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Message: [QUOTE="Cahoot, post: 44205, member: 3784"] A tip I saw from a pastry chef was to keep a separate brush specifically for making caramel, as brushes also used for other purposes might not be completely clean, and so you risk adding contaminants to the syrup that actually increase the likelihood of crystallization. However I've never had an issue with crystallization myself and sometimes altogether skip brushing down the sides, so not sure how important it is to have a separate brush for this. [/QUOTE]