I have some great recipes but I can not seem to get the right consistency for the popsicles (small delicate needles tightly layered on each other instead of larger ice crystals breaking apart)
I have read about stabilizers that help when making ice cream but not sure if that will help.
I'm using my home freezer so I am sure it is not cold enough and they don't freeze fast enough - so I had thought maybe freezing the mixture for 20-30 minutes then breaking that up in the vitamin and then putting it into the molds?
Am i better off using simple syrup or granulated sugar --- that said should I be using glucose or dextrose instead?
Any and all suggestions are appreciated!!!