Teriyaki sauce sugar recrystalizing

Joined Jul 18, 2015
I have a tried and true recipe for teriyaki sauce from the restaurant I work for back in the States, but I've come to Fiji to open a second location with my chef and our sauce keeps recrystalizing over night when we store it in the walk-in cooler, turning completely solid. We use raw sugar back home, but tried our first batch with local brown sugar and it turned quickly. We can remelt it but I don't want to keep cooking it again and again. We did our second batch with regular white sugar and cut the sugar by 1/2, but to no avail. We assumed it was the sugar content level or the molasses in the brown sugar but I can't find any information. Does anyone have any ideas, suggestions or explanations? Much thanks. 
Joined Sep 9, 2012
Adding corn syrup helps to reduce crystallization, at least it does in caramel. Haven't tried it with teriyaki
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