Sugar syrup problem
Today I was making some gingerbread flavored sugar syrup. It turned out tasting great, but its consistency is somewhat... strange. It is slimy and gooey, like a raw egg white. I have no idea why this has happened, is it possible that I overcooked it? I also used a mixture of white granulated sugar, brown granulated sugar and some muscovado sugar. Could that be the reason?
Thank you for your help!