Sugar syrup is one of those culinary inventions, without which it is difficult to dispense with the design of numerous desserts, drinks, preparations and other dishes. The material below will help you master the classical technology of creating a sweet substance and learn the subtleties of cooking its possible variations.
How to cook sugar syrup?
Classical sugar syrup is an elementary recipe and often consists of only two components: water and sugar. However, at the same time the technology of its preparation has certain nuances, without observance of which the result can be unpredictable and not always positive.
- Sugar syrup can be prepared with different concentrations, which depends on the proportions of water and granulated sugar.
- The base components are mixed in a container with a thick bottom and walls and heated, necessarily often stirring, until all the sugar crystals are dissolved.
- Typically, if the recipe does not provide otherwise, the resulting sweet water is boiled with moderate boiling for ten minutes.
- The resulting simple sugar syrup is used immediately or stored in a sterile, hermetically sealed container.
Inverted sugar syrup
Classic syrup of sugar and water - a recipe for universal, but not always satisfying the needs of cooks. Many recipes for baking or sweet desserts contain invert syrup, the preparation of which you will learn from this recipe. The obtained substance can easily replace corn or maple syrup, without noticing a special difference in the final result. It is important - to correctly measure the number of constituent components using accurate standard kitchen or jewelry scales.
Ingredients:
- granulated sugar - 350 g;
- water (boiling water) - 130 ml;
- citric acid - 2 g;
- soda - 1.5 g.
Preparation
- Combine the sugar in the saucepan and warmed to boiling water, stir thoroughly.
- Add citric acid to the mixture, place the base on the plate.
- After boiling with continuous stirring, the heat is reduced to the lowest level and the contents boiled with barely noticeable signs of boiling for 45 minutes without closing the container with a lid.
- Remove the dishes from the fire, add soda, stir, watching the rapid foaming.
- Leave the sugar invert syrup under room conditions until the foam cools and settles.
Sugar syrup for biscuit impregnation
Sugar syrup for impregnation of biscuit can be prepared in a laconic composition or with the addition of alcoholic beverages, flavors and other additives. In the first case, to get 100 g of sweet substance, take 2 tablespoons of sugar and 3 tablespoons of water. More refined impregnation will be obtained if you add a little bit of natural coffee or fruit liqueur to it.
Ingredients:
- granulated sugar - 4 tbsp. spoons;
- water - 6 tbsp. spoons;
- natural espresso or liqueur - 2 tbsp. spoons.
Preparation
- Combine the sugar and water, warm, stirring frequently, until the sweet crystals dissolve and the mixture boils.
- Cool down the sweet liquid, add boiled strong coffee or liquor, mix and use to impregnate the cake.
Sugar syrup for cocktails - recipe
Sugar syrup for cocktails will be the best solution for giving them the desired taste. Substance is evenly distributed in the thickness of the drink, contributing to the obtaining of ideal taste characteristics. Use to implement the recipe you can only white granulated sugar or combine it with brown cane. If desired, sweet water can be flavored with a stick of cinnamon, carnation buds or other spices to choose from.
Ingredients:
- granulated sugar - 1 glass;
- brown sugar - 1 glass;
- water - 2 cups.
Preparation
- Heat water in a thick-walled saucepan.
- Porcius poured sugar, stirring the mixture until all the sweet crystals were dissolved.
- After boiling the contents, remove the ready-made sugar syrup from the heat and completely cool.
Sugar syrup for buns
Sugar syrup for lubricating buns can be made liquid by taking water and granulated sugar in equal proportions or thicker, increasing the number of sweet crystals by one and a half times. Often a sweet substance is prepared on the basis of tea brewing, using it instead of water. This fact will not only make the taste of products brighter, but also give them an amazing rosy and delicious appearance.
Ingredients:
- granulated sugar - 250 g;
- black tea (leaves) - 1 teaspoon;
- water - 200 ml.
Preparation
- Water is brought to a boil, sprinkled with dry black tea, insisted for 10 minutes, filtered.
- Mix the aromatic liquid with granulated sugar and bring to a boil with continuous stirring.
- Slightly cooled sugar tea syrup is used to lubricate buns for a couple of minutes to the end of baking.
Syrup for chak-chak with sugar
The following recipe for lovers of oriental sweets . According to the recommendations set forth in it, it will be possible to make a thick sugar syrup for chak-chaka without honey, which is invariably present in the classical variation. The main thing is to boil the sweet base before obtaining viscous candy and only then proceed to the design of the sweet.
Ingredients:
- granulated sugar - 0,5 kg;
- water 400 ml.
Preparation
- Mix sugar and water, put the saucepan on a stove and warm, stirring, until all the crystals are dissolved.
- Boil the contents for at least 10 minutes or until purchased with a mixture of caramel color and thickening.
- Dense sugar syrup is used for its intended purpose, without waiting for its cooling.
Sugar syrup for candied fruits
Preparation of sugar syrup for candied fruits is reduced to the fact that the ingredients are simply mixed in a saucepan and heated with stirring until boiling. The resulting mass is used as a base in which the prepared fruits or berries are dipped. If the juiciness of the latter exceeds the scale, you can slightly increase the portion of sugar.
Ingredients:
- granulated sugar - 300 g;
- water - 150 ml.
Preparation
- Pour the necessary amount of granulated sugar into the saucepan, pour in water and, continuously stirring, boil the contents until the crystals break and boil.
- The obtained base is used for further preparation of candied fruits .
Sugar syrup in a microwave oven
Next, you will learn how to make sugar syrup in a microwave. Depending on the purpose of the sweet substance, the proportions of sugar and water can vary considerably. Often take the components equally and connect them previously in a vessel suitable for heat treatment in a microwave oven. The presence of special dishes is mandatory, since other vessels can simply crack during cooking.
Ingredients:
- granulated sugar - 100 g;
- water 100 ml.
Preparation
- After mixing the components, the container is placed in the oven and the device is turned on at high power for 1 minute.
- Stir the contents, then heat it up as much or until the desired density is reached.
Milk and sugar syrup
Milk-sugar syrup will be an excellent addition to pancakes, fritters or other sweet dishes. It can be boiled to the desired density, achieving a viscous, caramel texture, or leave it fluid and liquid. If desired, the liquid mass can be supplemented with a stick of cinnamon or a half of vanilla pod, which will give a sweet addition an amazing incomparable aroma.
Ingredients:
- granulated sugar - 450 g;
- water - 1 tbsp. a spoon;
- soda - 0,5 tsp.
- milk is homemade - 2 liters.
Preparation
- Milk is poured into a container with a volume of at least 6 liters, give a boil, pour in granulated sugar, stir until the crystals dissolve.
- Remove the vessel from the fire, pour the soda dissolved in water, mix and after settling the foam return the vessel to the plate.
- Add spices if desired and boil the mass to a caramel color or the desired density.
How to make sugar syrup from honey?
Sugar syrup with honey can be made of different density with the addition of water and without it. The latter option is often used to decorate various oriental sweets or other desserts. Liquid substance is served as an additive to pancakes, fritters, buns, poured porridges, puddings, casseroles or served with ice cream. The following is a recipe for a thick syrup that can be easily made liquid by adding a little water and heating to a boil.
Ingredients:
- granulated sugar - 2 tbsp. spoons;
- honey - 500 g.
Preparation
- Honey and granulated sugar are mixed in a saucepan.
- Heat the contents until all the sugar crystals are dissolved.