Homemade clear white syrup
Ingredients
1:1 syrup (50% water)
usage: often used as basic syrup in sorbet ice and syrup in canned fruit fruit.
- ½ cup (100 grams) sugar
- ½ cup water
1:2 syrup (33% water)
usage: often used as syrup in canned fruit.
- 1 cup (200 grams) sugar
- ½ cup water
1:3 syrup (25% water)
usage: Italian meringue, cream puffs, marzipan.
- 1 cup (200 grams) sugar
- ½ cup (100 grams) grape sugar or glucose.
- ½ cup water
1:4 syrup (20% water)
usage: Italian meringue, cream puffs
- 1½ cup (300 grams) sugar
- ½ cup (100 grams) grape sugar or glucose.
- ½ cup water
Directions
Bring water and sugar to a boil. Let it cook until there are no visible sugar crystals left. But be aware that the longer you cook it, the more water will evaporate. So you may risk that a 1:3 syrup becomes a 1:4 instead.
Notes
1:1 (1 part sugar to 1 part water) and 1:2 syrup can usually be stored for long periods at room temperature without any problems. When you make 1:3 and 1:4 syrup then it will crystallizes if you just let it stand. You can reheat it and melt the sugar, but that is a hassle.
In order to avoid crystallization you mix two different kinds of sugar together in your syrup. Sugar molecules are a bit like Lego bricks. If they are all the same they will easily glue together and form crystals. If they are different they will not. So mixing different types of bricks / molecules prevents that they grow together and crystalize.
There must be added more than 20% "foreign" sugar for it to work. You can use both glucose, dextrose or most other sugars. Whatever you can most easily get a hold of.
It does not make much difference in the amounts if you are using a syrup or a powder as the foreign sugar.
Flavored
You can add flavor to your syrup as you like. The seeds from a vanilla pod is a good and classical flavour. Citrus zest. A stick of cinnamon. A star anise. A licorice root. They are all good, completely depending on what your syrup is to be used for.
You can also brown, up to, half the sugar first, by melting it down to get a more caramel flavor.
If you use brown sugar or cane sugar instead of part of the white sugar, the syrup will get a taste that is good for many things. Cane sugar tastes a little more like maple syrup. However, you can easily use too much brown sugar, so be careful with it.
Whether you use plain sugar or icing sugar is irrelevant. It is the same kind of sugar. But 1 cup plain sugar does not weigh the same as 1 cup icing sugar, so you should use a scale.
The syrup can be stored for months. Discard it if it becomes cloudy. It is a fungi (mold), which grows in the syrup. It can be prevented with anti fungal preservatives.
Storing in the Refrigerator
I'm wanting to make a 1:3 or possibly 1:4 sugar can either of these be stored in the refrigerator without risk of hardening and having to be reheated?Storing in the Refrigerator
As long as you cover them you don't even need to put them in a refrigerator. Sugar is conserving, and it can keep for weeks or months. If it gets cloudy it has developed mold and should be discarded, but as long as it stays clear you are good to go.which one should i choose??
I want to make honeycomb..but I don't have Any glucose syrup..which one shoud I choose 1:1 or 1:2??a Profound Thank You
Ah, wishes for All Good things and Many Blessings for You and Yours, may this comment find you Well.....your video and page have answered a multitude of questions i have held concerning the subject of sugar syrups..Very clear and concise information..my only regret is not having stumbled across it sooner..only just discovered today in the wake of so many dismal 'failed experiments' and sleepless long nights lol..Art Must meld with Science to make the best of both worlds, eh?...again, i offer you a most Grateful Thank You for sharing this vital lesson with us! :)Help!!
I am making fondant. Which recipe do i use?Hola I want to make clear syrup to use in making flavored syrup. Which one should I use
? Can I get the recipe to make 50 gallon please
