Had some trouble on the start of the year with the automatic draw off,some of the Golden syrup came off way over density,like 70.2 when tested. Lots of crystallization in the bottles,so figured I would just make some really light coloured sugar out of it. Pulled it out of the freezer today to make sugar for a show next weekend,frozen solid!!! Upon thawing there’s probably 1” of sugar on the bottom of the 4 litre bottles,and a good 1/2” thickness all up the sides,all good sized sugar crystals like rough cut diamonds. Curious as to how sugar this dense could freeze solid,rest of the syrup in freezer at correct density is fine