Sugar Syrup Recipes

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SWEET SUGAR SYRUP RECIPE



Sweet Sugar Syrup Recipe image

Isn't it irritating to make dissolve sugar every time when you make some drinks or food? I make this sweet sugar syrup and use it whenever I want to and it saves me a lot of time.

Provided by Yamini Rathore

Categories     Dips and Sauces

Time 15m

Number Of Ingredients 2

1 cup Brown Sugar
1 cup Water

Steps:

  • In a preheated pan, add sugar and water.
  • Stir it well.
  • Cook it until it gives a thick texture.

Nutrition Facts : Calories 580 kcal, Sodium 4 mg, Carbohydrate 150 g, ServingSize 1 serving

HOW TO MAKE SUGAR SYRUP: 11 STEPS (WITH PICTURES) - WIKIHOW



How to Make Sugar Syrup: 11 Steps (with Pictures) - wikiHow image

A basic sugar syrup is about as simple as it gets: combine sugar and water, heat, and stir until dissolves. For cooks that enjoy experimentation, there are plenty of tips for avoiding sugar crystals, extending shelf life, or adding other...

Provided by wikiHow

Categories     Sugar Treats

Number Of Ingredients 4

1 part water
1-2 parts sugar
Extra water (to sterilize container)
Spoonful vodka (optional - to extend shelf life)

Steps:

  • Choose your sugar. White, granulated sugar is the default for simple syrup, but you do have other options. Superfine sugar reduces the risk of crystallization. A raw brown sugar such as turbinado or demerara creates a brown, molasses-flavored syrup good for rum or bourbon cocktails. Do not use confectioner's sugar (powdered sugar). This usually contains cornstarch, which does not dissolve in water. The syrup will be cloudy or grainy.
  • Measure water and sugar. Measure the sugar and water and combine in a saucepan. Use an equal amount of both ingredients for a basic syrup. This is a great option if you don't want to risk anything, since it will give you a low margin of error for the recipe. For a more concentrated syrup, use up to twice as much sugar as water. A more concentrated syrup has a higher risk of crystallizing back into solids, but will last longer in the fridge. Some bartenders prefer a concentrated syrup because it can sweeten a cocktail without adding too much water. For greater accuracy, measure ingredients by weight on a kitchen scale. Using volume measurements (cups or milliliters) won't cause major issue, but you'll end up with about ⅞ the amount of sugar.
  • Heat and stir. Turn on the heat under your sugar-water mixture. Stir with a wooden spoon or spatula until all the sugar crystals have dissolved. The sugar usually dissolves within a few minutes, but a large batch may take longer. Do not let the mixture boil. If you lose too much water, the sugar may not be able to dissolve. For very concentrated syrups (at least a 2:1 ratio of sugar to water), stir the last bits of water gently. Too much stirring when the maximum amount of sugar has dissolved can cause crystals to reform.
  • Wash sugar off the side. A single grain of sugar left in the syrup can create a large mass of solid crystals. If you see any sugar left on the side of the pot, brush it down to the syrup using a wet pastry brush. Alternatively, just put the lid on the pot for a few minutes, and the condensed water should run down the sides and clean them. Because the lid traps most of the water vapor, it's all right if the syrup boils for a short time while the lid is on. To be safe, stick with a brief simmer.
  • Set aside the syrup to cool. it will be ready to store once it reaches room temperature. If the sugar crystallizes when it cools, either too much water boiled away, or not all the sugar dissolved. Add a little water and heat it up again.
  • Sterilize a container. Bring a small, separate pot of water to a boil. Once boiled, pour directly into a clean jar or bottle. Pour boiling water over the lid of the container as well. Sterilizing the container will reduce the chance that your syrup re-crystallizes, and prolong shelf life. Unless using immediately, store in a clear container so you can watch for signs of mold.
  • Store the syrup. Dump the hot water out of the container, and immediately pour in the room temperature syrup. Fasten the lid and store in the refrigerator. A 1:1 syrup stays good for about one month. A 2:1 syrup stays good for about six months. To keep your syrup useful for much longer, stir in a spoonful of high-proof vodka.

SIMPLE SYRUP



Simple Syrup image

Simple syrup is a commonly used ingredient in many cocktails and other drink recipes. It's also easy to make!

Provided by Shaggy

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 30m

Yield 16

Number Of Ingredients 2

1 cup white sugar
1 cup water

Steps:

  • In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Nutrition Facts : Calories 48.4 calories, Carbohydrate 12.5 g, Sodium 0.4 mg, Sugar 12.5 g

SIMPLE SUGAR SYRUP



Simple Sugar Syrup image

Simple Syrup is little more then a mixture of sugar and water. The sweetness and/or density is a matter of preference. Thin and medium syrup is best for cocktails, while thicker syrup is used for sundaes, fountain drinks and deserts.

Provided by That Napa Chicken R

Categories     Beverages

Time 10m

Yield 3 cups

Number Of Ingredients 2

3 cups water
1 cup sugar, for thin syrup (for medium syrup use 2 cups, for thick syrup use 3 cups)

Steps:

  • Bring water to a boil in a small saucepan.
  • Pour in sugar. Stir until sugar is completely dissolved.
  • Remove saucepan from heat and allow contents to cool.
  • Refrigerate in a sealed container until ready for use.

Nutrition Facts : Calories 258, Sodium 4.7, Carbohydrate 66.7, Sugar 66.6

SUGAR SYRUP



Sugar syrup image

Make our easy sugar syrup with just two ingredients and two steps, then use it for a variety of cocktails. Store in the fridge for future party drinks

Provided by Miriam Nice

Time 10m

Yield Makes approximately 400ml

Number Of Ingredients 2

300g caster sugar
1 sterilised glass bottle or jar

Steps:

  • Dissolve 300g caster sugar in 150ml water over a low heat.
  • Leave to cool and bottle for future use in cocktails. Store in the fridge.

Nutrition Facts : Calories 55 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Sodium 0.01 milligram of sodium

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