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Which two of the following are common methods to inhibit sugar crystallization in non-crystalline candy making

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Two common methods to inhibit sugar crystallization in non-crystalline candy making are:

1. adding a small amount of an inverted sugar, such as glucose or corn syrup, to the recipe

2. adding a substance known as a "seed crystal," such as a small amount of already-formed sugar crystals, to the candy mixture during the cooking process.

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