In many recipes, especially desserts, syrup is used as an ingredient. But, Do you know what syrup is exactly? It is simply a syrup formed by a mixture of sugar and water that is cooked on the fire until it reaches the desired consistency.
This consistency can vary depending on the use we want to give the syrup, whether we use it to glaze cakes, to fill chocolates, to bathe pancakes or to prepare jams. To change its consistency, we must also change the proportions of water and sugar that we use, as well as the time we leave it on the fire.
So that you can prepare it yourself at home, don’t miss this oneHOWTO recipe in which we explain how to make syrup. The syrup that we will prepare this time will be the most common of all: a light point syrup. It will be useful to bathe your favorite cakes or pastries and you can quickly prepare it at home. Also, we will tell you everything you need to create other types of syrup.
30 minutes
Low difficulty
Ingredients:
You will need to:
Steps to follow:
1
The proportion that we will use for this recipe is 1 cup of sugar for 1 of water, but later we will give you other proportions so that you can prepare a thicker homemade syrup if you like. Start by pouring the sugar into a saucepan with the water and boils.
2
Never stop stirring the sugar so it doesn’t stick to the bottom of the pot or burn or caramelize. When the water breaks its boiling point, leave for 5 more minutes and remove from heat.
3
Ready! You will have your syrup in no time. You will have enough to cover a whole medium cake if you like or to cover some delicious pancakes or American pancakes.
4
You can prepare countless desserts, as well as make preserves to keep the fruit in perfect condition for a long period of time. Check here:
5
If you want to prepare a thicker syrup, perfect for making glazes or meringues, you should use a ratio of 2 cups of sugar for 1 of water. In these cases, you should let the syrup cook for a longer time (1-2 more minutes). Take it out when you see that it has the consistency you want or when you can hold a string of syrup between your fingers without it cutting quickly. This type of syrup is known as strong strand syrup.
6
And if you want, you can prepare even thicker syrups. This category includes soft ball syrup, hard ball syrup and caramel syrup. In these cases, you should let the syrup boil for more minutes than the strong strand syrup. You will see that you can form balls of caramel between your fingers with the syrup. The harder the balls, the thicker the syrup will be. This type of syrup is used to make soft candies.
The caramel syrup has a very dark hue. You should turn the pot while you boil it so that it does not solidify and use it immediately after removing it, as it will get hard quickly. With this syrup you can fill chocolates.
If you want to read more articles similar to How to make syrupWe recommend that you enter our Food and Drink category.