Making Sugar Syrup
I believe it was here that I saw the instruction for making a plain
white sugar syrup that comes to a rather thick consistency, that does not tend toward crystals, and that can be stored in the refrigerator for use as a quick, "grainless" sweetening for iced tea. I cannot find the thread within which this was discussed, and I'd like to make this to have on hand. All I remember about the method is only white sugar and water were combined, boiled and simmered for a spell, but I need the measurements and boil/simmer timing. Might someone repost the instructions, please? Picky ~JA~ |
Making Sugar Syrup
On 2004-06-26, Richard's ~JA~ > wrote:
> I believe it was here that I saw the instruction for making a plain > white sugar syrup that comes to a rather thick consistency, that does > not tend toward crystals, and that can be stored in the refrigerator for It's called "simple syrup" and a jillion recipes can be found on the net. Here's the first one under Google: http://www.cooksrecipes.com/beverage...ea-recipe.html nb |
Making Sugar Syrup
On Sun, 27 Jun 2004 00:54:35 GMT, notbob > wrote:
>On 2004-06-26, Richard's ~JA~ > wrote: >> I believe it was here that I saw the instruction for making a plain >> white sugar syrup that comes to a rather thick consistency, that does >> not tend toward crystals, and that can be stored in the refrigerator for > >It's called "simple syrup" and a jillion recipes can be found on the net. >Here's the first one under Google: > >http://www.cooksrecipes.com/beverage...ea-recipe.html > >nb Howdy, Many, many years ago, I worked in a kitchen that prepared food for about 500 people each day. Early one morning, the baker asked that I help him by making about 50 gallons of simple syrup. As he instructed, I filled a huge container with sugar. I then started to fill another (of the same size) with water, but the baker quickly intervened. He showed me that I could simply pour about a quart of hot water into the center of the sugar and then stir until all the sugar dissolved. It took a while, but well more than a hundred pounds of sugar eventually dissolved in that very modest amount of water... All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
Making Sugar Syrup
"notbob" > wrote in message news:_toDc.102058$Hg2.40932@attbi_s04... > On 2004-06-26, Richard's ~JA~ > wrote: > > I believe it was here that I saw the instruction for making a plain > > white sugar syrup that comes to a rather thick consistency, that does > > not tend toward crystals, and that can be stored in the refrigerator for > > It's called "simple syrup" and a jillion recipes can be found on the net. > Here's the first one under Google: > > http://www.cooksrecipes.com/beverage...ea-recipe.html > > nb That was my thought also, but simple syrup isn't very viscous. I wouldn't describe as the OP does. |
Making Sugar Syrup
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Making Sugar Syrup
On 2004-06-27, Richard's ~JA~ > wrote:
> NotBob, thank you ever so much! You're welcome. Hey, even I was educated. I've never run across this version with corn syrup. So, be a contributer and get back to us on how you like it. :) nb |
Making Sugar Syrup
notbob wrote:
> Hey, even I was educated. I've never run across this version with corn > syrup. So, be a contributer and get back to us on how you like it. :) Because corn syrup is an invert sugar, it will retard crystallization. The tendency toward crystallization is strongest in a pure sucrose syrup, and reduced when some of the sugar is in the form of simple sugars. |
Making Sugar Syrup
On 2004-06-27, Mark Thorson > wrote:
> Because corn syrup is an invert sugar, it will retard > crystallization. The tendency toward crystallization is > strongest in a pure sucrose syrup, and reduced when > some of the sugar is in the form of simple sugars. I suspected the corn syrup did something to retard crystalization, but being chemistry challenged, didn't know why. Thanks. nb |
Making Sugar Syrup
"Mark Thorson" > wrote in message ... > notbob wrote: > > > Hey, even I was educated. I've never run across this version with corn > > syrup. So, be a contributer and get back to us on how you like it. :) > > Because corn syrup is an invert sugar, it will retard > crystallization. The tendency toward crystallization is > strongest in a pure sucrose syrup, and reduced when > some of the sugar is in the form of simple sugars. > But corn syrup does not taste as good as cane sugar. Never had any problems with crystallization so I'm sticking with good taste. Corn syrup is good for sweetening wine, though, if you are a home brewer/vintner. Ed http://pages.cthome.net/edhome |
Making Sugar Syrup
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