I have some CSI syrups that are relatively new and started crystallizing. I got out my sous vide and set it to I think around 90°F and tossed them in the water bath. Within 15 minutes they were 100% liquid again.
as a data point i bought some that sat in my garage from about october (usual min temp maybe 55F max 62F) to april and it had heavily crystalized into something that looked like it would fuel a container ship
I’m thinking dark muscovado sugar inverted and boiled with sligh pH raise, AI is telling me this will remove the harsh molasses notes and organic solids in it.
Just brainstorming as I noticed my online HBS has switched to the cornsyup LD Carlson stuff.
On that topic as well, some people say it tastes fine, others not.