How to make sugar syrup at home

Sugar based syrup has gained high popularity in the culinary world. The composition is used for baking, preparing alcoholic beverages. It is also part of fruit jams. It’s easy to make sugar syrup if you have basic knowledge.

Methods for producing sugar syrup

First of all, decide what sugar syrup is for. After that, start preparing the fill. Consider popular recipes.

Sugar Syrup: a classic of the genre

• granulated sugar - 150 gr.
• pure water - 150 ml.

1. Pour water into a small container, bring the composition to a boil. Next, pour sand into a heat-resistant container, fill it with hot liquid.
2. Stir the ingredients until smooth. After this, cool the syrup naturally, strain. Use the fill as intended.

Sugar Syrup

• purified water - 200 ml.
• sugar - 400 gr.

1. Set the thicket with the liquid in a water bath, pour in granulated sugar, stir the mixture until the crystals are completely dissolved.
2. Cool the resulting mass at room temperature. A similar syrup is most often used for confectionery purposes.

Caramel Syrup

• granulated sugar - 950 gr.
• drinking water - 1.5 liters.
• vanillin - 4 gr.

1. Pour 350 gr. sand into a separate enameled pan. Send the container to a slow fire, simmer the composition until the granules completely dissolve and a golden color appears.
2. Then add the remaining components to the total mass, mix thoroughly. Stew syrup at a minimum power of 12-15 minutes. Next, the mass is filtered through gauze.

Inverted Sugar Syrup

• sugar - 2 kg.
• drinking water - 1.2 l.
• citric acid - 20 gr.

1. Combine sand and water in an enameled pan. Bring the composition to a boil over low heat. When a characteristic plaque appears, it should be removed.
2. After this, add citric acid, mix thoroughly and simmer under the lid for about 25-30 minutes. Check syrup for stickiness with a wooden spatula. If a "thick thread" is formed, the composition is ready.

Granulated Sugar Syrup

1. To get the desired consistency, you need to have an idea of ​​what the fill will be used for. Most often, liquid non-sticky syrup is used as an additive for soft drinks.
2. Sugar syrup with a “fine thread” is determined by lowering two fingers into a cooled composition. If the mixture flows in a thin stream and breaks off, be sure that the mass is high-quality.
3. More often, a similar syrup is used for alcoholic tinctures and liquors. Quality fill may not work the first time. Therefore, you will have to work hard to achieve the desired result.
4. If sugar syrup has a “medium thread”, it is often added to the base of fruit jams. The jet has a slightly larger size and a certain resistance. A thicker and thicker syrup thread is prone to rapid solidification.

9 stages of sugar syrup

Sugar Based Liquid Syrup

1. The liquid composition is determined by the initial stage of the syrup, the method of preparation implies that the temperature should not exceed 20 degrees.
2. Sugar dissolves in warm water, has a liquid and non-sticky consistency. This viscosity is achieved through equal proportions of the constituent ingredients.

Thin thread of syrup

1. To get the desired result in the form of a thin strand of sugar syrup, the mass must be brought to 100 degrees. In this case, the composition begins to boil, while the water begins to evaporate.
2. The ratio of components is 3 parts sugar to 1 part water. To determine the consistency, drip a small portion of the syrup on a plate.
3. After that, squeeze the composition with the convex part of a metal spoon. As a result, the mass should reach for the household appliance with a thin thread. The syrup in this case is thick and sticky.

Sugar Syrup Medium Thread

1. To get a more viscous consistency, the syrup must be brought to a boil at a temperature of more than 102 degrees. Mass is mainly used as the main component for jam.
2. Consider all possible factors for the preparation of such sugar syrup. The thickness of the thread is checked in the same way as with a thin stream. The only difference is that the medium-sized thread has a more viscous and strong consistency.

Thick thread of sugar syrup

1. A dense mass is obtained if it is languished at a temperature of about 110-112 degrees.
2. Only 12-15% of the liquid remains in the syrup. If you check the syrup with a spoon, then for the last mixture will reach for a dense and thick thread.

Sponge cake fondant

1. To get impregnation for a biscuit, you need to put the syrup, which reached 113 degrees, in cool water on time.
2. As a result, you should get a loose dense mixture. After cooking, use the fondant as intended.

Thick fondant

1. To prepare a denser mass, the mixture should be brought to 115 degrees.
2. Dip the fondant bowl in a bowl of cool water. At the exit, you will get a viscous dense mass.

Sugar Syrup Ball

1. Sugar balls are mainly used to decorate confectionery or toppings. The mass is boiled to a state where 90% of the sand remains in the composition.
2. The mixture is boiled to a temperature of 118 degrees. If you cool it after cooking with cold water, you can eventually roll the ball. The composition remains soft even when completely cooled.

Hard Sugar Syrup Ball

1. The method of preparation is stepwise, the mixture heats up above 119 degrees.
2. After cooling, the ball becomes harder. If you try to bite it, you can lose the fillings on the teeth.

Sugar syrup caramel

1. To prepare a full caramel, the standard composition must be boiled until 2-3% of the liquid remains in it.
2. If you roll the ball from the resulting caramel, after cooling it can only be crumbled like a candy. If you overexpose the mass, you simply run the risk of burning sugar.

Practical recommendations

1. As soon as you start to boil the syrup, do not forget to monitor its condition. Stir the mixture periodically until it is ready.
2. When the mixture acquires a uniform consistency, and all the granules dissolve, it is worth stopping the frequent stirring. Otherwise, air particles will get into the syrup, sugar will crystallize.
3. To prepare the syrup, you need to choose a thick-bottomed container. Such an addition will help to avoid burning sugar.
4. You can also replace sand with powder. Keep in mind that you will need as much dust as sugar. Do not pay attention to the volume.

When the mixture reaches the appearance of the first bubbles, it must be simmered over a slow constant fire. Consider the fact that when boiling the composition, it is forbidden to change the power of the burner until the syrup is completely prepared. It is also worth considering that after removing the container from the stove, the mass will continue to cook for some time. Cook the composition for the specified time, so you get the right consistency.

Video: how to make invert syrup