How to make thick sugar syrup. Sugar syrup: how to cook

In order for the fruits and dishes prepared from them not to be too sour or cloyingly sweet, they must have a certain ratio between the amount of sugar and acid. This is achieved by adding different amounts of sugar (different syrup strengths). Usually, stronger syrups are used for preserving acidic fruits than for less acidic ones.

So, for cherries and cherry plums, it is better to take syrup with a strength of 60%, and for pears, cherries, grapes, 30-35% is enough. When preparing syrup, you can calculate in advance how much sugar should be added to water in order to get required amount syrup of the required strength. to facilitate such calculations, you can use the data given in the table below.

Table

syrup strength %	g of water per 1000g. syrup	g.sugar per 1000g. syrup	per 1000 cm3 of water add sugar g.	get syrup cm3	syrup density at 15 C	Syrup boiling point

Suppose we need to prepare 5 liters of syrup with a strength of 40% (100 g of syrup with a strength of 40% contains 40 g of sugar and 60 g of water). In table. 3, in the line corresponding to this strength, it is indicated that from 1 liter of water, when 667 g of sugar is added to it, 1414 cm 3 of syrup will be obtained. In order to calculate how much water you need to take to prepare 5 liters of syrup of the specified concentration, 5 liters (or 5000 cm divided by 1414: 5000: 1414 \u003d 3.53 liters of water. Since 667 g of sugar should be added to each liter of water, then 3.53 liters of water will require sugar: 667 * 3.53 \u003d 2354 g or approximately 2300-2400 g.

The calculated amount of granulated sugar can be weighed on a scale or measured by volume, knowing that 1 liter contains about 800 g: 2400: 800 \u003d 3 liters, i.e., you need to measure Z liter jars or 6 half-liter cans of granulated sugar and dissolve it in 3.5 liters. Sometimes it is necessary to determine the strength of a previously prepared and unused syrup. To do this, proceed as follows. An empty glass liter can is weighed on a balance to the nearest 1 g. Then this jar is filled to the brim with a syrup of an unknown strength and a temperature not higher than room temperature. The jar of syrup is weighed.

From this weight, the weight of the empty can is subtracted and, dividing the difference by 1000, the density of the syrup is obtained (i.e. weight in grams of 1 cm3). Then, in the table in the "Density" column, they look for the closest density value and in the leftmost column - the strength of the syrup corresponding to this value. Let's say an empty jar weighed 441 g; the weight of a can of syrup is 1632 g. Subtracting 441 g from 1632 g and dividing the resulting difference by 1000, we determine the density-1.191. In the “Density” column of the table, the nearest lower value is 1.179 and corresponds to 40%, and the nearest higher value is 1.206 and corresponds to 45. From here, the strength of our syrup can be approximately taken to be 42% (more than 40 and less than 45%).

The technique for making sugar syrup is simple.

A measured amount of water is poured into a saucepan and heated. During heating, they fall asleep granulated sugar, mix it with water until completely dissolved and bring to a boil. After that, the syrup is ready for use. Since some of the water boils away during heating, it can be taken a little more than the calculated amount. In some cases, the syrup may turn cloudy or slightly cloudy due to the fact that there were some impurities in the water or granulated sugar. After preparation, such a syrup must be filtered through a cotton cloth or gauze folded in several layers.

If after filtering the syrup remains cloudy, you can apply artificial clarification with egg white. To do this, pre-whipped egg white is added to the syrup, heated to a temperature of about 50 ° C. One egg white enough to clarify a syrup containing 20 kg of sugar. On average, for 4-5 liters of syrup (i.e., for one pan), only 1/4-1/5 of the protein of one egg is required. The protein is well mixed with syrup. The syrup is then heated to a boil. In this case, the protein coagulates and rises up in the form of foam along with impurities.

The foam is removed with a slotted spoon, and the syrup is filtered. Instead of egg white, to clarify the syrup, you can use food albumin, which is also introduced into the syrup in very small quantities (1 g of albumin is enough to clarify 30-40 liters of syrup). Ready (clarified or non-clarified) syrup must be clean and transparent, with a temperature not lower than 90 ° C, since almost all fruits must be poured with hot syrup. If all the prepared syrup has not been used, it can be left until the next day in a cool place or in a refrigerator so that it does not ferment. It must be boiled before use.

How to cook syrup

For the preparation of various confectionery recipes, requires the presence of sugar syrup. But how to cook and how long to cook syrup. It is recommended to cook it over medium heat for 10-13 minutes. In the process of cooking, you need to periodically remove the resulting foam with a spoon. There are 150 ml of water for 250 grams of granulated sugar.

How to make syrup

To reduce the formation of foam during cooking, it is advisable to use refined sugar for cooking. Syrup is brewed according to the principle: if you want a thick syrup, then you need to use less water.

We fill the pan with water, put it on the stove, turn on the fire and heat the water. The fire under the pan should burn with an even flame so that the mixture is evenly heated. Slowly pour in the granulated sugar and stir continuously with a spoon so that the sugar does not settle to the bottom of the pan and does not turn into caramel. In addition, the syrup will turn yellow, which we do not need.

As soon as the water boils, remove the foam with a spoon, while trying not to stain the sides of the pan with syrup, as the sugar stuck in the process of removing the foam will begin to fry and will be difficult to remove. To prevent this from happening, immediately wipe the foam with a cloth dipped in cold water. How to determine the readiness of the syrup? Pour a teaspoon with cold water, lower it into syrup and collect a small amount of water with it. We lower the spoon into a container of cold water, the syrup on the spoon should take on a spherical shape and thicken. Squeeze the hardened syrup with your fingers and determine the degree of readiness. After that, remove the syrup from the heat, pour into a cup and cool.

Biscuit syrup

To prepare syrup for soaking biscuit, we need:

1. Sugar - 4 tablespoons

2. Water - 6 tablespoons

Pour water into a saucepan, put on fire and heat it up. Pour granulated sugar, as described above, it is better to use refined sugar. Stirring constantly, cook biscuit syrup until fully cooked within 10 minutes. After, cool and add to the confectionery.

If you want to somehow improve the taste of the syrup, then you can add to the existing ingredients:

apple syrup

To the main proportion of sugar and water, pour 2 teaspoons of apple tincture.

cognac syrup

Add 4 teaspoons of cognac to the main syrup.

Rum syrup

Pour 2 teaspoons of rum into the sugar mixture.

orange syrup

Pour 2 teaspoons of orange tincture to the main syrup.

For 1 kg of sugar, you need to take 1.5 liters of water. About a third of the total amount of sugar should be poured into the pan. Put the sugar in a saucepan over low heat and do not stir until the sugar begins to caramelize. After all the sugar turns light brown, you will need to fill it with water, add the remaining sugar and add a few grams of vanilla. Boil the syrup until all the sugar has dissolved.

How to make caramel syrup

Products
To prepare 1 liter of caramel syrup, you need 1 kilogram of sugar, 1.5 liters of water and 3 grams of vanilla.

How to cook caramel syrup
1. Put a third of the sugar in a saucepan, bring to a light brown color, stirring.
2. Pour sugar with water, add the rest of the sugar and vanilla.
3. Boil caramel syrup to the required density for 10-15 minutes.
4. Then the caramel syrup must be filtered.

How to cook jam syrup

Products
for 1 liter of syrup
Sugar - 1 kilogram
Water - 1 liter
Vanilla - 3 grams

How to make caramel syrup
1. Pour sugar with water and put on fire.
2. Bring the mixture to a boil and, without reducing the heat, cook for 2-3 minutes.
3. For uniform dissolution of sugar, the syrup must be constantly stirred and skimmed.
4. Part of the sugar can be replaced with honey by adding it to a slightly cooled liquid and no longer boil.
5. Turbid syrup must be filtered through gauze.

Fkusnofakty

- A syrup is a concentrated solution obtained by dissolving sugar in water or fruit juice. Most often, syrups are brewed, in which the sugar content ranges from 30 to 80%. If the sugar concentration is below 60%, the syrup may ferment. Citric acid, added at the end of cooking, will help to avoid souring the syrup.

Syrups are used in the manufacture of canned fruits and berries, the manufacture of compotes, cooking jams, and the preparation of confectionery. Fruit syrups are added to cocktails and carbonated drinks.

If necessary, invert syrup is brewed, which prevents sweet products from being candied. A thick, honey-like syrup is used in the manufacture of products that must retain their presentation for a long time. Invert syrup is prepared by adding baking soda to regular syrup and citric acid. Replaces molasses in recipes where it is required.

Syrup sample rates
The degree of syrup density can be determined using a special thermometer, or focusing on samples, each of which has its own characteristic external features and purpose.
1. Liquid syrup. Contains some sugar, not thick or sticky. Used for preparation of compotes.
2. Thin thread. Sticks to hands. By squeezing and unclenching a drop of such syrup with your fingers, you can get a thin, easily torn thread. It is used to make jam from dense fruits and berries.
3. Medium thread. A sticky syrup, a drop of which, when unclenched with fingers, gives a thin but strong thread. Suitable for preserving berries and fruits.
4. Thick thread. The syrup is much thicker, firmly holds the fingers, when unclenched, a strong thick thread is formed, which quickly hardens. Designed for preserving berries and fruits, including soft varieties.
5. Weak fudge. Dropping such syrups into cold water you can see how it turns into a thick loose mass. This test shows that the sugar is ready to thicken to the next stage.
6. Fondant. A small amount of syrup, dipped in cold water, forms a plastic ball resembling oil. The syrup of this sample is used in the preparation of sweets.
7. Weak or semi-hard ball. A drop of syrup, dipped in cold water, resembles a bread crumb in consistency, from which soft balls can be molded. The syrup is used in the manufacture of candied fruit jam and sweets.
8. Hard or strong ball. A drop of syrup in cold water solidifies into a hard dense ball. Used in the manufacture of toffees.
9. Crack. The syrup hardens into a thin film.
10. Caramel. A drop of syrup dipped in cold water hardens and breaks into small crystals.
11. Bypass. The syrup, in addition to the caramel strength, acquires a yellowish-brown color.
12. Zhzhenka. The sugar in the syrup turns brown, and a characteristic burnt smell appears.

Syrups 1 to 8 are intended for canning and making jam.

Sugar syrup is one of those culinary inventions that is difficult to do without when decorating numerous desserts, drinks, preparations and other dishes. The material below will help you understand classical technology creating a sweet substance and learn the intricacies of preparing its possible variations.

How to prepare sugar syrup?

Classical sugar syrup- the recipe is elementary 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.

1. Sugar syrup can be prepared with different concentrations, which depend on the proportions of water and granulated sugar.
2. The basic components are mixed in a container with a thick bottom and walls and heated, always stirring frequently, until all sugar crystals are dissolved.
3. As a rule, unless otherwise specified in the recipe, the resulting sweet water is boiled at a moderate boil for ten minutes.
4. The resulting simple sugar syrup is used immediately or stored in a sterile, hermetically sealed container.

Invert sugar syrup

The classic sugar and water syrup is a universal recipe, but not always satisfying the needs of culinary specialists. Many recipes for baking or sweet desserts contain invert syrup, the preparation of which you will learn from this recipe. The resulting substance can easily be replaced with corn or maple syrup without noticing much difference in the final result. It is important to correctly measure the amount of components included in the composition, 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.

Cooking

1. Combine granulated sugar and water heated to a boil in a saucepan, stir thoroughly.
2. Add citric acid to the mixture, place the base on the stove.
3. After boiling with continuous stirring, reduce the heat to the very minimum and cook the contents with barely noticeable signs of boiling for 45 minutes, without closing the container with a lid.
4. Remove the dishes from the fire, add soda, stir, observing rapid foaming.
5. Leave sugar invert syrup at room conditions until cooling and foam subsidence.

Sugar syrup for biscuit impregnation

Sugar can be prepared in a concise composition or with the addition of spirits, flavors and other additives. In the first case, to obtain 100 g of sweet substance, take 2 tablespoons of sugar and 3 tablespoons of water. A more refined impregnation will turn out if you add a little natural coffee or fruit liqueur to it.

Ingredients:

• granulated sugar - 4 tbsp. spoons;
• water - 6 tbsp. spoons;
• natural espresso or liquor - 2 tbsp. spoons.

Cooking

1. Combine granulated sugar and water, heat, stirring often, until the sweet crystals dissolve and the mixture boils.
2. The sweet liquid is cooled, brewed strong coffee or liquor is added, mixed and used to soak the cakes.

Sugar Syrup for Cocktails - Recipe

Sugar will be the best solution to give them the desired taste. The substance is evenly distributed in the thickness of the drink, contributing to the ideal taste characteristics. You can use only white granulated sugar to implement the recipe or combine it with brown cane. If desired, sweetened water can be flavored with cinnamon stick, clove buds or other spices of your choice.

Ingredients:

• granulated sugar - 1 cup;
• brown sugar - 1 cup;
• water - 2 glasses.

Cooking

1. Heat water in a thick-walled saucepan.
2. Pour granulated sugar in portions, stirring the mixture until all the sweet crystals are dissolved.
3. After boiling the contents, remove the finished sugar syrup from the heat and cool completely.

Sugar syrup for buns

Sugar syrup for greasing 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 leaves, using it instead of water. This fact will not only make the taste of products brighter, but also give them an amazing ruddy and appetizing appearance.

Ingredients:

• granulated sugar - 250 g;
• black tea (leaves) - 1 teaspoon;
• water - 200 ml.

Cooking

1. Bring water to a boil, add dry black tea, leave for 10 minutes, filter.
2. The aromatic liquid is mixed with granulated sugar and brought to a boil with continuous stirring.
3. Slightly cooled sugar tea syrup is used to lubricate the buns a couple of minutes before the end of baking.

Syrup for chak-chak with sugar

The next recipe is for lovers. According to the recommendations set out in it, it will be possible to make a thick sugar syrup for chak-chak without honey, which is invariably present in classic variation. The main thing is to boil the sweet base well until you get a viscous caramel and only after that proceed with the design of the sweet.

Ingredients:

• granulated sugar - 0.5 kg;
• water - 400 ml.

Cooking

1. Mix granulated sugar and water, put the saucepan on the stove and heat, stirring, until all the crystals are dissolved.
2. Boil the contents for at least 10 minutes or until the mixture is caramelized and thickened.
3. Thick sugar syrup is used for its intended purpose, without waiting for it to cool.

Sugar syrup for candied fruit

The preparation of sugar syrup for candied fruits comes down to the fact that the ingredients are simply mixed in a saucepan and heated to a boil while stirring. The resulting mass is used as a base into which prepared fruits or berries are dipped. If the juiciness of the latter goes off scale, you can slightly increase the portion of sugar.

Ingredients:

• granulated sugar - 300 g;
• water - 150 ml.

Cooking

1. Pour the required amount of granulated sugar into a saucepan, pour in water and, stirring constantly, boil the contents until the crystals bloom and boil.
2. The resulting basis is used for further.

Sugar syrup in the microwave

Next, you will learn how to make sugar syrup in the microwave. Depending on the purpose of the sweet substance, the proportions of sugar and water can vary significantly. Often, the components are taken equally and combined beforehand in a container suitable for heat treatment in a microwave oven. The presence of special dishes is mandatory, since other vessels can simply crack during the cooking process.

Ingredients:

• granulated sugar - 100 g;
• water - 100 ml.

Cooking

1. After mixing the components, place the container in the oven and turn on the device at high power for 1 minute.
2. The contents are mixed, after which they are heated for the same amount or until the desired density is reached.

Milk and sugar syrup

Milk and sugar syrup will be a great addition to pancakes, pancakes or other sweet dishes. It can be boiled down to the desired thickness, achieving a gooey, caramel texture, or left runny and runny. If desired, the liquid mass can be supplemented with a cinnamon stick or half a vanilla pod, which will give the sweet addition an amazing, incomparable aroma.

Ingredients:

• granulated sugar - 450 g;
• water - 1 tbsp. spoon;
• soda - 0.5 tsp;
• homemade milk - 2 liters.

Cooking

1. Milk is poured into a container with a volume of at least 6 liters, allowed to boil, granulated sugar is poured in, stirred until the crystals dissolve.
2. Remove the bowl from the fire, pour in the soda dissolved in water, mix, and after the foam settles, return the bowl to the stove.
3. Spices are added as desired and the mass is boiled down to a caramel color or the desired density.

How to make sugar syrup from honey?

Sugar syrup with honey can be made in different thicknesses with or without water. The latter option is often used to design various oriental sweets or other desserts. The liquid substance is served as an addition to pancakes, pancakes, buns, poured over cereals, 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.

Sugar syrup is widely used in cooking. It is included in the recipe for soaking biscuits, cakes, and you can cook delicious fruit jam with it. Making it yourself is quite simple if you know the basic principles of melting sugar.

Where is this product used

This product is actually much more common than you might think.

It is a part of many drinks, including cocktails, sweet desserts and other dishes. With it, you can prepare a filling for fruits or a sweet base for jam.

In the confectionery business, the syrup recipe is widely used to prepare biscuit impregnation. It can be combined with fruit juices to cook sugar colored syrup with cherry, raspberry, currant, etc. flavors.

In addition to impregnating biscuit, it can be used to complement pastries, cakes, decor fruit salads and cheesecakes.

With the help of a thicker mass, even at home, you can make an interesting sweet decoration in the form of a crystal flower or other figurine. This approach is used in professional confectionery self made.

Cooking method

In order to prepare sugar syrup at home, complex equipment or special confectionery tools are not required.

The recipe is also not difficult, so you can try your hand and make your own biscuit impregnation liquid or cake decor material.

For a sugar syrup recipe, you need to stock up on only two ingredients: sugar and water.

They are taken in equal proportions, sometimes a little extra is added lemon juice to increase the viscosity of the mass. If you want to get a colored translucent liquid or molding fudge, then dissolve in water in advance food coloring. Can also be used natural ingredients such as fruit juice.

To begin, put the pan on high heat and pour sugar and water into it. First you need to put it halfway on the burner. When the sugar begins to melt and boil, foam forms on top, which will descend to a slightly heated area. This foam is removed with a slotted spoon, and then, the pan is moved to the slowest fire. If you are afraid of not keeping track of the syrup, use water bath. This will also prevent the sugar from burning.

Cooking stages

If you have ever prepared desserts where you need to use sugar syrup, for example, to soak a biscuit, you have probably come across a recipe marked "cook to test...". This phrase may seem completely incomprehensible to those who encounter such a product for the first time. In fact, the test means the stage of boiling, to which you need to bring the composition. They are characterized by an increase in the cooking temperature and a decrease in the concentration of water in the mass. In order to better control the degree of heating of sugar, you can use a special kitchen thermometer.

In total, 9 stages are distinguished depending on the density of the mass:

1. Liquid sugar syrup. This is the very first stage. In this case, its temperature does not exceed 15-20 degrees. It's basically just sugar dissolved in water. To the touch, such a liquid is sticky, but it is absolutely not thick, since the ingredients are taken in equal proportions;
2. Thin thread. The mass is heated to 100 degrees. The sugar begins to boil, and the water gradually evaporates. The ratio changes to 3:1. Otherwise, this test is called "thin thread". If you take a little mass and drop it on a saucer, and then, press the spoon, a thin thread of sticky syrup will stretch behind it;
3. Medium thread. Since it is possible to prepare a more viscous sugar syrup for jam only by raising the temperature to 103-105 degrees, this stage is often not taken into account. The verification method is the same, but in this case the thread, although it remains thin, is more viscous and durable;
4. Thick thread. To prepare such a mass, you need to heat the sugar to 110 degrees. Only 15% of water remains. When testing the mass, a fairly thick and dense thread will stretch behind the spoon;
5. Weak sweet. In order not to miss the moment of transition of the product suitable for the impregnation of the biscuit into the state of a dense mass, for the intermediate test it is necessary to determine the stage of formation of a thick friable fondant. To do this, a sample of the syrup is transferred to cold water. The temperature at the same time reaches 112 degrees;
6. Fudge. After boiling to 113-115 degrees, the liquid turns into a dense fudge. When dipped into water, the portion becomes thick and gradually hardens, but at the same time remains viscous;
7. Weak ball. The recipe for some decorations for desserts and sweet fillings involves boiling the mass to 90 percent sugar at 116-118 degrees. When it gets into cold water, the syrup thickens and you can roll a ball out of it, which remains soft even when it cools;
8. Solid ball. If you heat the composition to 120 degrees, a soft ball will no longer work. The sample will harden, if you bite it, you risk sticking your teeth together;
9. Caramel. To make caramel, you need to continue cooking until 2% water is left. Then the test ball can no longer be rolled up. It will crumble and break like glass. With further heating, the sugar will begin to turn yellow, and you risk burning it.

Please note that even after removing the mass from the stove, the cooking process will continue for some time. Therefore, if you want to save this or that sample and prevent the sugar from burning, turn off the fire in advance.

How to work with ready-made syrup

If you are going to work with this product, you need to know how to handle a particular sample. So, for example, a liquid mass is a sugar syrup for cocktails. It is also perfect for impregnating a biscuit, like the next two samples.

"Thick" and "thin threads" are usually used when cooking jams, compotes, sherbets and candied fruits. With the help of a stretching mass, you can prepare a spectacular decoration for dessert.

To do this, take a metal confectionery cone and wind the thread formed at the tip of the spoon around it. It will immediately harden and turn into a fragile edible decor. You can also make a "cobweb"by applying over ready meal many fine threads.