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Message: [QUOTE="Norcalbaker59, post: 44191, member: 2340"] I don’t add additional fat when making sauce for topping, filling, or for buttercream. But, I add it for flavor when making soft chewy candy. Glucose, or invert sugar is added to safeguard against recrystallization. But it’s not necessary. As long as you wash down the sides of the pot with water to ensure there’s no sugar crystals. also when I add the water to the sugar, I’ll let the water and sugar sit in the pot for about five minutes to allow the sugar to hydrate before I even touch it. No stirring nothing just let it sit and begin to dissolve. The type of sugar you use is very important. It has to be cane sugar because sugar beet sugar will not caramelize properly. Some caramel can be a bit on the fussy side. I have a formula that has glucose, butter, cream, and pectin. [/QUOTE]