simple syrup

About

Sugar syrup (simple syrup) is a mixture of sugar and water, heated until the sugar dissolves. It’s used for sweetening drinks, soaking cakes, making sorbets, candy making, and as the base for many pastry techniques. The ratio and the temperature you cook it to can be adjusted for your specific use. 1:1 (equal parts by weight or volume): Most common for drinks, cake soaks, and general baking. 2:1 (twice as much sugar as water): Thicker, richer syrup for candying, glazes, and some pastry applications.

Ingredients

10 g

granulated sugar

10 ml

water

Steps

Name: simple syrup
Ingredients: 10 GRAM granulated sugar; 10 MILLILITER water

Step 1

Combine sugar and water in a small saucepan. Heat over medium heat, stirring until sugar dissolves. For most uses, you’re done here! Remove from heat and let cool.

Step 2

If you need a thicker syrup (for candy, pâte à bombe, or Italian meringue), keep heating without stirring. Use a candy thermometer to monitor temperature: Soft-ball stage: 235–240°F (112–116°C) Firm-ball stage: 245–250°F (118–121°C) Hard-crack stage: 300–310°F (149–154°C)