I know this question may sound to be not inherent with chemistry, but since making the sugar wax paste involves acids and heating, I thought this would be the right place.

Preparing the paste is quite simple: 1 cup of sugar, 2 tbs of lemon juice and 2 tbs of water. Then the process expects to heat the compound until it becomes abra colored. The the mixture is moved away to cool down.The result would be a malleable and sticky paste at ambient temperature. My problem is that my paste becomes really hard and impossible to shape.

What could I do to avoid the compound to become a brick?

  • 1
    $\begingroup$ It may be more appropriate for Seasoned Advice (Cooking SE) $\endgroup$
    – Mithoron
    Jun 15, 2016 at 20:44
  • $\begingroup$ My main concern is how can I avoid sugar to crystalize? $\endgroup$
    – cinthia
    Jun 15, 2016 at 21:12
  • $\begingroup$ Are you making caramel candy or something else? If yes, this receipe sounds really weird (the sugar should be caramelized before adding fluid, then you probably add way more fluid). $\endgroup$
    – caconyrn
    Jun 15, 2016 at 21:25

2 Answers 2


You don't have enough liquid in the recipe. Double the lemon and water to 4 tablespoons each, and you should have better luck. Adding more liquid will bring the sugar/liquid ratio more in line with what is needed to make the paste pliable. Add more liquid if you still have issues.


According to this video you seem to be using (much) less water and lemon juice than you should. To your solace, a bit of google-ing shows that a lot of people tried to prepare sugar wax without obtaining the expected results.


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