syrup is cooking away, and then they get scraped into the
> mix towards the end of the boiling, they will crystalize the batch.
> Always butter the inside of your saucepan before putting in any
> ingredients - when that coating melts, it will carry any errant sugar
> granules with it down into the inferno, so to speak. You also need to
> judiciously scrape the sides while the mix is heating up. ;-)

Thank you. I think I have tried everything but buttering the sides
may actually work for me. And I bought sugar today.

0-sw