Sunday, November 7, 2010

Simple Syrup

This basic preparation is used for flavoring cold drinks, candying fruits, and moistening sponge cakes.
Simple syrup (sugar syrup) can be made in different viscosities for a variety of uses. Cooled thin syrup (1 part sugar to 2 parts water) is used for brushing on cake layers, especially sponge cakes, to add moisture and a bit of extra sweetness. Medium-thick syrup (1:1) is great for mixed drinks, sweetening iced teas and coffees, and for candying fruits, while thick simple syrup (2 parts sugar to 1 part water) is also known as “sorbet syrup” and is used as a base for many flavors of sorbet. This "super-saturated" sugar syrup is also used for making old-fashioned rock candy.

1. We used one cup of water and one cup of sugar to make a medium-thick simple syrup.

2. Combine the water and sugar in a medium saucepan. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup. Depending upon the usage, you may choose to flavor the syrup. Remove the syrup from the heat and cool slightly. Stir in 1-2 teaspoons of vanilla extract for a basic vanilla syrup. Infuse with herbs or spices, if desired; liqueurs and alcohols such as brandy and rum are often used for moistening cakes. Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

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