Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Simple syrup
I boiled equal parts of water and sugar to the desired thickness, but after
cooling there is a precipitate of solidified sugar. How do I avoid this condition? TIA Joe Arnold |
|
|||
|
|||
Simple syrup
I grew up working at my moms Dairy Queen, and we made simple syrup in 5 gallon
batches. The key is hot boiling water added to the sugar, then stir until your arm feels ready to fall off, until all the sugar is dissolved. . You add cold water to the sugar and try to bring it up to heat you get the crystalization problem. I know we would mix 1-20 lb bag of sugar to 5 gallons of water. Sandra |
|
|||
|
|||
Simple syrup
"Sandy n ne" > wrote in message ... > I grew up working at my moms Dairy Queen, and we made simple syrup in 5 gallon > batches. The key is hot boiling water added to the sugar, then stir until your > arm feels ready to fall off, until all the sugar is dissolved. . You add cold > water to the sugar and try to bring it up to heat you get the crystalization > problem. I know we would mix 1-20 lb bag of sugar to 5 gallons of water. > > Sandra Thank you Sandra! I'm making it (adding vanilla extract) to make milk shakes and vanilla cokes. Joe |
|
|||
|
|||
Simple syrup
PhotoMan wrote:
> I boiled equal parts of water and sugar to the desired thickness, but after > cooling there is a precipitate of solidified sugar. How do I avoid this > condition? TIA Joe Arnold From the foodtv & a recipe for candied ginger, the deal is to add a tablespoon or 4 (depending on the amount you make) of corn syrup to your simple syrup. Corn syrup is a different kind of sugar (fructose?) and will help prevent the sugar syrup (glucose?) from organizing into crystals. Not too terribly scientific on my part, but there you go anyway. Edrena |
|
|||
|
|||
Simple syrup
Thanks folks - really 'preciate the help!
Joe "The Joneses" > wrote in message ... > PhotoMan wrote: > > > I boiled equal parts of water and sugar to the desired thickness, but after > > cooling there is a precipitate of solidified sugar. How do I avoid this > > condition? TIA Joe Arnold > > From the foodtv & a recipe for candied ginger, the deal is to add a tablespoon > or 4 (depending on the amount you make) of corn syrup to your simple syrup. > Corn syrup is a different kind of sugar (fructose?) and will help prevent the > sugar syrup (glucose?) from organizing into crystals. Not too terribly > scientific on my part, but there you go anyway. > Edrena > > |
|
|||
|
|||
Simple syrup
Sandy n ne wrote:
> I grew up working at my moms Dairy Queen, and we made simple syrup in > 5 gallon batches. The key is hot boiling water added to the sugar, > then stir until your arm feels ready to fall off, until all the sugar > is dissolved. . You add cold water to the sugar and try to bring it > up to heat you get the crystalization problem. I know we would mix > 1-20 lb bag of sugar to 5 gallons of water. > > Sandra Agreed, Sandra. I worked at an ice cream parlor when I was 17 years old; we had to make simple syrup for the shakes and malts. HOT HOT HOT water and STIR STIR STIR was the key Jill |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Would my own simple syrup sub OK for corn syrup? | General Cooking | |||
Kinds of sugar for simple syrup | General Cooking | |||
Simple syrup for mixing drinks | General Cooking | |||
Simple syrup for baklava? | General Cooking | |||
Simple Syrup | Winemaking |