Hot answers tagged syrup
11
I do exactly that.
I use a clear plastic squeeze bottles. I fill a mug 2/3 full with sugar, and top up with boiling water, stir, cool, funnel into the squeeze bottle, and keep in the fridge door. The squeeze bottle makes it easier to get the right amount of sugar into your beverage.
I don't even worry about keeping it sealed. There's nothing much to ...
10
You aren't actually trying to cook anything. When you heat a solution, it makes dissolving a solid in to that solution much easier. So you can dissolve more sugar in to hot water than cold water. With a 1:1 ratio, you wouldn't be able to get all the sugar in to solution with cold water. So, you heat the water to allow more sugar to become part of the ...
8
Simple Syrup is sugar that is has been dissolved in water. Heating speeds the process, and also allows the water to "absorb" more sugar. I don't remember the chemistry of why the sugar doesn't crystallize at room temp, but it doesn't. It is typically made in a 1:1 mixture .. heat a cup of water to boiling, add a cup of sugar, stir until the sugar is ...
7
Golden Syrup improves with age according to Heston Blumenthal's "In Search of Perfection". Here he analyses a 70 year old glass jar of Tate and Lyle Gold in the lab finding that the "older treacle contained the same flavour compounds as the normal stuff, but each was intensified".
In his recipe he fakes the ageing process by baking the tin at 70ºC (158ºF) ...
7
I did a little research and found this page which has a modified sugar syrup recipe for a substitute.
In case the link breaks:
Ingredients:
2 cups sugar
3/4 cup water
1/4 tsp. cream of tartar (spelling corrected by me)
dash of salt
Directions:
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a ...
7
When heating sugar up in boiled icing or in making candy, the problem is sugar crystallization. This happens because the solution becomes supersaturated and any movement can cause it to shift back into a crystal state.
The corn syrup is there to prevent this from happening by providing glucose to 'get in the way'. You can get just 'glucose' at the ...
7
Golden syrup is indeed gluten free, as neither sugar cane or beet contains gluten. In fact, beet fibre is used in many gluten-free products. See the Tate & Lyle site for more information:
http://www.lylesgoldensyrup.com/healthandnutrition.php
6
Another option is to get one of the plunger type measuring cups. Once you push out the ingredient, you can use a spatula or spoon to scrape the end of the spatula. This works great for honey, molasses, syrup etc.
http://www.thinkgeek.com/homeoffice/kitchen/b78b/?cpg=froogle
6
All right, I'll say it as an answer: fructose is one sugar, glucose is another. High fructose corn syrup contains plenty of fructose (but not just that) - it's made by taking corn syrup and converting some glucose to fructose to make it taste sweeter.
The exact sugar makeup of glucose syrup varies (see also this previous question), but it certainly hasn't ...
6
This is likely due to capillary action drawing the syrup up the tube from the bottle - viscous syrup + a narrow tube = strong capillary action. Since it's one of those pesky laws of nature, there's not a lot you can do about it.
You might try transferring the syrup to a container with a wider pump tube (since capillary action is stronger in a narrow tube). ...
5
I can't address "better," but it may be different. When you make simple syrup, you boil the sugar water for some amount of time. The effect of boiling the sugar water is to break down some of the sucrose into its component sugars, glucose and fructose. The result is somewhat sweeter than the same amount of merely-dissolved sucrose.
5
My experiment with table sugar, pouring 1/2 cup of table sugar into a glass container then pouring in 1/2 cup of water on top without stirring resulted in the water line reaching the 3/4 cup mark after a few seconds of absorption.
So the ratio of the volume of separated sugar and water to the mixture is 3:4.
4
If you can find it, glucose syrup is an excellent substitute. It's arguably healthier, preferred in confectionery work, about half as sweet as corn syrup, and a 1:1 substitute in most cases (except for the sweetness).
Here in the US, I have to order mine from Amazon, but it's worth a look in your local stores.
4
Well, it's basically a Pecan Pie, and there are tons of Pecan Pie recipes that don't include corn syrup. The most common substitution is brown sugar: you can go roughly 1-to-1, but you'll need to increase the amount of butter, and you might as well just replace the white sugar with brown as well. (so, in this case, 2 cups DARK brown sugar (packed), and 1/2 ...
4
There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.
4
I don't have a recipe for a sorbet without any fruit contributing sugar, but I do have something very close: the lemon sorbet from The Perfect Scoop. It uses a cup of lemon juice, which contains only 6 g of sugar, along with 2.5 cups of water and 1 cup of sugar.
So 3.5 cups (828 mL) of water with 1 cup (200 g) of sugar should be good, or a ratio of 4:1 by ...
4
Sugar syrup of such high concentration has practically the same shelf life as candy. You don't have to refrigerate it. Bacteria practically can't live in it. You can keep it for months, and it expires because its taste goes off at some point, not because it becomes unsafe.
If something goes wrong and the sugar concentration isn't high enough after all, the ...
3
Honey is your real binding agent here, not maple syrup. You can substitute the sugar-free syrup but be aware of what's in it - according to the ingredients, it's mostly Sorbitol, which is both a humectant and a laxative.
Now, ordinarily, I wouldn't tell people to worry about the digestive effects of sorbitol, but that's a seriously large quantity you'd be ...
3
Dextrose in powder form is very easy to get a hold of! As mentioned before, it is a very common ingredient in brewing, and is readily available from homebrew stores. While not as cheap as traditional table sugar, it isn't expensive either. Search online to see if there are any homebrew stores local to you.
Here's one place to get it.
And another place
...
3
The syrup makes it much easier to sweeten the lemonade. When on stirs in granulated sugar, one has to mix for a while, which is kind of hard to do with all those ice cubes in the glass. With the syrup, a few strokes of the spoon do the job. In South East Asia you often get a jar with simple syrup to sweeten your ice tea and I always thought it would work ...
3
My favorite saying is When in doubt throw it out. Having said that you should throw that away. The black can either be from the oxidization of the tin or it could be bacterial growth. In either case golden syrup only has a shelf life of about two years; or one year after being opened, and it should be refrigerated after opening. The granulation could be ...
3
In Britain golden syrup is used in a lot of things, Lyle's brand is the one people know, though there are a few other minor brands. They tend to vary in thickness and strength of taste, but usually have fairly similar tastes. It is partially inverted sugar syrup, which has a fairly complicated chemical process to manufacture from byproducts of the refining ...
3
Alcohol Sugar Fat. Your recipe needs to be more of those and less of water; just like an ice cream.
I had luck with agave syrup as a base (maple or cornsyrup?) that I tested by freezing; when I was satisfied by my choice, I melted in chocolate and additional fat (good coconut oil I think).
Certainly won't be fudgy outside of freezer so finding a recipe is ...
3
This is not a precise term, you cannot go and buy "moist" and "dry" vanilla beans. But the pods can be prepared to different degrees of dryness, similar to prunes. And the ones with more remaining moisture have more taste and are generally higher quality. This is why they specify it. If you only have access to dry pods, I will still try out the recipe with ...
2
ANZAC biscuits are a historically significant type of biscuit. If you change the recipe they wont be ANZAC biscuits. They will probably taste nice, but just wont be ANZAC biscuits. I guess it's like having duck for Thanksgiving?
Golden syrup is a key to the taste and cooking functions of ANZAC's. You need a sugar that under heat does not entirely let go. I ...
2
not sure if it would yield the same results, but i was going to suggest maybe sorghum syrup? http://en.wikipedia.org/wiki/Sorghum_syrup
it seems like something that predates the introduction of commercially-produced stuff like corn syrup. it certainly would change the flavor, but maybe it would be for the better. : )
2
When I make apple syrup, I use apples (2 cut, peeled, sliced, and cored), sugar (1/2c), and two tablespoons of water. Combine everything, let the sugar dissolve, and then bring to a boil. Let it simmer for 10 minutes until the apples have become nice and soft and the syrup thickens. I usually do it for a bit longer just to be on the safe side. I have ...
2
I always throw in some corn syrup when make a simple syrup. The extra glucose adds some "chaos" to the mix and keeps the crystals from forming their structure.
I also like to add some cream of tartar to help break up the sucrose in the table sugar into its component parts of fructose and glucose.
2
I always use stevia. It's not an artificial sweetner, it's natural and it comes from a leaf. You can buy the extract which is super super sweet (a tiny level scoop it usually comes with equalls a tablespoon) or you can buy stevia sugar which is supposed to come to the same volume as sugar (so you don't have to add bulk) but it's more expensive. I usually ...
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