Simple Syrup Recipe (2024)

FAQs

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.

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).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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? 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.

Sucrose | C12H22O11 | CID 5988 - PubChem.

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.