OK, but what about caramel. What happens there? No syrup in that.
Does it remain soft or will it also harden at 300F?

Just trying to understand.


On Thu, 30 Oct 2003 22:20:38 -0500, jlh >
wrote:

>Corn syrup or glucose are added to recipes to stop the
>re-crystalization of the sugar in the finished product. Butter Tarts
>being an example.
>john