Syrup Crystallization

[woodsbunny]

I'm really new at this as last year was my first year. One thing I have noticed is that the syrup crystallizes after opened and being kept in the refrigerator for a while. Can anyone tell me why it does that and is there anything I can do to prevent it from doing it? Thanx for all your help.

[peckfarm]

There are a number of posts here that talk about crystals, just search crystal and syrup. A quick answer: the syrup was just a bit over cooked. Make sure your sugar density is precise. If it gets too dense just add a tiny bit of water and re-boil until exact syrup density is achieved.