Learn how to make a simple syrup using the 1:1 ratio of sugar to water by weight. This will give you a true simple syrup that will be perfect for your cocktails, cakes and infused syrups.
Prepare: 5 minutesmins
Bake: 25 minutesmins
Rest Time: 30 minutesmins
Total Time: 1 hourhr
Servings: 16
Ingredients
¾cup(150g) granulated sugar
½cup+ 2 tbs (150mL) water
Instructions
In a heavy bottom saucepan, add sugar and water. Stir until mostly dissolved.
Place pan on medium heat and continue to stir slowly until sugar dissolves. Once mixture begins to boil, cover with a lid and cook for 2 minutes. Carefully remove lid and continue to cook another 4 minutes or until temperature reaches 230F (110C.)
Turn off and remove from heat and allow to cool before transferring to a heat-proof container. Yields approximately 2/3 cup (213g or 160mL) of syrup.
Notes
To make a rich syrup, double the amount of sugar in the recipe and follow the instructions above. Yields approximately 1 1/4 cups (300mL) of syrup.Important! Sugar will be very hot so work with caution!
If sugar spatters onto an electric glass cooktop, it can permanently pit the glass. Refer to the owner's manual for an informed decision before making these types of recipes. It is not recommended to make any syrup or candy recipes on these surfaces.
Do not pour hot liquid into a glass container. The difference in temperature can result in glass breaking or exploding. Let mixture come to room temperature in the saucepan to avoid thermal shock.
General tips prevent crystallization:
Do not stir after you remove the lid.
Wash the sides down with cold water to remove undissolved crystals.
Do not scrap the sides when pouring into container.
You may want to add 1/2 tsp of white vinegar or lemon juice to help prevent crystals from forming. This may alter the taste to sensitive individuals.
You may want to add 1 tbs of light corn-syrup or glucose syrup to the pan.
If crystals do form, return syrup to the pan and heat on medium low until sugar dissolves fully.