How to make sugar syrup at home

Sugar-based syrup has gained high popularity in the culinary world. The composition is used for baking, the preparation of alcoholic beverages. It also forms the basis of fruit jams. It is easy to cook sugar syrup, if you have basic knowledge.

Ways to get sugar syrup

First of all, decide on what sugar syrup is needed for. After this, proceed to the preparation of pouring. Consider popular recipes.

Sugar syrup: classics 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 in the ingredients until smooth. After that, cool the syrup in a natural way, strain. Use the fill to the destination.

Sturdy sugar syrup

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

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

Caramel syrup

• sugar sand - 950 gr.
• drinking water - 1.5 l.
• Vanillin - 4 gr.

1. Pour 350 gr. sand in a separate enamel pot. Send the container to a slow fire, tantalize the composition until the granules completely dissolve and appear golden in color.
2. Then add the remaining components to the total mass, mix thoroughly. Tomite syrup at a minimum capacity of 12-15 minutes. Next, the mass is filtered through gauze fabric.

Inverted sugar syrup

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

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

Samples of sugar based syrup

1. To get the desired consistency, you need to have an idea of ​​what the fill will be used for. Most often, the liquid non-sticky syrup is used as an additive for soft drinks.
2. Sugar syrup, which has a “fine thread,” is determined by lowering two fingers into a cool composition. If the mixture flows down a thin stream and breaks off, be sure that the mass turned out to be qualitative.
3. Most often, this syrup is used for alcoholic liquors and liqueurs. Quality fill may not work the first time. Therefore, you have to work hard to achieve the desired result.
4. If sugar syrup has a “middle thread”, it is more often added to the base of fruit jams. The jet has a slightly larger size and some durability. A thicker and thicker thread of syrup 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 is soluble in warm water, it has a liquid and non-sticky consistency.Such viscosity is achieved by equal proportions of the ingredients.

Thin thread of syrup

1. To get the desired result in the form of a thin thread of sugar syrup, the mass must be brought to 100 degrees. In this case, the composition begins to boil, the water begins to evaporate.
2. The ratio of components is 3 parts of sugar to 1 part of water. To determine the consistency, put a small portion of the syrup on the plate.
3. After that, press the composition with a 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.

Medium sized sugar syrup thread

1. To get a more viscous consistency, the syrup must be boiled at a temperature of more than 102 degrees. The mass is mainly used as the main component for jam.
2. Consider all the possible factors for making such a 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 thread has a more viscous and durable texture.

Thick string of sugar syrup

1. Thick mass is obtained if we torment it 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 stretch a thick and dense thread.

Fondant for sponge cake

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

Thick sweet

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

Sugar Syrup Ball

1. Sugar balls are mainly used to decorate confectionery or toppings. The mass is boiled down to the state when 90% of 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 fully cooled.

Sugar-based syrup hard ball

1. The cooking method is phased, the mixture is heated above 119 degrees.
2. After cooling, the ball becomes harder.If you try to figure it out, you can lose the seal on the teeth.

Sugar Caramel Caramel

1. To prepare a full-fledged caramel, the standard composition should be boiled until 2-3% of the liquid remains in it.
2. If you roll a ball of caramel, after cooling it can only be crumbled like a lollipop. If you overdo the mass, you simply risk burning sugar.

Practical recommendations

1. As soon as you start cooking the syrup, do not forget to monitor its condition. Periodically stir the mass until it is ready.
2. When the mixture has a homogeneous consistency, and all the granules dissolve, it is necessary to stop the frequent stirring. Otherwise, air particles will fall into the syrup, the sugar crystallizes.
3. To make a syrup, you need to choose a thick-bottomed container. Such an addition will help avoid sugar sticking.
4. You can also replace sand with powder. Consider that the dust will need as much as sugar. Do not pay attention to the volume.

When the mixture reaches the first bubbles, it must be roasted on 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 cooked. It is also worth considering that after removing the container from the plate, the mass will continue to prepare for some time. Boil the composition of the specified period, so you get the desired consistency.

Video: how to cook invert syrup