The basis for making sugar syrup is simplicity, which is mixing sugar and water, turning on the stove, and stirring until dissolved. For chefs who enjoy experimentation, here are tips for avoiding sugar crystals from forming, preserving syrup longer, or adding other flavors to the syrup. That way, you will produce a good sweetener for cocktails, coffee, or candied fruit.
Ingredients
- 1 cup water
- 1–2 cups sugar
- Additional water (to sterilize containers)
- A spoonful of vodka (optional - for longer shelf life)
Step
Method 1 of 2: Simple Syrup
Step 1. Choose the sugar to be used
White granulated sugar is the basic ingredient for making simple syrup, but there are other options as well. Highly refined sugar reduces the risk of sugar crystallization. Raw brown sugar such as turbinado or demerara makes a good brown sugar syrup for rum or bourbon cocktails.
Do not use artificial sugar (powdered sugar). This sugar usually contains cornstarch, which is insoluble in water. The syrup will become cloudy or grainy
Step 2. Measure the water and sugar
Measure the sugar and water, then mix in a saucepan. Add equal amounts of both ingredients to make the basic syrup. For a thicker syrup, use twice as much sugar as water.
- Thicker syrups have a higher risk of crystallization, but they will last longer in the refrigerator. Some bartenders prefer to use a thicker syrup because it can sweeten the cocktail without adding too much water.
- For greater accuracy, measure ingredients by weight using a scale. Using a volume meter (milliliter cup) won't make a big difference, but you'll end up using 7/8 the amount of sugar.
Step 3. Turn on the stove and stir
Turn on the stove to cook the sugar and water mixture. Stir until all the sugar crystals are dissolved. Sugar usually dissolves in a few minutes, but large amounts of sugar will take longer.
- Do not let the mixture boil. If you lose too much water, the sugar won't dissolve.
- For very thick syrups (at least 2:1 between sugar and water), mix very slowly. Stirring too much when the sugar has completely dissolved can cause sugar crystals to form again.
Step 4. Remove the sugar granules from the sides of the pan
A single grain of sugar left in the syrup can cause large amounts of crystallization. If you notice that there are still granules of sugar left on the sides of the pan, put them back in the syrup using a wet pastry brush. Alternatively, cover the pan for a few minutes, and the thick water will wash off any sugar that's still stuck to it.
Since it locks in most of the moisture, you can boil the syrup in a covered saucepan for just a few minutes. To be on the safe side, bring to a boil over low heat
Step 5. Set aside the syrup to cool
The syrup will be ready for storage once it reaches room temperature.
If the sugar forms crystals after it cools, it's either because there's too little water or the sugar isn't completely dissolved. Add a little water and reheat
Step 6. Sterilize a container
Boil a separate small pot of water. Once it boils, pour it directly into a clean jar or bottle. Also pour boiling water over the lid of the container. Sterilizing the container will reduce the chance of the syrup re-crystallizing, and prolong its storage time.
If you are not using it immediately, store it in a clear container so you know right away if there are signs of mold
Step 7. Save the syrup
Remove the hot water from the container, and immediately pour the room temperature syrup. Cover tightly and store in the refrigerator.
- Syrup with a ratio of 1:1 can last about a month.
- A syrup in a 2:1 ratio can last for about six months.
- To make the syrup last longer, add a spoonful of high-alcohol vodka.
Method 2 of 2: Variations
Step 1. Make the syrup without heating
The sugar will dissolve in room temperature water, if you shake it vigorously enough. Since the syrup is not heat-sterilized, this version can only last up to two weeks. As for the resulting taste, it is still debated by many bartenders. Experiment and decide for yourself:
- Put the sugar and water in equal quantities in a closed container. (Using very fine sugar can reduce whipping time.)
- Shake for three minutes, then let sit for one minute.
- Beat again for 30 seconds, or until all the sugar has dissolved.
Step 2. Soak with flavoring
Boil the syrup with herbs and spices for about 30-45 minutes over low heat to bring out the flavors. Try cinnamon and nutmeg syrup for dessert during the winter, or basil syrup for a delicious cocktail.
- If using herbs, remove them as soon as they turn brown. Strain the leaves after the syrup is done.
- The addition of other ingredients can shorten the storage time of the syrup. Add a spoonful of vodka to the cooled syrup to prevent mold from forming.
Step 3. Make the syrup du gomme
Add Arabic gum to the syrup for a smooth texture, and reduce the chance of crystals forming. This old recipe is gaining popularity again because it provides an interesting texture when added to cocktails:
- Boil water until almost boiling. Slowly mix in Arabic gum with equal weight. Stir until the mixture is sticky and comes together.
- Turn off the stove, then let it sit for two to three hours. Stir again to remove lumps.
- Start making sugar syrup as above. Use twice as much water as gum Arabic.
- Once the sugar is dissolved, reduce the heat. Slowly add the gum arabic mixture, while stirring.
- Cool, then scoop and remove foam from the top of the syrup.
Step 4. Make the caramel syrup
Add this caramel syrup to whiskey cocktails or chocolate cakes with a slightly bitter taste. Put on heat-resistant gloves and move away from the pan, as the melted sugar can cause severe splashing. Try it with these instructions:
- Heat the sugar (without any additions) in a stainless steel saucepan, stirring every 30 seconds.
- For the caramel syrup: Add the water as soon as the sugar melts. This will cause splashing and evaporation, so be careful when you pour it. Stir rapidly continuously until it forms a syrup.
- To make caramel syrup: Turn on the stove vent or open a window – this process will produce smoke. Wait for the sugar to form thick bubbles, and (15 minutes later) it turns dark in color. Add water and stir slowly. It may take a while for the solid sugar to dissolve.
Tips
- If the syrup forms crystals in the container, reheat it to dissolve the sugar.
- As another guarantee that sugar crystals don't form, add a little glucose or corn syrup. This is not necessary unless you are making a very thick syrup.
- Compared to the sugar and water you put in the first time, you will only get about the volume of syrup.
- Indian recipes often use a "thread" system to measure differences in syrup consistency. To check for hot syrup, remove the syrup with a spatula and let it cool for a few seconds. Press with two fingers and gently pull. The number of whole "threads" of syrup between your fingers corresponds to the description in the recipe.
Warning
- Hot syrup will burn and harden if it comes into contact with the skin. Be careful not to get splashed.
- Do not leave the mixture cooked unattended, or the mixture may scorch.
