Advice 1: How to cook sugar syrup

Sugar syrup is a necessary ingredient for many pastry dishes. It is used, for example, for impregnation of cakes in the cake for cooking oil and protein-custard cream (Italian meringue), caramelized nuts and so on. In addition, without the sugar syrupand not to do, preparing jams and marmalades. To properly prepare sugar syrup at home, you must know a few secrets.
How to cook sugar syrup
You will need
    • The sugar and water in a ratio of 1:1
    • A thick-walled pot with a wide bottom
Instruction
1
Place sugar in a saucepan. Cover with water, stir.
2
Turn the burner on 2/3 power. If you cook on a gas stove, remember that under the pan with the syrupof om should always be steady on a heavy fire without wavering flame.
3
Put the saucepan with the syrupohms on the burner so that on the one hand it is heated more than the other: due to this syrupand it will be easier to remove the foam.
4
Heat mixture, stir constantly until the contents of the pan. Otherwise, the sugar will begin to stick to the bottom to crystallize, the syrup will turn yellow.
5
Remove the formed foam with a spoon or skimmer and immediately wipe the edges of the pan with a cloth soaked in ice water, removing the adhering to sugar crystals. The more you carry out this operation, the better will be the result. If the grains remain , the sugar begins to adhere to the edge, to melt, to burn, in syrupe may appear lumps.
6
Once the sugar has dissolved (dissolve — as they say confectioners), completely stop stirring, place the pot on the burner so that it is heated evenly. Boil syrup to the state, which is necessary for the recipe.
7
Define the state of the syrup (sample). To do this, moisten in cold water a teaspoon, scoop out the syrup and put a Cup of cold water. Squeeze the resulting ball with your fingers. Depending on how to behave in the syrup after cooling, determine its state (the sample for the thin, medium, thick, thread, sweet, soft or hard ball).
8
Remove the pan from the heat, cool the syrup.
Note
With syrup it is necessary to completely remove the foam before it will be omitted berries, fruits or nuts.

Once the sugar has dissolved, the syrup can not be lowered any objects and products, otherwise it kristallizuetsya, turbid or even turn into kom.
Useful advice
To sugar syrup it was easier to remove the foam, it is better to use for cooking a lump of sugar or refined

Advice 2 : How to make sugar syrup

For preparation of various confectionery products – jellies, creams, candies and impregnation – requires a sugar syrup. Cook it, uvarivaja a mixture of sugar and water to the required density and aromatizing special additives. Watch out for upcoming mix – syrup is cooked very quickly.
How to make sugar syrup
You will need
    • sugar;
    • water;
    • flavorings (rum
    • cognac
    • liqueur
    • fruit juice).
Instruction
1
Pour into a small saucepan and pour water in it the sugar. Water and sugar take in equal shares. Stir the mixture and put on the stove to heat up only one side of the pan. On the opposite side to gather foam. Remove it with a slotted spoon as education.
2
After the separation of the foam will stop, set the pan on a high heat and boil the syrup to desired thickness. The choice depends on the consistency of the dessert you plan to prepare.
3
The syrup used to soak the biscuits, does not require a long cooking time – it needs to be removed from the plate immediately after the cessation of foaming. Cool ready impregnation and aromatizante her rum, brandy or liqueur, pouring one to two tablespoons of the drink in the prepared syrup. Instead of alcohol in the syrup , you can add fruit juice, aromatic essence or pinch of vanilla.
4
To prepare thicker mixtures cook longer. Take some hot syrupand a spoon and cool slightly before him. Index finger and thumb, take a drop of syrupand start to move quickly and push the toes. Between them should form a thin thread. This means that you prepared a syrupcontaining 75% sugar and 25% water – it is necessary for preparation of creams and some types of jam.
5
For lipsticks sugar and glaze using syrup samples "soft ball" with content of 90% sugar and 10 % water. To determine that it has reached the desired consistency, spoon a tea spoon a little of the mixture and dip the spoon in cold water. From the cooled mass with your fingers can be molded into the plastic ball? Then, the syrup is cooked properly.
6
In further cooking the sugar mixture becomes Golden brown, and roll the sample into ball has not come out. Of this syrupand make caramel decorations for cakes, candy cocks, and candy.

Advice 3 : How to prepare sugar syrup

If you are going to cook the jam or rum cake — without the sugar syrup is not enough. To make it easy, the main thing, know exactly what you want.
How to prepare sugar syrup
You will need
    • sugar;
    • water;
    • pan;
    • gas or electric stove.
Instruction
1
Pour water into a saucepan, pour there sugar. Mix sugar water with a spoon and place the pot on a high heat so that it is heated only from one side. When heated on the other side, there will be a foam, which from time to time you want to remove.
2
Once the foam has ended, place the pot so that it is heated evenly, the fire did not lessen. You can once again stir the syrup. Now you need to bring the ratio of water and sugar to desired in your order — it will be different depending on, you are going to make impregnation for cake, frosting or homemade caramel.
3
The first test (the ratio of water and sugar 50-50%) does not requires to bring the syrup to a boil, just to dissolve in water the desired amount of sugar. It is determined in the following way: if you take a drop of cooled syrup on your fingers and slightly rubbed them against each other, they will become sticky.
4
The second sample (75% sugar and 25% water) is reached when a drop of syrupbetween your fingers, not just sticks, but drawn out in a thin thread when you pinch. You can also drop a spoonful of syrup on a cold plate, slightly press it with a spoon and lift ee top — it also pulled a thin thread.
5
Third trial (85% sugar and 15% water). Also checked and only caramel the string needs to be thick.
6
Fourth sample. The syrup is quite thick, there were only 10% water. To verify this, we need to scoop up a little with a spoon and drop it into a glass of cold water. If everything is correct, from the resulting mass you will be able to sculpt a soft ball.
7
The fifth sample. Also checked, like the fourth, only the ball will get hard.
8
The sixth sample of the water was only 2%. At this stage, the syrup will turn into caramel and roll the ball to not succeed — ground will break in your hands will no longer be sticky and will start to crumble to pieces when raskusyvanii.
9
If further cooking weight first turn yellow, then turn black and start to secrete the suffocating smoke. If at this stage in her water and quickly stir — you'll get burnt sugar, cough medicine.
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