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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?

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    $\begingroup$ 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

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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.

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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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