Impregnation for baking, base for making sweets, marshmallows, marshmallows, additives in desserts - regular sugar syrup allows you to create culinary masterpieces in the world of sweets.

How to make sugar syrup?

Sugar syrup is made from two components - water and sugar. Their ratio dramatically transforms the finished syrup. What is obtained by mixing sugar with water and boiling is called a "test" in the culinary world. There are many samples of sugar syrup - they differ in the thickness and consistency of the finished product.

Of about 12 samples, four main ones have found wide use:

• liquid syrup (proportion of sugar and water - 50% x 50%);
• thin thread (75% sugar, 25% water);
• thick thread (85% sugar, 15% water);
• soft ball (90% sugar, 10% water).

In addition to proportions, cooking time is important. So, for example, with the same proportions, if you increase the cooking time of 4 samples, instead of a soft ball, you can get a hard one.

By reducing the amount of water, for example, to 2%, we won't get a thread or even a ball - this option is good for making caramels.

What is Invert Sugar Syrup?

Invert syrup is needed where crystallization of the syrup is unacceptable. With the addition of acid, sucrose breaks down into glucose and fructose, which allows dishes prepared with such a syrup later to not be sugar-coated.

Invert syrup is used in the manufacture of, for example, marshmallows. They are substituted for corn syrup, maple or molasses.

Recipe: Bring 300 grams of sugar and 130 ml of water to a boil, stirring constantly. Add 1/3 teaspoon of citric acid, stir and continue to cook for 20-25 minutes (until the third sample is obtained - a thick thread).

5 secrets to making the perfect sugar syrup

Consisting of just a couple of ingredients, sugar syrup manages to give a hassle to inexperienced housewives. Before we start cooking, here are some tips:

• Until the sugar dissolves, constantly stir the syrup while cooking.
• After the sugar is completely dissolved, it is often not worth interfering, on the contrary, in order to avoid sugar crystallization when air enters.
• The cooking container should have as thick bottom as possible.

• Bringing to a boil, then the syrup is cooked over constant heat. It is important not to change the boiling point during the entire boil.
• Powdered sugar dissolves better. She can safely replace sugar.

If we replace sugar with icing sugar, we take an equal part by weight, but not by volume.

Sugar syrup and the caramel obtained during its cooking are solutions of sugar in water boiling at high temperatures. Weak sugar syrup, which is most often prepared for soaking biscuits and making icing, is obtained by dissolving 500 g of sugar in 500 ml. The syrup is brought to a boil, boiled for 1-2 minutes, as a result of which, cooling down, it remains liquid. If the sugar syrup is boiled for a longer time, the water will evaporate and the sugar concentration will increase. At different stages of cooking syrup, the concentration of sugar is different, the properties of such a solution are also different, and hence its confectionery use. That's why experienced pastry chef knows all the cooking techniques by heart sugar syrup, and what states the syrup goes into as it cooks.

A professional pastry chef has in his arsenal a special sugar thermometer, which allows you to accurately determine at what stage of cooking the syrup is. The set of temperatures corresponding to each state is a sugar scale. There are 12 such stages (states of sugar syrup), and sometimes less or more. Each of the stages has its own name and number. At home, in the absence of a sugar thermometer (if you still have one, we definitely use it), the readiness of sugar syrup can be easily determined by a set of external signs, which the confectioners called “breakdown”. The most important stages of the syrup readiness are given their own names, just depending on what external signs a few drops of syrup have after certain manipulations with them. Sometimes in culinary recipes only the name of the sample to which the sugar syrup should be brought is indicated, and not a word about how this should be done.

1. Liquid syrup(15 ° C on a sugar thermometer) - a thin, non-sticky syrup. It is used for pouring winter compotes, preparing compotes based on dried fruits. Can be used in combination with fruit juice(light sorbets).
2. Thin thread(100 ° C). The syrup is already sticky. If you squeeze a drop of syrup between your fingers (first put the syrup in a spoon, moisten your fingers cold water), and then unclench them, a thin, rather fragile, quickly breaking thread is formed. The syrup at this stage is suitable for making jam from dense, hard fruits such as pears, apples with firm pulp, quince, carrots. Sometimes it is used to prepare other homemade preparations - compotes from soft berries (strawberries, raspberries) and jelly.
3. Medium thread(103-105 ° C). When unclenching the fingers, a thin, but less fragile (does not break longer) thread of syrup is formed. The syrup in this state is used to make jam.
4. Thick (large) thread(106 -110 ° C). The syrup becomes noticeably thicker, now more effort is required to spread the fingers, while a thick thread is formed, which is quite strong and hardens quickly. It is used for the preparation of all types of jams from delicate berries, for the preparation of most berries and fruits for the winter, as well as for the preparation of glaze and butter cream.
5. Weak fudge... (110-112 ° C). Getting into a glass of cold water, a small amount of such syrup turns into a loose mass that resembles thick sour cream. This test is only important in order to determine the proximity of the next sample.
6. Fudge... (113-115 ° C). A drop of syrup at this stage in a glass of cold water solidifies, forming a denser piece. If this particular sample is required in the recipe, then you need to immediately stop boiling (it is better to place the dishes with sugar syrup on ice), since this sample is very unstable. It is used in the preparation of fondant and candy fillings.
7. Weak (semi-hard, soft) ball(116-118 ° C). Sugar syrup, when it gets into cold water, solidifies in the form of a ball, but with a very soft consistency. Such a ball is easy to influence, it is sticky and quickly loses its shape when pulled out of water. This syrup is required for making fondant, toffee, nougat, candied fruits and figs, sometimes for gingerbread dough (combined with flour and honey). Whipping, this syrup can easily lead to a caramel state.

1. Hard (large, sturdy ball) ball(121-130 ° C). When solidified in cold water, a drop of syrup forms a dense, hard sticky ball, which after some time loses its ability to crumple. The syrup of this stage is suitable for making sweets, toffee, tart, Italian meringue.
2. Crackle or hard crunch(150 ° C). To make sure that this stage has come, you need to pick up the boiling syrup with a fork and blow hard on it. If the syrup immediately turns into a film or a bubble forms and sticks off the fork entirely, then the crackle sample is ready. It is used for making meringues, cakes, decorating and making sweets.
3. Light caramel (160-170 ° C). The boiling syrup, poured into cold water, forms a hard lump, an icicle that does not stick to the teeth and crumbles like glass when pressed or with a strong blow. If you drop it on a white plate, you can immediately see that the caramel has a honey tint. Sugar syrup of this sample is used for making caramels, candies, monpensiers or for decoration (amber glaze).
4. Bypass or dark caramel(165-177 ° C). Dark caramel has the same fragility as sample 10, but the color of the caramel is already yellowish brown. Dark caramel is used to make some types of candies, caramels, but mainly for roasted nuts. Bypass can be used as a coloring and flavoring agent in some desserts, drinks, and creams, giving these dishes a bright caramel flavor.
5. Combustion(Burnt, 190 ° C). The sugar at this stage turns dark brown, with a pungent smoke and a characteristic burnt sugar odor. Burnt beef is diluted with boiling water to a sticky syrup and used to color sweets, candy fillings, gingerbread, icing, kvass, ice cream creme brulee, pastries, cakes, different drinks, sweet soups.

How to make sugar syrup

Proper handling of sugar is the key to success in making at home not only jams, but also simple milk-cream confectionery: butter fudge, toffee, roasted nuts.

Rules for making sugar syrup:

• At making sugar syrup Always remove foam before adding any other ingredients to the syrup. The use of not granulated sugar for the syrup, but refined sugar or crushed sugar, reduces the amount of foam formed.
• After adding sugar to the water, the solution must be stirred all the time to avoid burning the sugar. But, as soon as the sugar is completely dissolved, the syrup should not be interfered, nothing superfluous should be immersed in it, so as not to cause crystallization.
• As soon as all the foam has been removed, you need to clean the edges of the dishes from the grains of sugar - either shake them off with a brush into the syrup, or wipe the walls of the dishes with a damp cloth. This will help to easily avoid sugar buildup and burning on the edges of the crockery.
• Sugar syrup should be cooked over high, even heat, without sudden temperature fluctuations.
• For cooking sugar syrup, dishes with a convex bottom or brass (copper) ladles (bowls) are suitable. High temperatures when boiling syrup involve the use of heavy, thick-bottomed cookware that can hold the heat well.
• To prepare syrup for dry confectionery mixtures, dough, drinks and cakes, it is most correct to use powdered sugar, crushed sugar or special confectionery (so-called "tambour") powdered sugar. Granulated sugar is usually not used in confectionery, since it contains impurities and gives a syrup of weak concentration.

Preparation of sugar syrup and caramel:

In order to see in practice all these stages through which sugar syrup passes or to obtain weakly concentrated samples, it is better to prepare a solution by taking 400-450 g of sugar and 500 ml of water. We put the dishes on high heat, stir, remove the foam. As soon as the syrup begins to boil and the foam is removed from it, sample No. 1 will be obtained. Further evaporation of the water will make it possible to clearly see the transition of the remaining samples from one to another. With samples 5 and 6, the amount of water will be halved (up to 240-250 ml per 400 g of sugar). The proportions used to prepare the most concentrated syrup are 500 g of sugar per 125 ml of water. This is much more convenient, for example, cook caramel- the solution is initially concentrated and there is no need to boil the syrup for a long time.

When the sugar is completely dissolved and all the foam is removed, you need to stop stirring and slightly increase the heat. Rinse the sugar thermometer in warm water and place it in a saucepan. Bring the syrup to a boil and simmer, without lowering the heat or stirring the solution, to a temperature corresponding to the required sugar sample.

Before using the thermometer, you need to make sure that it works properly. When the water is boiling, the thermometer should read 100 ° C. If its readings are a couple of degrees higher or lower, then it is necessary to make corrections when measuring the temperature of the syrup, that is, increase or decrease it accordingly.

As soon as the syrup reaches the desired stage, stop cooking - remove the thermometer and put in a jug with hot water, remove the pan from the heat and immediately place it in a bowl with ice. If a sugar thermometer is not available, judge changes in sugar syrup by outward signs described for each sample, which becomes much easier with the appearance of some experience in cooking sugar.

Rules for cooking sugar syrup

Part one

The most common way to make jam is to boil berries or fruits in sugar syrup, while using only white and pure granulated sugar, since sand with a yellowish tinge gives a burnt sugar aftertaste. Instead of sugar, you can cook jam with honey (in an equal amount). For jam from white cherries, grapes, strawberries, apricots, you can prepare refined sugar syrup. To prepare the syrup, a measured amount of granulated sugar is poured into a clean bowl (copper, aluminum), filled with water (according to the recipe), after which the dishes are put on medium heat and stir with a spoon or slotted spoon until the sugar is completely dissolved. Then the syrup is brought to a boil and boiled for 1-2 minutes. If any particles are found in the syrup or the syrup is cloudy, then it is clarified with egg white, and then filtered through a cloth. They do it as follows. For each kilogram of sugar, after it is completely dissolved, add half a teaspoon of well-beaten egg white, mix thoroughly and heat over low heat to 60-70 degrees (but in no case to a boil), while egg white curls up and, floating to the surface in the form of foam, carries away foreign particles. The resulting foam is removed with a spoon. Then the syrup is brought to a boil, boiled for 1-2 minutes and filtered through a coarse cloth or four-layer gauze bag. Then the syrup is removed from the heat and berries or fruits are placed in it. The quality of the cooked jam and its ability for long-term storage depend on the correct ratio of sugar and berries or fruits.

Part two

The concentration of the syrup depends on the acidity of the raw material (usually they take 300-500 g of sugar per 1 liter of water). The ratio of fruits and syrup, regardless of container (in percent) - 55:45 or 60:40
Sugar, with a concentration of at least 60% in an aqueous solution, has good preservative properties and prevents the development of various microorganisms.

Depending on the preliminary preparation of the fruit and the nature of the cooking, you can get various products: jam, jam, jelly, marmalade, fig, jam, syrup, candied fruit.

RECEPTIONS OF COOKING SUGAR

There is a sugar scale and a special sugar thermometer, with the help of which the degree of density of sugar is accurately determined at any minute and, depending on this, the cooking of syrup, jam and other canned food is stopped or continued; at home, the readiness of sugar syrup can be determined by characteristic external signs, which are called samples.

There are twelve samples in total. Each of them has not only a number, but also its own name, which is usually given in cookbooks without any explanation.

This is what some of the samples represent (the characteristics of the syrups are taken from the book "Secrets of Good Cuisine" by V. Pokhlebkin).

1. LIQUID SYRUP. It has no stickiness; its density, saturation with sugar is almost imperceptible. Used for pouring winter compotes.

2. THIN THREAD. A sticky syrup that produces a thin, rapidly breaking, fragile thread when squeezed and unclenched with one drop. It is used for jam from dense, hard fruits, sometimes for pouring winter compotes from soft berries, for making jelly.

3. MEDIUM THREAD, This syrup produces a thin thread but holds a little tighter. Used for jam.

4. THICK THREAD. A thick syrup that forces the fingers to separate; in this case, a strong and rather thick thread is formed that can harden. It is used for jam from delicate berries and for canning most berries and fruits.

5. WEAK LOOKING. If you dip a small amount of such syrup in a glass of cold water, a loose mass is formed, resembling thick sour cream in consistency. This sample is a signal to be ready for the sugar to thicken before the next sample. It does not matter on its own.

6. LOOKING. If you drop such a syrup into a glass of cold water, then the drop solidifies into a piece similar in consistency to thick butter. This test is very unstable, it can quickly move on to the next one.

7. WEAK or SEMI-HARD BALL. Sugar in cold water hardens to a crumb-like consistency. It can be used to sculpt a soft, pliable ball. Used for candied fruits and figs.

8 - HARD or STRONG BALL

9 - CRACKLING,

10 - CARAMEL,

11 - BYPASS,

12 - BURNING, or ZHENKA,

8,9,10,11,12 are not of interest for canning, therefore their characteristics are not given here.

To see what these samples are, you need to take 400-450 g of sugar and, diluting it in 500 g of water, put it on high heat. As soon as the syrup boils and the foam is removed from it, sample 1 will be obtained. Further evaporation will make it possible to visually verify the transition from one sample to another. For samples 5 and 6, the amount of water will be halved.

Cooking sugar has its own rules.

First, for boiling sugar, you should use special brass or copper pans, the shape and material of which are most fully adapted for this. You can, of course, use other utensils, such as stainless steel. But the enameled dishes must be used carefully:

Cracks often appear on the enamel, and fragments of it can get into the product; in addition, after damage to the enamel, iron will dissolve in the syrup or jam. And aluminum dishes are not at all suitable: the color of the syrup can become bluish.

The cooking utensils should be wide, but not high, so that the liquid evaporates faster, and large enough. In a small bowl, the product may boil away, and if it is too large (with a capacity of more than 6 liters), the syrup, spilling over the bottom, thickens faster.

A prerequisite for using the dishes is their perfect cleanliness. In no case should a copper (or brass) basin be used, on which there are greenish spots of oxide. Before each cooking, the basin is cleaned with sand or emery paper, washed with hot water and dried. It is pertinent to note here that stainless steel cookware is more hygienic.

Secondly, the syrup must be boiled over high and even heat,

Thirdly, when sugar is put in water, it must be stirred all the time so that it does not stick to the bottom and does not give a yellow color to the entire syrup. But as soon as the sugar dissolves in water, the syrup can no longer be stirred - this will cause the syrup to crystallize, cloud it or even form lumps in it.

Fourthly, the syrup is always peeled from the foam before the fruits are dipped into it. You can use a homemade foam skimmer. This is a smoothly planed birch or aspen plank (its dimensions are 8-10 x 15-15 cm), in the center of which a handle 15-20 cm long is nailed. The foam sticks easily to the underside of the plank; the upper part of it must always remain dry. From the board itself, the foam is removed by passing it over the edge of the plate.

To make it easier to remove the foam, the syrup should not be cooked in granulated sugar, but in refined sugar or crushed sugar.

Fifth, as soon as the foam is removed, it is necessary to wash the edges of the dishes with a cloth dipped in ice water so that not a single grain of sugar remains on them. If the operation is carried out carefully, the product will be much tastier. Otherwise, sugar will begin to build up at the edges, burn or turn into a lump inside the dish in which it is boiled, before it reaches a sample of 6,

Of course, it is possible that, subject to all the rules and conditions, the syrup may turn out to be unclear. It is clarified by adding raw egg white (a quarter of the protein per 5 liters of syrup), pre-whipped in cold water. After that, it is heated again to a boil, filtered through cheesecloth folded in several layers, or a thick cloth, boiled again and only then used for its intended purpose.

JAM

To obtain good jam, it is necessary to take only the best quality raw materials.

Fruits should be equally ripe (unripe during cooking, wrinkle, become tough, overripe - boil) and be sure to be healthy, not damaged by pests and diseases. It is best to pick them on the day of cooking, if possible in dry, sunny weather, early in the morning, when they are juicier; berries removed in the rain contain too much moisture, when boiled, they boil, and the jam turns out to be watery. Purchased fruits and berries must be sorted out, removing overripe and damaged ones (they should not be thrown away, as they may well be used for making juices or mashed potatoes).

Selected fruits are cleaned of stems and twigs. After cleaning, fruits and berries are thoroughly washed in cold water.

Before cooking, many fruits are recommended to be scalded with boiling water or blanched in water at 75-90 degrees. Since at the same time the sugars contained in them and part of the valuable substances pass into the water, it should be fully used to prepare the syrup added to the fruits during cooking.

If fresh-frozen fruits are used for jam, then they are immediately put into boiling syrup without preliminary thawing.

Fruits and berries are boiled in syrups of various strengths. Quite often, the jam is made either too liquid, saving sugar, which causes it to deteriorate sour and moldy, or it is cooked in violation of the rules, because of which it becomes sugar-coated, loses its color, taste and aroma.

It is necessary to very precisely observe the weight proportions of fruits, sugar and water. They are special for each type of jam. Sugar is taken up to 2 kg per 1 kg of prepared raw materials (depending on the amount of sugar).

The sugar syrup of the appropriate sample prepared according to all the rules is removed from the fire, the fruits or berries are carefully placed in it so that they are evenly distributed in the syrup, they are again put on the fire, which this time should not be particularly strong, so that a lot of foam does not form and so that the syrup does not drip out of the dishes. By the way, to stop the strong boiling, you need to pour 1 teaspoon of cold water into the jam - it will immediately settle. The fire is intensified gradually, periodically removing the foam with a spoon or slotted spoon (it is collected in a deep plate, which will make it easy to drain the syrup remaining under the foam back into the basin). Sugar crystallized on the walls of the dishes is removed with a spoon or a wet cloth.

How to make syrup

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

How to make syrup

To make less foam during cooking, it is advisable to use refined sugar for cooking. The syrup is cooked according to the principle: if you want thick syrup, which means you need to use less water.

Fill the pot 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 heats up evenly. Slowly add granulated sugar and stir continuously with a spoon so that the sugar does not settle to the bottom of the pan and turn into caramel. In addition, the syrup will gain yellow, but we do not need this.

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 that adheres during the removal of the foam will begin to fry and it will be difficult to remove it. To prevent this from happening - immediately wipe the foam with a cloth dipped in cold water. How to determine if a syrup is ready? Pour a teaspoon with cold water, dip it into the 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 a spherical shape and thicken. Squeeze the hardened syrup with your fingers and determine the degree of doneness. After that, remove the syrup from the heat, pour into a cup and cool.

Biscuit syrup

To prepare the biscuit impregnation syrup, we need:

1. Sugar - 4 tablespoons

2. Water - 6 tablespoons

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

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

Apple syrup

Pour 2 teaspoons of apple tincture to the main proportion of sugar and water.

Cognac syrup

Add 4 teaspoons of brandy to the main syrup.

Rum syrup

Pour in 2 teaspoons of rum to the sugar mixture.

Orange syrup

Pour 2 teaspoons of orange tincture into the main syrup.

Jams, spirits, cakes, rum women and other baked goods are united by one ingredient, without which their preparation becomes impossible. This is sugar syrup. Seems like what could be easier than dissolving sugar in water? But in order for dishes and drinks to delight with their taste, you will have to thoroughly study this technology, and there are many nuances in it.

A syrup is a solution of sugar in water. Depending on the ratio of the amount of water and sweetener in the liquid, its physical properties change: density and boiling point.

Since not all confectionery or cocktails require syrup with the same properties, confectioners and bartenders have identified six "samples" of sugar syrup, which make it possible to determine the concentration of sugar in the solution using improvised means:

1. The first sample is sugar syrup containing 50% sugar and 50% water. To get it, simply dissolve 1 part sugar in 1 part hot water. There is no need to cook such syrup.
2. The second sample is characterized by the following composition: 75% sugar and 25% water. The boiling point of this syrup is 100 ° C. It is determined by a thin thread test. A drop of cooled liquid is squeezed between the thumb and forefinger, then they are diluted, and the syrup is drawn between them into a thin, rapidly breaking thread.
3. The third sample is a liquid containing 85% sugar and 15% water. This syrup boils at 107 - 108 degrees. To determine the right concentration, the same manipulations should be done as in the second test, but a thick thread should form between the fingers ("thick thread test").
4. The fourth sample contains 90% sugar and 10% water. This solution will boil at 117 - 118 ° C. To determine this sample, a "soft ball" test is performed. A drop of syrup is dropped into a container with cold water, and if it rolls into a soft ball, then the fourth sample is reached.
5. The fifth test is achieved by further boiling the solution to the concentration when a hard round lump can be rolled out of its drop in cold water.
6. The sixth sample is the last possible concentration of an aqueous solution of sugar, in which there is only 2% water and 98% sugar. It will not be possible to pull out a thread or roll a ball out of it, since its drop in water instantly freezes, and then it simply crumbles and breaks.

The classic sugar syrup recipe

A solution of sugar of a lower concentration can be boiled down to the desired thickness, therefore, the exact observance of the proportions of water and sugar is not important, but nevertheless, so that the preparation does not stretch out for a long time, it is better to take:

• 200 g sugar;
• 100 ml of water.

Algorithm for how to make sugar syrup:

1. Carefully pour into a saucepan with sugar hot water... This should be done so that sugar crystals are not sprayed onto the walls of the dishes. You can do otherwise: add granulated sugar in small portions to the boiling liquid and stir. But this must also be done carefully. So that during the boiling of the syrup less foam is formed on its surface, you can take refined sugar instead of the sweet crystals we are used to. To dissolve the sweetener in water more quickly, the sweet sand can be ground into powder.
2. Next, the syrup is boiled, stirring constantly until all the sweet grains are dissolved. After that, so that the sugar does not crystallize around the spoon, the liquid, without interfering, is boiled down to the desired consistency (sample).
3. If the syrup is used hot (for example, for protein custard), then after reaching the required sample it is ready. If the sugar solution is needed cold, then it is pre-cooled naturally.

For impregnating biscuit

To add juiciness biscuit cakes, weakly concentrated sugar syrups with a low density are used, which allows the pores of the biscuit to be quickly saturated with moisture. Sugar dissolved in water does not need to be boiled, but you can add vanilla, citrus zest, a few tea leaves or a spoonful of alcohol to it to enrich the taste and aroma.

Proportions of components for impregnating one or two cakes:

• 195 g of sweet sand;
• 180 ml of water;
• 15 - 20 ml of liqueur with your favorite flavor or brandy.

Cooking principle:

1. Pour sugar into a small refractory bowl with water and send to the stove.
2. The mixture in a saucepan must be constantly stirred so that all grains melt. You can heat it to a boil, but not boil it.
3. Further, the temperature of the syrup is allowed to drop to the warmth of the human body (36 - 37 degrees), a flavoring agent is added to the resulting composition, mixed and used for its intended purpose.

With caramel flavor

Even a scoop of regular vanilla ice cream will sparkle with new flavor when sprinkled with caramel syrup on top. There are many uses for this delicacy, both as an ingredient (for example, in making cocktails or cake creams) and as a topping for ready-made desserts.

The caramel-flavored sugar syrup contains:

• 5 tbsp. filtered water;
• 800 g granulated sugar;
• 3 g vanillin.

Let's take a step by step how to make sugar syrup:

1. Pour half of the sugar into a perfectly clean and dry container with a thick bottom and put on fire. This ingredient should melt completely and take on a pleasant light brown color.
2. Wasting no time, you should boil the water. When the sugar becomes the required color, pour in the hot liquid and add the rest of the sweet sand mixed with vanilla.
3. Next, the syrup is simply boiled down until it thickens.

Gooey sugar syrup

For confectionery lipsticks and creams (oil and protein), a more concentrated sugar syrup of the third - fourth sample is used.

To get about 260 g of such a finished product, you need the following amount of ingredients:

• 160 g granulated sugar;
• 120 ml of water;
• 5 ml lemon juice.

Cooking technology:

1. Dissolve sugar completely in water with continuous stirring over medium heat. Then, with a silicone brush dipped in water, remove all the sweet grains from the sides of the saucepan or stewpan.
2. Turn the heat to the lowest level and cover the pan with a lid. Boil the syrup to the desired consistency by determining it with a soft ball test or with a cooking thermometer.
3. Upon reaching the desired density of the composition, pour into it lemon juice and stir. After that, the given confectionery ingredient is ready and it is removed from the stove.

It should be borne in mind that even the syrup removed from the fire in a thick-bottomed dish will continue to cook for some time, so it is important not to overcook it.

It will probably take a little practice at first to get used to your saucepan and stove.

For making cocktails

More than half of cocktail recipes use sugar syrup. But why not replace this tricky ingredient with sugar? The fact is that sugar, unlike syrup, may not completely disperse in a cool drink, which will ruin the aesthetics of its appearance. Or it will be unevenly distributed in the liquid, and then a few sips will turn out to be cloying, and the rest will be bitter or sour.

What you need for sugar syrup and perfect shakes:

• 100 g of white crystalline sugar;
• the same amount of brown;
• 100 ml of drinking water;
• a couple of drops of vanilla essence or a cinnamon stick, or a few cloves, if desired.

How to make syrup for classic cocktails:

1. Pour both types of sugar into a saucepan and mix. Then boil water separately, measure out the required amount of var and pour sweet sand over it.
2. Put a vessel with sugar and water on moderate heat. At this point, you can add cinnamon or cloves.
3. With continuous stirring, bring the mixture to dissolve absolutely all crystals and boil.
4. Remove the boiled syrup from the heat and let it cool to room temperature.

If you use for flavoring vanilla essence, then it should be added to the cooled liquid and stirred.

The finished syrup must be drained and poured into a glass bottle for storage.

Inverted sugar syrup

Inverted, or invert, sugar syrup does not undergo crystallization due to the fact that, under the influence of high temperature and acid (most often citric), sucrose in it is split into fructose and glucose. This syrup is used by beekeepers to feed bees, and confectioners use it in making homemade sweets: marshmallow, marmalade, marshmallow, custard protein cream... This component does not allow desserts to be sugar-coated for a long time.

For one serving of such a sugar solution, you will need:

• 350 g of white crystalline sugar;
• 155 ml of hot, freshly boiled water;
• 2 g citric acid;
• 1.5 grams of baking soda.

Priority of actions:

1. Inverted syrup can only be boiled in a heavy-bottomed saucepan or saucepan. Pour sugar into such a container and pour hot water over it. While stirring, bring the solution to a boil and dissolve the sugar.
2. Then add and stir citric acid... Switch the fire to minimum so that the liquid barely boils. Boil the sugar solution to a temperature of 107 - 108 ° C.
3. The next step is acid neutralization. To do this, add soda to the hot syrup removed from the fire and mix quickly. Abundant foam formation will begin, which will subside in 5 to 10 minutes.

The finished syrup has a light yellow color and resembles liquid honey. It needs to be filtered and stored in a glass container.