||Does boiling ruin simple syrup
|Chip and Andy|
Joined: Jul 13, 2004
From: Corner table, Molokai Lounge, Mai-Kai.
|Posted: 2010-05-15 8:45 pm  Permalink|
Some more opinions on the subject of ratios and boiling....
"...Combine 1 part water and 1 part sugar in a saucepan. Heat and stir until it comes to a boil. Boil for two minutes."
"..A ratio of 1 part water to 1 part sugar...bring cold water and sugar to a boil... approximately 3 minutes"
"...1 cup water, 2 cups granulated sugar, Boil sugar and water for 5 minutes, until sugar is dissolved"
"...2 parts sugar, 1 part water, ...Do not allow the syrup to boil for too long or the syrup will be too thick"
And the proper scientific method is to use equal parts by weight. A cup of water is 230 g so you should do about a 1 1/4 cups of sugar unless you happen to have a scale handy.
So back to the original question, do not fear the boil.
Joined: Aug 24, 2006
From: Aboard the 'Leaky Tiki', Dallas
|Posted: 2010-05-17 7:41 pm  Permalink|
Here's a link to a previous discussion on this topic. Most especially, note the "hit-and-run" post by '57 Chevy', on page 2 (and my following post). Since that time, I have made my bar syrup with a 2:1 sugar to water ratio, and used a good pinch of citric acid crystals to catalyze the conversion of the sucrose into fructose and dextrose. I bring it to the edge of boiling, then lightly simmer about 15-20 minutes (I add a little extra water, to compensate for the boil-off). I put it in a sterilized bottle, but I don't refrigerate it. It doesn't crystallize out, and it doesn't spoil, even after many months, and many openings, at room temp.
"The rum's the thing..."