Here's a nice science description of sugar solubility. Interestingly, they say that sugar has such high solubility in water that you can get g in to 1L. Using this volume to weight conversion site , that's approximately 7. However, if you do want a ratio higher that , then I would suggest introducing the appropriate amount of sugar in the first place and stopping when the sugar is dissolved rather than using less sugar and cooking the liquid down, as the first approach is much more precise.
The answer provided by Yossarian is largely accurate, but it should be emended to point out that cooking is in fact taking place. Yes, the increased molecular activity resulting from the heat does facilitate the dissolution of the sugar molecules this is why your sugar doesn't dissolve in your iced tea but does in your hot tea. But most simple syrups are cooked for at lease some time beyond the point where the sugar is simply dissolved.
This is especially true of flavored simples where you'd have to steep any herbs or the like for a lot longer than it takes to get the sugar dissolved I make ginger and mint syrups often, and the ginger in particular requires a good amount of time in the solution before I strain it out. The other thing to note is that if you continue to cook it for a lengthy period of time, it will become caramel.
No, this will not get you traditional caramel, as that requires butter and cream, but it will still darken and go through the soft ball, hard ball, and hard crack stages as it cooks. Once solution is a candy thermometer, but you really only need that precision if you're trying to get the mixture to one of the above-mentioned stages.
A better solution to test your syrup is as follows:. Place a bowl or plate in the freezer while you cook the syrup. When the syrup gets to the point you think you're looking for, remove it from the heat, take the cold dish out of the freezer, spoon a bit of the syrup onto the plate and return it to the freezer for a couple minutes.
It will cool rapidly enough that when you pull it back out it will give you a good indication of what your final product will be like. If it's too thin, return the pot to the heat. Too thick? You have to start over. It's steeping. You can boil 1 cup water remove from heat source add 1 cup of sugar, stir until sugar is dissolved and you have simple syrup.
Sign up to join this community. Cornstarch is the most common to use for thickening, but you can also use potato starch, arrowroot flour, tapioca flour, or rice flour.
Measure your starch into a separate bowl. Whisk in equal parts cold water. Whisk the slurry into your sauce. Bring to a simmer. Season if necessary. Use cornflour or cornstarch. Mix a tablespoon 5 grams of cornflour or cornstarch into 1 tablespoon 15 mL of water.
Stir them together to make a paste, then add the paste to the stew. Stir the stew until the paste is fully mixed. Cook for 2 minutes over medium heat to allow the cornstarch to mix into the soup.
The main difference between Elixir and Syrup is that the Elixir is a clear, sweet-flavored liquid used for medicinal purposes and Syrup is a thick, viscous liquid consisting primarily of a solution of sugar in water. What is thick syrup? Category: food and drink non alcoholic beverages. Heavy syrups are extra sweet as well as thick , making them useful for counteracting the taste of sour foods like sour cherries.
The amount of sugar you use in this simple syrup determines its consistency. For a thick , heavy syrup , use equal parts sugar to water, then boil them together until the sugar is dissolved. Should I refrigerate maple syrup? How can I thicken maple syrup? Is real maple syrup good for you? What grade of maple syrup is best? Why is maple syrup so runny? Caramelized sugar is simply a mixture of sugar and water cooked until it becomes syrupy and darkens, and reaching a temperature from to degrees F.
Gomme syrup or gum syrup; gomme is French for "gum" is an ingredient commonly used in mixed drinks. It is also commonly used as a sweetener for iced coffee in Japan. Like bar syrups, it is a sugar and water mixture, but has an added ingredient of gum arabic. When the syrup starts to run off the spoon in a sheet or a stream, then it's almost done.
It will also start to look more like syrup and less like sap at this point. If you think the syrup is done, take it off the fire and let it cool a bit.
As it cools it should start to thicken if it has turned into syrup. In a small bowl, combine teaspoons of corn starch with enough of the fruit juice to make a soft paste. Add the spices in your recipe to the juice. Stir paste into juice, heating until bubbly.
Should thicken up in a few minutes. Bring to a boil and stir; reduce heat and allow to simmer, uncovered, for 30 minutes. Heat for several minutes and whisk until mixture begins to thicken. You can adjust the amount of arrowroot to your desired thickness, or add a bit more water if it's too thick.
Once elderberry liquid is cool, add honey and mix well. If you would like to thicken the consistency of this chocolate sauce into a syrup consistency for immediate use instead of waiting for it to cool and thicken , add a small bit of water to 1.
If extra combs of honey are not available to feed your hive, you can make a syrupy sugar water as a supplement until spring blooms appear. Fill a large stock pot with distilled water and sugar. Use one part water to two parts sugar.
Use cane or beet sugar. Only drinking sugar and water serves the purpose of replenishing your body better. I want it to coat spiral-shaped cookies made of fried dough, but I want the syrup coating to turn into soft sugar crystals not hard when it dries on the cookie.
I tested one recipe and boiled it to F and it hardened like rock candy before I could coat all of the cookies. Thanks, I needed to make a simple syrup to mix with Meyer lemon peels that had seeped in Everclear for 4 weeks, to sit another 4 weeks to make my first batch of a classic limoncello, but I had never made a simple syrup.
It was pretty easy to make, and it is surprising that I had never done it, as I bartended for about years in my early 20s. Im making popcorn like mealie pops. I want to coat them with a sweet colour coat. I tried using sugar syrup with colour but its too sweet for eating, i also tried to add water to it and the sweetness becomes alright but when I mix it makes popcorn very wet.
What should i do? I would like to make my own candied cherries, ala Luxardo, from Aldi Moreno cherries. You mentioned candied fruits in the recipe above. Wondering if you might have a recipe? Am thinking using equal amounts of the juice with sugar and cooking the cherries in it to soft candied stage per a recipe I found on King Arthur flours website.
Click here to cancel reply. Pin Share Yum 4. How To Make Simple Syrup. Simple Syrup has a multitude of uses and is a great addition to mixed drinks, tea, and coffee! You will find many uses for this syrup in your cooking, as it can also be used in sorbets, candying fruits, moistening sponge cakes, etc.
With these easy-to-make recipes below, you can make as small or as large a batch as you wish and store it in the refrigerator in a well sealed bottle. It takes less than 5 minutes to make Simple Syrup. So, never purchase it from a store again and do not ever pass up a recipe calling for simple syrup. Types of Simple Syrups: There are several thicknesses or densities of simple syrup and they have different uses. Follow the measurements listed in your recipe, or use these general guidelines: Thin Simple Syrup — A ratio of 3 parts water to 1 part sugar — used to glaze cakes and cookies.
Optional: At this point you can add flavorings see below for ideas.
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