1/2 cup water
1/4 cup sugar
Boil water and sugar
Medium Simple Syrup – A ratio of 2 parts water to 1 part sugar
Thick or Rich Simple Syrup – A ratio of 1 part water to 1 part sugar
For thicker syrup, boil it for longer time and the syrup will be thicker when cooled.
Adding a little corn syrup or an acid such as citrus juice will prevent it from crystallizing.
Note: The citric acid in lemon juice hydrolyzes the sucrose molecules into glucose and fructose as you heat the sugar. The water in the lemon juice is also part of this process. This mixture of monosaccharides is much less crystalline in the same way that most mixtures are less crystalline than pure substances.
1/4 cup sugar
Boil water and sugar
Medium Simple Syrup – A ratio of 2 parts water to 1 part sugar
Thick or Rich Simple Syrup – A ratio of 1 part water to 1 part sugar
For thicker syrup, boil it for longer time and the syrup will be thicker when cooled.
Adding a little corn syrup or an acid such as citrus juice will prevent it from crystallizing.
Note: The citric acid in lemon juice hydrolyzes the sucrose molecules into glucose and fructose as you heat the sugar. The water in the lemon juice is also part of this process. This mixture of monosaccharides is much less crystalline in the same way that most mixtures are less crystalline than pure substances.
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