Questions tagged [syrup]
The syrup tag has no usage guidance.
87 questions
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Densities of simple syrups?
Can someone help me find values for the densities of simple syrups? Specificually I am looking for values of 66.6 Brix solution (2:1 mass ratio syrup) and 50 Brix solution (1:1 syrup).
I would also ...
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can I just double the orange flower water?
I'm making orgeat and it calls for 1/2 a tsp each of orange flower and rose water. I found the orange flower water in my cupboard and I don't have any store near me to get rose water. Would it be ok ...
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Failed to make glossy date syrup
I tried to make date syrup but ended up with something more like date puree. I attempted to boil the mixture for a longer period of time, but it didn't help. I also tried to strain it through a sieve, ...
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How to make syrup mix with milk/water when making drinks?
When I go to coffee shops, they flavour the drinks using these syrups eg: Choclate, hazlenut and so on. I found the same syrups and started using them to try and flavour my drinks in home cooking, but ...
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Can I replace a cake's sugar with simple syrup?
I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it.
I'm afraid adding tea directly will mess up the batter, so can ...
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How can I filter the solids out of my homemade pumpkin spice syrup?
I'm a big fan of pumpkin spice lattes, and I've been experimenting with a few recipes for making my own pumpkin spice sauce at home. It's pretty simple; simmer equal parts sugar and water with ...
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Is sugar in syrup necessary?
I regularly make syrup from herbs (mint, lemon leaf, basil, etc.), usually with the following recipe: 1l water, 500g sugar, boil, let it cool to 70°C, add herbs, let it seep a day, strain it, add ...
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Can flavoured syrups be dried to powder, and if so how?
I've made some rather good ginger syrup by simmering chopped ginger root in equal parts sugar and water, then straining. I made rather a lot, nearly half a litre, and used less than planned. Most is ...
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How long would I have to microwave corn syrup to get it to the hard ball candy stage?
I have 0.3 kg of corn syrup at room temperature (294 K). The specific heat of corn syrup is [2.72 kJ/(kg K)][1]. I want to heat it up in a 1,000 W microwave until it reaches 394 K.
I know that
q=mcΔT
...
user79088
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When jaggery / sugar syrup mix is rolled on to sheets, what kind of sheets would be most suitable - least sticky?
When jaggery / sugar syrup mix is rolled on to sheets, what kind of sheets would be most suitable - least sticky?
The recipe: Black Til Chikki
What kind of non sticky sheets and paper would be most ...
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How long to cook syrup for Baklava?
I want to make Baklava, but I do not know how long to cook the syrup for.
Some websites say 4-5 minutes, some say 20 minutes, and I am clueless...
I am using an 8x8 pan, 7 oz of white sugar and 7 oz ...
user90069
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Bubbles leave when added to syrup
I made this tonic syrup recipe. However, as mentioned also in the recipe, the bubbles tend to leave early when I pour sparkling water on it. I don't think using a differend brand would help - the ...
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How do I keep my butter based syrup or sauce from separating? [closed]
Sometimes my butter based syrup separates once it’s cooling, or after it’s reheated a couple of times. Then, when I try to reincorporate it by stirring, the consistency is never the same and the taste ...
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How to extract mouth numbing effect from Sichuan peppercorn into a syrup?
I tried following the recipe here to try to create a Sichuan peppercorn simple syrup. The recipe is basically to add slightly crushed peppercorn to sugar and water, allow to simmer, take off the heat, ...
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How to extract flavour from fruit without heating it or using alcohol?
I am curious to know, how fruit syrups and flavours are made commercially and how we can extract the maximum, true flavour of a juicy fruit (such as oranges or apples) as well as denser and less juicy ...
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Help! I poured the syrup over my Baklava before I baked it. Is it ruined?
I accidentally poured the syrup over my Baklava before I baked it. Did I ruin it? Is there anything I can do to salvage it?
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Shelf-Stable Cocktails
I'm a home brewer looking to can up shelf-stable cocktails to share with friends who don't drink beer. I know I'll be using Citric/Malic acid to mimic citrus flavors, but will that be enough to make ...
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Relation between concentration of sugar in syrup VS its spoil rate
My mother recently created a Centella asiatica vegetable juice.
She states that we should add some sugar (e.g. 2 tea-spoons for 1.5 liter of vegetable water) to reduce the spoil rate of the juice....
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Can the shelf life of sugar syrup be extended
I prepare natural flavoured sugar syrups, I add glucose (10% of sugar quantity) to covert this sugar into invert sugar so that the syrup doesn’t crystallise. However the shelf life is too short, 2-4 ...
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How to make syrups shelf stable?
I'm making flavoured tonic syrups, but I want to flavour them naturally with juices, concentrates and botanicals.
I'm working on a "green" flavour with herbs and spices, but trying to make it shelf ...
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I poured simple syrup over cooked apples. Why did it turn watery?
I boiled apples in water until tender. I took apples out, then added lemon and sugar to water in pot and boiled it. When I poured it over the apples it made a nice thickened gel. By morning it's all ...
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Replace icing sugar
Can I replace icing sugar with corn syrup when I make the sponge cake? I don't have icing sugar and blender t blend sugar. So can I use what to replace icing sugar?
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Will artificial sweeteners work in a coffee syrup recipe?
Here’s the recipe for coffee syrup
Ingredients for 1 cup of coffee syrup
2 cups sugar
1 cup strong coffee
Directions
Mix sugar with the coffee
Boil mixture down to the consistency of thick syrup
To ...
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Possible to get Sugar Syrup and Coconut Oil to solidify together (Emulsifier needed?)
I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked with water until smooth) with coconut oil. ...
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substituting rosehip solution for lemon juice/citric acid
Syrup recipe calls for citric acid, 3Tbsp.
I want to use rosehips to achieve the same degree of tartness.
3Tbsp equals 2 1/4 cups of lemon juice. I can boil/steep dry rosehips to that subjective ...
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factors affecting the flavor of cinchona bark
For a tonic syrup recipe extracting from cut bark :
Cold brewing or boiling:
Is it just clarity or are there flavor differences too?
Does metal affect the flavor:
Glass or enamel pan vrs Stainless ...
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How to preserve herbal syrup or herbs that will be used to make syrup?
I want to preserve my windowsill herbs before the plants die back, and my idea is to make herbal syrups for lemonades or cocktails. (Possibly even meat sauces.) The method I'll use is a cold, dry ...
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At what temperature does simple syrup freeze?
I would like to freeze mint flavored simple syrup into ice cubes, and store them for a while. I tried this with a 2 to 1 simple syrup and it did not freeze at all. Would this work for 1 to 1 simple ...
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Extracting flavor from lemon zest
What are some good ways of getting the most flavor out of lemon zest and into sugar+water?
I’ve steeped them in the liquid that was just to the boil and left it to cool.
But I wonder what better ...
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Sugar syrup with orange juice foams excessively
Today I made an orange chiffon cake with buttercream frosting. I used Rose Levi Beranbaum's Classical buttercream recipe, in which 100 g of sugar and 90 g of water are cooked to a softball-stage syrup ...
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how do i make a regular chocolate syrup get solid?
I'm using Santa Cruz ORGANIC Mint Chocolate flavored syrup and I put it in an icecube tray with 1 raspberry with each one and I put it in the freezer and a bit later I took it out and it was a paste. ...
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Will different kinds of sugar or coffee affect coffee syrup flavor?
This coffee syrup is basically a 2 to 1 ratio of sugar to coffee, and you boil it to a thick syrup. A person who tasted the final dish said it tasted like espresso!
What kind of effects would it get ...
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How long can I keep shrub syrup in the refrigerator
I just made shrub syrup, by cooking fruit in sugar water (~0.5-1 cup of water and ~0.5-1 cup of sugar), sieving it, and mixing vinegar into it (~3 tablespoons of 10% vinegar on 1 cup) and I'd like to ...
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Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?
I am trying to perfect my Dutch syrup waffles (stroopwafels). The cookies (waffles are perfect but the caramel filling is giving me problems. I tried making the caramel filling from sugar, sugar ...
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How long can you store sugar syrup? [duplicate]
Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book, they can be stored a few weeks in the fridge. Skip ahead ...
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Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan
Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have ...
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How to make mint syrup with minimum water?
Serious Eats recently ran a recipe for essentially water-free lemon syrup.
Is there a way to achieve something similar with mint as the flavour? The quality I'm ultimately looking for is "can be used ...
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Use orange juice instead of water for syrup to make Orangettes?
I used this serious eats recipe to make orangettes. After removing the oranges from the syrup in the end I further reduced it in order not to waste it. After tasting I though it could do with a bit ...
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How long can I soak gulab jamun before serving?
I would like to make some gulab jamun for a party in the afternoon. Because it's a work party, I can't prepare them in the morning and let them soak the recommended few hours. Instead, I need to ...
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What's the purpose of syrup in toffee apples?
The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar.
My question is: What is purpose of the syrup? If it's just for flavour,...
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Anyone know of any completely flavorless syrups?
I'm looking for a syrup that has absolutely no flavor... not even the sweetness you find. Just as bland as you can get it (think water). I need this syrup to absorb other flavors as I'm trying to make ...
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Making Pâté à bombe without sugar thermometer
The recipe says that the sugar syrup must reach 120C, but I have no sugar thermometer. Can it be done without a thermometer?
Dissolve the sugar in a medium saucepan with 120ml boiling water. When ...
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Turkish delight sauce or syrup
I want to make a turkish delight syrup for topping purposes! So i can pour it over my ice cream! Any idea on how to make this?
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Macarons...Why not color the syrup?
Much to the amusement of @ElendilTheTall, I'm working on French macarons. I'm using the method that makes an Italian meringue, so I pour hot sugar syrup into the partially whipped egg whites.
The ...
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Liquid glucose in marshmallows
What does liquid glucose do for a marshmallow?
Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter?
What are the effects of using alternatives for marshmallows?
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How to turn Extract into syrup
I have Elderberry extract and want to make elderberry syrup. Does anyone know how go from extract to syrup?
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Simple syrup end result
When making a simple syrup, my ratio was four cups water to three cups sugar, what is the end volume?
I ask because i messed up a drink recipe by measuring the next step against the amount of the ...
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How to tell if it is honey, super filtered honey, or corn syrup?
There is this article here in Australia that an importer has labeled corn syrup as honey. It has been imported from Turkey and it has been sold to people. I think this is not just happening here in ...
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Holding sugar syrup at a consistent temperature
Can I hold a corn syrup and sugar and water syrup at 260°F (126°C) for a few hours and still maintain it's soft ball stage. Evaporation of the water would be my concern. Maybe I could cover it with a ...
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What is the US equivalent of Golden Syrup (UK)?
Having recently moved from UK to US, when making honeycomb, what should I use as a replacement for Golden Syrup?
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