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Questions tagged [syrup]

The tag has no usage guidance.

-3
votes
1answer
83 views

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 ...
1
vote
1answer
65 views

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 ...
15
votes
3answers
4k views

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 ...
0
votes
1answer
78 views

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?
0
votes
1answer
88 views

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 ...
3
votes
0answers
273 views

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. ...
2
votes
1answer
92 views

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 ...
1
vote
0answers
33 views

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 ...
5
votes
3answers
402 views

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 ...
2
votes
1answer
4k views

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 ...
2
votes
1answer
820 views

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 ...
2
votes
1answer
623 views

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 ...
1
vote
2answers
8k views

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. ...
0
votes
1answer
98 views

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 ...
3
votes
1answer
3k views

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 ...
6
votes
1answer
543 views

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 ...
0
votes
1answer
2k views

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 ...
8
votes
3answers
7k views

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 ...
3
votes
2answers
453 views

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 ...
3
votes
1answer
147 views

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 ...
2
votes
2answers
4k views

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 ...
1
vote
1answer
94 views

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,...
6
votes
5answers
3k views

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 ...
1
vote
1answer
229 views

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 ...
3
votes
1answer
393 views

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?
1
vote
2answers
627 views

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 ...
2
votes
1answer
3k views

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? ...
1
vote
1answer
392 views

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?
5
votes
1answer
733 views

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 ...
12
votes
1answer
2k views

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 ...
3
votes
2answers
1k views

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 ...
9
votes
7answers
89k views

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?
3
votes
2answers
12k 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 ...
1
vote
1answer
188 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 ...
5
votes
1answer
2k 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 ...
2
votes
6answers
2k views

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

Lyle's 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 ...
8
votes
6answers
45k 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?
1
vote
1answer
2k 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
131 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
18k 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 day I ...
2
votes
0answers
2k 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) ...
4
votes
1answer
465 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
2k 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 ...
2
votes
1answer
11k 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 ...
1
vote
2answers
9k 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 ...
2
votes
2answers
298 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 ...
7
votes
4answers
633 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 (...
-1
votes
3answers
3k 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?
5
votes
4answers
11k 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 ...
0
votes
1answer
1k 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 ...