© Denzil Green
A Sugar Syrup, aka Simple Syrup, is made from equal parts of white sugar and water.
You mix the two, bring them to a boil, lower the pan to a simmer, and simmer for five minutes, then remove from heat to cool.
If a recipe wants a thinner or a thicker syrup, it will advise you as to the ratio. Otherwise, assume 1 to 1.
You can also buy it in bottles; some sort of preservative (e.g. ascorbic acid) will be added to make it shelf-stable for bars.
The stages of cooking sugar syrup are:1. Thread Stage (106 - 112 C)
2. Soft-Ball Stage (112 - 116 C)
3. Firm-Ball Stage (118 – 121 C)
4. Hard-Ball Stage (121 - 130 C)
5. Soft-Crack Stage (132 - 143 C)
6. Hard-Crack Stage (149 - 154 C)
Simple Syrups are used in recipes, and at bars as a cocktail mix.
Store in refrigerator.
SyrupsAgave Syrup; Almond Syrup; Barley Malt Syrup; Birch Syrup; Black Treacle; Brown Rice Syrup; Cane Syrup; Chocolate Syrup; Coconut Syrup; Cordials; Corn Syrup; Fig Syrup; Fox's U-Bet Chocolate Flavor Syrup; Golden Syrup; Gum Syrup; Khus Syrup; Maple Syrup; Nectar Syrup; Orgeade; Orgeat Syrup; Pancake Syrup; Rock Candy Syrup; Rose Syrup; Stages of Cooked Sugar Syrups for Candy - Temperature Guide; Sugar Syrup; Swedish Light Syrup; Syrups; Violet Syrup
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Simple Syrup; Zuckerlösung (German); Almíbar (Spanish)