True or False: Boiled syrups can turn grainy if cream of tartar is not used.

Boiled syrups can indeed turn grainy if cream of tartar is not included in the recipe. Cream of tartar serves as an acid that helps prevent the crystallization of sugars during the boiling process. When sugar is dissolved in water and heated, it can easily crystallize as it cools. By adding cream of tartar, you are effectively promoting a smoother texture by interfering with the sugar crystals' ability to form.

In scenarios where the syrup is boiled without this acid, the likelihood of graininess increases since there is nothing to control the sugar crystallization. This is especially crucial in candy making and recipes that require a smooth, clear syrup.

While some recipes may achieve a successful outcome without cream of tartar, relying on this component is a common practice to ensure consistency and quality across various syrup preparations.