sucker and cream question

[markcasper]

Why is it when you go to add a small dab of "seed" to a new batch of cream, it ALWAYS turns out grainy? NO, the seed was not grainy. I gave up this time and just did each batch alone from scratch and dumped the batches together after it was creamed and it is wonderful. Just wondering why all the books and tapes suggest seed? Yes it shortens the stirring time, but ends up ruining it.

Tried suckers for the first time with 100% syrup, no intravase ??? like I found on another thread, they turned out great, but are slightly sticky, does the intravase prevent that, or did i do something wrong? Thanks

[jmayerl]

I can tell you that I use seed from good cream on every batch and it has always been perfect. I use about 1/4 teaspoon in a 1 gallon batch.

I use glucose with my suckers and there not sticky, no experience with pure suckers.