How can pulled sugar begin to crystallize?

Pulled sugar begins to crystallize primarily when it is over-pulled or over-used because the process of pulling sugar creates a lot of surface area, which allows for sugar molecules to find nucleation points and initiate crystallization. When sugar is pulled, it becomes more viscous and retains a high level of sugar concentration. If it is manipulated excessively, this can lead to an increased likelihood of crystals forming, as overworking the sugar can disrupt its structure and promote crystallization.

Each option presents a different scenario related to sugar handling. Rapid cooling can cause other issues, such as creating a glass-like texture, but it does not directly initiate crystallization like over-pulling does. Adding too much glucose is generally done to inhibit crystallization, keeping the sugar syrup smooth rather than leading to crystal formation. Proper storage can prevent crystallization by maintaining stable conditions, but it does not directly stem from the process of pulling the sugar itself. The critical factor for crystallization in this context is the physical manipulation of the sugar during the pulling process.