Sugar Syrup

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)

Cooking Tips

Simple Syrups are used in recipes, and at bars as a cocktail mix.

Storage Hints

Store in refrigerator.