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13
votes
3answers
998 views

Is lemonade better when made with simple syrup?

On a hot summer day and with a basketful of lemons I often want a nice cold glass of lemonade. A lot of recipes suggest making lemonade with simple syrup, which requires cooking, whereas other recipes ...
10
votes
2answers
459 views

Keeping a sugar solution in the fridge

Based on a the coffee questions I've seen, it seems that hot beverage questions are in scope, so here goes mine: We like keeping iced coffee in the fridge, particularly in the summer. It's easiest ...
8
votes
4answers
9k views

How can I prevent simple syrup from crystallizing?

When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?
8
votes
5answers
6k views

Can I substitute Glucose Syrup for Sugar in cake recipes?

I need to bake a cake without fructose, so all forms of granulated sugar and most syrups (including honey, agave & maple syrup) are out. I've heard of granulated dextrose but can't find it. I'd ...
6
votes
5answers
1k views

Measuring glucose syrup without wasting it

Glucose syrup is a liquid sweetener used in a lot of candy making. Unfortunately, it is incredibly thick which makes it difficult to measure. Imagine corn syrup except about three times thicker. When ...
6
votes
1answer
5k views

How can I know when a thick simple syrup is done cooking?

When making a thick simple syrup (1 part water, 1 part white sugar), how can I know when I've cooked the sugar for long enough? Is it possible to overcook this?
6
votes
2answers
13k views

UK alternative to corn syrup?

I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the UK? I've heard some people saying that ...
5
votes
8answers
5k views

What can I use instead of corn syrup?

I saw the question about UK, but I don't think I can find treacle of any kind in Germany. I am looking for a substitute which will keep the physical qualities of the pie filling reasonably close to ...
5
votes
7answers
10k views

Does golden syrup 'go off'?

I had a tin of golden syrup for a long time - longer than I care to admit. When I opened it up yesterday (to sweeten up some mulled wine), it was granular (a bit like honey can be), and black around ...
5
votes
3answers
211 views

Why does my cocoa syrup overflow?

I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are losing approximately a quarter cup per day ...
5
votes
2answers
1k views

Is golden syrup gluten-free?

In Europe, the very large majority of glucose syrups are actually derived from wheat and thus not gluten-free, while corn syrup is gluten-free (as far as I understand). From this question, I learnt ...
5
votes
1answer
165 views

How can I get the maximum flavor from orange peels?

At first glance this question might look like a duplicate of this one: How can I intensify the orange flavour in orange cake? it isn't. I'm making this cake for the second time:Orange Olive Oil Cake ...
5
votes
3answers
3k views

How to make a chocolate fudge/syrup sauce that does not freeze?

I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid" consistency. It does not need to be ...
5
votes
4answers
1k views

Does simple syrup require refrigeration?

I'm curious about plain simple syrup and simple syrup with other ingredients. For instance, cardamon simply syrup. Do other ingredients make a difference?
4
votes
4answers
3k views

What is a substitute for corn syrup in boiled icing?

What can I use to substitute corn syrup in a recipe for boiled icing?
4
votes
1answer
141 views

What is a moist vanilla bean?

I'm trying to make a vanilla syrup for some flavored coffees, and the recipe I have calls for: 2 1/2 cups water 2 cups white sugar 3/4 cup brown sugar 1 moist vanilla bean, preferably ...
4
votes
1answer
205 views

Brown Blob in natural maple syrup?

I was pouring out my natural maple syrup today and found gelatinous dark brown blob in it. This syrup was stored in the refrigerator in a large plastic bottle. It is not past date on the bottle. Once ...
4
votes
3answers
744 views

Can you safely can homemade caramel/butterscotch syrup?

I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able since they contain butter and cream. Can ...
3
votes
4answers
2k views

How is apple syrup made?

I've been making dutch apple pastries for a couple of weeks now, and I've noticed that the apple filling that spills from the pastries turns dark brown like apple syrup (or apple butter, apple paste ...
3
votes
2answers
2k views

How do you make golden syrup?

I want to make some anzac biscuits which calls for golden syrup, but don't really want to buy a jar (what's the fun in that?). What are some good recipes? A google search shows a wide variety - from ...
3
votes
1answer
69 views

Making licorice root syrup or extract

I wanted to make licorice ice cream, but I don't want to use existing licorice candy (which probably contains preservatives, starch, gum etc which I want to add myself if needed). I realized I should ...
2
votes
1answer
577 views

What is the shelf life of my syrup?

This is a continuation of my last question. the recipe I have is: 2 1/2 cups water 2 cups white sugar 3/4 cup brown sugar 1 moist vanilla bean, preferably Mexican or Bourbon (Madagascar) ...
2
votes
5answers
469 views

What to do with italian soda type syrups?

I go to an Italian grocery store near my house that has an aisle filled with different flavors of syrup. I know you can make Italian soda by mixing it with carbonated water but I was wondering what ...
2
votes
1answer
2k views

What can substitute Korean malt syrup? [closed]

I cooked this receipe Korean Grilled Chicken which was delicious. I replaced the Korean malt syrup with corn syrup, but I am not sure about this switch. What is a good substitute for it? I couldn't ...
2
votes
2answers
229 views

How to prepare a ginger lime drink mixer?

I am trying to prepare a ginger lime (basil) drink mixer. It will be mixed with Whiskey the day of the event. Is it better to prepare a limeade via steeping or a syrup via cooking? Will the acid ...
2
votes
1answer
175 views

Making fruit syrup less viscous while retaining flavor

I'm making snow cones from real fruit syrup that I'm making myself - the problem is that the fruit syrup comes out too viscous and it tends to set on top of the snow cone ice. Is there anyway to make ...
1
vote
4answers
105 views

Golden Syrup tin design, why is it like this and how to clean it

Golden Syrup has a distinctive lid design, in which the top of the tin has a lip. This inevitably fills with syrup and makes the whole thing stickier than it needs to be. Is there a reason for this ...
1
vote
1answer
1k views

Substitute sugar free maple syrup in baking?

We're trying to make trailmix chunks. Is it alright to replace sugar free maple syrup (springtree low calorie maple syrup) in baking for this case? My concern is that the sugar free syrup would break ...
1
vote
1answer
326 views

How can I make a chocolate syrup that can be frozen? [duplicate]

I am looking to make a chocolate syrup without eggs, that freezes well.
1
vote
2answers
93 views

Basic carrier sauce/syrup for different sweet flavors?

I have an application where I would like to have a half dozen different flavors (all sweet) that are in the form of a sauce or slightly viscous liquid. Rather then 6 recipes I am hoping to find a ...
0
votes
1answer
823 views

For equal volumes water and sugar, what is the ratio of separated volume vs. combined?

I'm making a simple syrup with equal parts sugar and water in a glass measuring cup and want to avoid dirtying two measuring cups. I want to measure one (say standard table sugar,) then add the ...
0
votes
1answer
445 views

Exact proportions of sugar to water in sorbet

I am planning to make a sorbet from a cordial which I'm going to make (essentially a flavoured syrup). What proportion of sugar to water to I need to create a smooth, small-crystalled sorbet? Please ...
0
votes
3answers
2k views

How can I make a sugar free strawberry syrup?

I make strawberry syrup using the follow ingredientes. 1 pound of strawberrys; half lemon juice; 1 cup of sugar. How can I make a sugar free (or at least using less sugar) strawberry syrup?
0
votes
3answers
1k views

What can I do with ginger syrup?

I got a bottle of (supposedly high quality) ginger syrup for Christmas. I've never seen or tasted it before, so I have no idea how to use it. Since I like ginger, I considered just diluting it with ...
0
votes
0answers
36 views

Do I need to freeze this puree and syrup?

Related questions: What causes a cake to sink in the center? and How can I get the maximum flavor from orange peels? I ended up simmering the zest of 6 oranges (peeled with a vegetable peeler, so ...
0
votes
1answer
871 views

Is my maple syrup still good? [duplicate]

Possible Duplicate: Should maple syrup be stored in the refrigerator? I have pure maple syrup and it has only been opened for maybe 5 days or so. I do keep it in the fridge but the other ...
-2
votes
1answer
766 views

Does liquid glucose contain as much fructose as high fructose corn syrup?

Does liquid glucose contain fructose in the same ratio as high fructose corn syrup?