Simple Syrup Recipe (2024)

Simple Syrup is a homemade recipe for the popular sweetener that can be used in co*cktails, coffee, tea, and added to baked goods and desserts. I also have a Chocolate Simple Syrup that works best on chocolate cake and red velvet cake!

Simple Syrup Recipe (1)

Simple Syrup Recipe

This Simple Syrup Recipe is a baker’s secret weapon that can be used on cakes, cupcakes, cookies (on rare occasions), and even in my co*cktails! The recipe for simple syrup is easy and can be modified in many ways. And, all you need is water and sugar to make this sweetener.

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How to Store Simple Syrup

I like to store my simple syrup in a plastic bottle that has easy pouring and can close. However, you can also store it in an airtight container, in the refrigerator, for up to 3 weeks.

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Can I Double or Triple the Simple Syrup Recipe?

Yes! The equation stays the same no matter how much simple syrup you make. I made a large batch and used 3 cups of sugar and 3 cups of water. It is a basic 1:1 ratio.

Why Should I Add Simple Syrup to Cakes?

Simply put, it keeps the cake moist throughout every stage of assembly and decoration. Not only does it help keep your cake moist, but it also helps to add sweet flavor which is always good!

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Will it Make My Cake Too Sweet?

No. It will enhance the sweetness in your cake but not alter the flavor.

Will Simple Syrup Make My Cake Soggy?

No, but remember, less is more in this case. It’s easy to add additional syrup if needed.

Can I Use Simple Syrup with Fillings and Frostings?

Yes, definitely. You should use simple syrup on your cake layers and then fill/decorate as you normally would.

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Can I Make this Simple Syrup Recipe in Different Flavors?

Absolutely! Simple syrups can be quite diverse. Mix in spices, extracts, and fruit for an instant flavored sweetener! In fact, I do have a Banana Simple Syrup to get you started on trying flavored simple syrups.

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Simple Syrup

Prep Time 1 minute min

Cook Time 2 minutes mins

Total Time 3 minutes mins

Simple Syrup is a homemade recipe for the popular sweetener that can be used in co*cktails, coffee, tea, and added to baked goods and desserts.

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  • 1 cup (250 g) water
  • 1 cup (200 g) granulated sugar


  • To a medium saucepan, add water and sugar.

  • Bring to a boil and stir until all sugar has dissolved (1-2 minutes).

  • Allow the syrup to cool. Then, place it in an airtight container.

  • Store in the refrigerator forup to 3 weeks.

Course: Dessert

Keyword: Simple Syrup Recipe

Servings: 1 cup

Author: Amanda Rettke–

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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Categorized in: Decorating

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Simple Syrup Recipe (2024)


What is the formula of simple syrup? ›

It's also one of the easiest ingredients to make yourself—if you can boil water, you can make simple syrup. At its most basic, simple syrup is a 1:1 ratio of granulated sugar dissolved in an equal volume of water.

Do you have to boil water for simple syrup? ›

Tips for Making Simple Syrup

To save time, heat the water first before adding the sugar. Don't bring the water to a boil. The water should be hot enough to dissolve the sugar completely, but you don't want to boil simple syrup for too long (or you'll end up with caramel).

How long to boil simple syrup to thicken? ›

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

How to make sugar syrup formula? ›

Recipe Variations

Simply combine equal parts (1:1) sugar and water in a bottle and shake it until the sugar is completely dissolved. The resulting syrup is a thinner (almost water-like) than a syrup that has been reduced by heat.

What is the boiling point of simple syrup? ›

Thread stage: Obtained at a boiling point of 112 °C (235°F). If we dip the index finger in cold water, take a bit of syrup with it and dip it again into cold water it will form a weak short thread between the thumb and index fingers.

Does simple syrup need to be refrigerated? ›

Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature. Otherwise I highly recommend storing it in the fridge or freezer.

Can you overcook simple syrup? ›

In a small pan, combine one part sugar and one part water. On medium heat, simmer together and stir until sugar is fully dissolved and there are no grains. Do not boil simple syrup for more than the time it takes to dissolve. It you overcook your syrup it will eventually become caramel.

Is cold or hot simple syrup better? ›

To infuse your syrups:

Fresh ingredients such as herbs, fruit, and vegetables taste fresher and brighter infused in cold rather than hot syrup. Use them to create flavored sodas, co*cktails, and sorbets, or to splash on a fruit salad. Bakers can combine them with liqueurs and brush them on cake layers.

Can I just use sugar instead of simple syrup? ›

One teaspoon of granulated white sugar equals about 1.5 teaspoons of simple syrup. If your recipe calls for a teaspoon of simple syrup, you might want to drop in only about two-thirds of a teaspoon of the granulated variety. You can always add more sugar, but you can't take it back out.

How do I know when my simple syrup is done? ›

Stir the simple syrup and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Immediately remove from the heat source. Add flavor.

What happens if you boil syrup too long? ›

When the sap reaches 66.9% sugar, it is then maple syrup. Maple syrup that is boiled too long will crystallize and maple syrup that isn't boiled long enough will spoil quickly and will be watery because the concentration of sugar in the syrup will be too low.

Should simple syrup be thick or watery? ›

Simple syrup is made by cooking equal parts sugar and water until the mixture is slightly thickened. It can be used as a sweetener in cooking and baking, but it's most commonly used as an ingredient in co*cktails.

What is the official method of preparing simple syrup? ›

Add equal parts sugar and water to a saucepan and stir to combine. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely.

How do you know when sugar syrup is ready? ›

Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.

Should you stir sugar syrup? ›

While you are boiling your syrup, you can stir it until the sugar melts and the mixture comes to a boil. Then, you should stop stirring and take the syrup off the heat in about 1-2 minutes.

What is simple syrup made of? ›

What Is Simple Syrup? Simple syrup is made by cooking equal parts sugar and water until the mixture is slightly thickened. It can be used as a sweetener in cooking and baking, but it's most commonly used as an ingredient in co*cktails.

What is the chemical formula of sugar syrup? ›

Sucrose | C12H22O11 | CID 5988 - PubChem.

Should simple syrup be made by weight or volume? ›

Most basic simple syrup recipes call for a cup of water and a cup of sugar—and many co*cktails on Epicurious were tested with that base ratio. But professional bartenders believe it's more accurate to combine these ingredients based on weight, not volume, to achieve a perfect 50° Brix (sweetness) level.

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