Sometimes I put in a dollup of corn syrup when I'm making it to prevent crystallization...
Hi! Your rations seem fine. Did you put it in the fridge? That will cause it to harden. If you cooked it too long and made it too thick in the first place, it might also harden more quickly that way. It only needs to boil about a minute until it just thickens. As an aside, don't put the vanilla in until you remove it from the heat. If you put the vanilla in while it is boiling, you cook out all the essence.
Hope that helps!
You probably boiled it too long. I only just bring it to a boil and let it go about 30 seconds, just long enough to make sure the sugar is completely dissolved. Any longer than that and you start getting into candy-making territory.
... I also added the sugar after the water was boiling.
Ah, that might be why you had to boil it longer to get it dissolved. I combine sugar and water, then bring them together to a boil over med high heat, swirling the pan occasionally. Then boil for 30 seconds.
You are correct in that the sugar needs to be completely dissolved to use in a spray bottle. The above method will do that.
I think I boiled it to long I though it had to be completeky disolved or it would glog up the spray bottle? I never used this before but thought I would give it a shot. I also added the sugar after the water was boiling.
Ahh... that would be it. As artscallion says, combine them in the pan first. I also stir a couple of times as it heats up to dissolve the sugar. The whole process takes very little time.
Another alternative to the spray bottle is a silicone pastry brush. Just brush the syrup over the cake... silicone keeps one from getting bristles in the mix.
You can also use a bottle with a topper like the ones used in bars for pouring shots. You need a bit of control with that, but it works well too.
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