Simple syrup crystallizing?

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Creams/Sauces/Syrups

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I was making babka and the recipe calls for it to be brushed with a simple syrup made by 3/4 cup of water and 3/4 cup sugar brought to a simmer, covered for 1-2 min, then cooked to 225 Fahrenheit, after starting to brush it on the syrup hardened on top of the babka and looked like it crystallized and what was in the pot had already hardened and potentially crystallized. What can I do to stop it from being crystallized and why is the syrup being cooked to 225 when most recipes just say to bring the sugar and water to a boil? Also am I supposed to stir as the syrup is heating/boiling or not(I did not stir it this time)?

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Jachnoon2

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Posted: 8 months ago
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