competing for the remaining free molecules,
the fewer free molecules there are to go
around, and so the smaller the average size of
each crystal. The more a syrup is stirred, then,
the finer the consistency of the final candy.
This is the justification for wearing your arm
out when making fudge: the moment you let
up, the formation of seeds slows down, the
crystals you’ve made up to that point begin to
grow in size, and the candy gets coarse and
grainy.
Rules for Creating Fine-Textured
Candies
In order to produce many small sugar
crystals from a syrup, the candy maker
should
include some corn syrup in the recipe to
interfere with crystal formation
remove dried syrup from the pan interior
before cooling the syrup