Here is some information that I found on-line that may help you with the crystalizing:
How to prevent crystallization
There are two approaches to preventing crystallization. The first approach is to avoid doing anything that causes crystallization. The other approach is to add something to your recipe that gets in the way of the crystallization reaction. These additives are called interfering agents.
Stray grains of undissolved sugar can start the crystallization reaction, since they are already in the crystalline state and put a lot of peer pressure on the rest of the sugar, since crystallizing is the cool thing to do. You can also trigger crystallization by shocking the mixture – too much stirring or even a cold utensil can trigger the crystallization reaction.
To prevent crystallization, use the following techniques:
•Wash down the sides of your pan with a wet pastry brush. Once the sugar has dissolved, take a wet pastry brush and brush down the sides of your pan with water. Make sure that there are no undissolved grains of sugar that stick to the side of the pan, since their presence can trigger crystallization. (Some people keep the lid on the boiling mixture so that the steam trickles down the side and does the same thing.)
•Avoid stirring the mixture. You’ll need to stir the mixture while the sugar dissolves, but try to avoid stirring after that. If you need to mix your ingredients around, try swirling the pan instead.
•Warm spoons and candy thermometers before inserting them in to the mixture. Cold utensils can shock the mixture into crystallization, so warm them up before you insert them. You might want to consider using a laser candy thermometer, which does not need to be inserted into the liquid at all.
To combat crystallization, use an interfering agent:
•Corn syrup contains sugars that discourage crystallization. (Note that the corn syrup you buy in the grocery store is not the same thing as the controversial high-fructose corn syrup food additive).
•Cream of tartar and lemon juice are acids that help block the crystallization reaction.
•Other ingredients in the recipe may also interfere with crystallization, for example milk and cream.
To fix sugar that has crystallized:
You can fix crystallized sugar by remelting the sugar crystals and trying again. You may want to add an interfering agent, and of course you want to be careful not to trigger the crystallization reaction. This is easy for crystallized liquids – simply reheat the crystallized syrup and try again.
_____________________________________________________________________________________________
