Sugar, corn syrup, water---then cream, butter, and salt---then vanill--pretty basic.
It comes out nicely but then it crystallizes in a few days. Is it humidity? Is it because I pour it in a Pyrex glass pan and cover with cello until I use it?
I scrape the sides down, I don't stir, I disolve all of the sugar etc..,I just don't get it!! It's driving me nuts. Any advice?