You prepare simple syrup from two parts sugar to one part water. After several days of refrigeration, the syrup becomes cloudy as the sugar crystallizes. What could have been added to the syrup to...

You prepare simple syrup from two parts sugar to one part water. After several days of refrigeration, the syrup becomes cloudy as the sugar crystallizes. What could have been added to the syrup to prevent sugar crystallization?

You want to make soft, moist cookies. Which syrup will be best to add to your formula: regular glucose corn syrup or invert syrup? Why?