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35 votes

I poured simple syrup over cooked apples. Why did it turn watery?

Some of the water content of the apples has migrated from the apples to the surrounding syrup. This is due to an effect called osmosis. The apple, like all living things is made out of cells that have ...
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  • 431
23 votes

Help! I poured the syrup over my Baklava before I baked it. Is it ruined?

You have ruined it as baklava, pouring the syrup on before baking means it won't crisp up, you can't pour the syrup out and get the same result. However, you may as well just bake it and see what ...
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  • 66.6k
18 votes

Anyone know of any completely flavorless syrups?

A syrup is by definition a thick sweet liquid made using sugar. If you are looking to make a thick savory liquid, perhaps you want to look into thickening agents. Starches and plant-based gums are the ...
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  • 8,729
12 votes
Accepted

What is the US equivalent of Golden Syrup (UK)?

Honeycomb can be made with honey or molasses but the flavor will not be the same. There isn't a US equivalent - we have molasses, but it's darker. You can substitute corn syrup in recipes where it isn'...
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  • 1,145
12 votes

I poured simple syrup over cooked apples. Why did it turn watery?

The syrup has very high sugar content and the apples much lower. The syrup pulls water out of the apples by a process known as osmosis, which tries to equalize the sugar concentration on each side of ...
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11 votes

I poured simple syrup over cooked apples. Why did it turn watery?

Sugar is hydrophilic, meaning it's attracted to water. Your water soaked/softened apples likely had a higher moisture content compared to your syrup. The water migrated out of the apples and equalized ...
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  • 1,698
8 votes

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

Well, after this came up in another question and after realizing data on this was hard to find online, I pulled out my graduated cylinder and tried it myself. As noted in comments, measuring sugar ...
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  • 31.4k
8 votes

What is the US equivalent of Golden Syrup (UK)?

I use Golden Syrup, here in the US, all the time; I find it in the regular baking section, but I have seen it, like the previous answer, in the international section. I'm sure it's the same in the UK, ...
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6 votes

How to turn Extract into syrup

Well, you can't really make "elderberry syrup" (as the term is usually understood) from only elderberry extract. Fruit syrups are generally produced from a mixture of fresh berries, sugar, and water, ...
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  • 31.4k
6 votes
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Simple syrup end result

6 TBS (3 ounces by volume) of granulated sugar, mixed with 4 liquid ounces of water (1/2 cup US), brought to a hard boil in the microwave yielded just over 6 liquid ounces of syrup. (A drop of color ...
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  • 58k
6 votes

Why does my cocoa syrup overflow?

We had the same problem and it turned our to be due to the temperature changes in the fridge. The expansion/contraction cycle of the syrup made it drip. Does your sauce require refrigeration? If ...
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  • 61
6 votes
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How to make mint syrup with minimum water?

Well - not exactly. The reason that this technique works with lemons is that they actually do contain quite a bit of water. It's not so much "water-free" as it is using the residual water from the ...
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  • 14.7k
6 votes
Accepted

Will artificial sweeteners work in a coffee syrup recipe?

So, according to a website called A Bar Above, you can make a simple syrup (or "rich simple" apparently) using artificial sweetener, but you won't get the same end result. They tested 3 sweeteners ...
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  • 4,904
6 votes

How to make syrups shelf stable?

A syrup can be made shelf stable by reaching the appropriate water activity. Generally, using 2:1 sugar to water is considered sufficient to give you a safe level of water activity of around 0.86, ...
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  • 124k
6 votes

How to extract flavour from fruit without heating it or using alcohol?

Simply, you don't. Your post describes a method which starts with whole fruit, doesn't use heat or alcohol, is achievable in a home kitchen, and has a high yield. Such a method simply doesn't exist. ...
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  • 124k
5 votes

Does simple syrup require refrigeration?

I've done a lot of reading on this subject - as well as quite a bit of my own experimenting - and this is what I've concluded: A highly concentrated simple syrup produced in a sterile environment and ...
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5 votes

What is the US equivalent of Golden Syrup (UK)?

make your own golden syrup by boiling sugar and water and add a little lemon juice to stop it crystalizing there are a few videos on youtube to show you how its made well easy hope this helps another ...
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  • 51
5 votes

Extracting flavor from lemon zest

The flavor of lemon zest is in the oils contained in the skin, the best way to extract them is to mechanically extract them, steeping in hot water isn't going to do much for you. First, grate the ...
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  • 66.6k
5 votes

Relation between concentration of sugar in syrup VS its spoil rate

For a clear direct response for your question: yes, there is a correlation between sugar concentration and spoil rate. The correlation is actually between any kind of solute and spoil rate, so that's ...
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4 votes
Accepted

How long can I soak gulab jamun before serving?

You can leave your Gulab Jamun in sugar syrup for minimum 30 minutes to maximum as long as you wish. Before service you can bring Gulab Jamun to room temperature or you can even microwave and serve ...
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4 votes
Accepted

Sugar syrup with orange juice foams excessively

I don't know what exactly it is about citrus - whether a particular combination of proteins, essential oils, lots of small particulates, or something else - but in my experience this is common to many ...
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  • 14.7k
4 votes
Accepted

How to extract mouth numbing effect from Sichuan peppercorn into a syrup?

The reason you didn't get the numbing effect is because the hydroxy alpha sanshool is an alcohol that is largely soluble in oils not water. When boiled it will come off in the steam and escape the ...
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  • 11.1k
4 votes
Accepted

Bubbles leave when added to syrup

It'll be because the tonic syrup contains nucleation sites, which are in this case tiny particles from the stuff in the syrup that cause the dissolved gas to come out of solution rapidly. The more ...
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  • 11.1k
4 votes
Accepted

How long would I have to microwave corn syrup to get it to the hard ball candy stage?

A major factor to note is that to get the corn syrup to 394K you don't just have to heat it, you have to concentrate it by boiling off some of the water. You need to take into account the latent heat ...
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  • 38.4k
3 votes

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

The same issue exists with paint cans: the trough in the rim fills up with paint. Solution there: bang two or three nail holes in the trough so the paint can drain back into the can. The lid will ...
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3 votes

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

It is much simpler to dispense from cans of Golden Syrup if the tin is inverted, and the bottom pierced with a lever can opener - the sort that makes a triangular hole near the edge of the tin, ...
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  • 239
3 votes
Accepted

Making Pâté à bombe without sugar thermometer

120°C is what's known as the firm ball stage of caramelisation, because when you drop some of the caramel into cold water, you should then be able to make a firm but still pliable ball with it. You ...
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3 votes
Accepted

What's the purpose of syrup in toffee apples?

The bane of sugar syrup or caramel making is unwanted crystalization. A few stray sugar crystals, a premature stir, and your caramel gets grainy instead of smooth. Corn syrup is an invert sugar (...
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  • 53.9k
3 votes

how do i make a regular chocolate syrup get solid?

Everything has its own texture when frozen solid. A ball of rubber will never feel the same as a ball of iron, even though they are both in the solid phase. Similarly, if what you are envisioning is ...
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  • 124k
3 votes

At what temperature does simple syrup freeze?

It is pure water and pure sugar (glucose+fuctose) then it will freeze at or about 22F or -5.5C. At 2:1 it will freeze at 12.5F or -11C. Use a deep freeze as a normal freezer cannot get it that cold. ...
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