Sugar syrup

Quite often, when preparing some types of fruit blanks and flour confectionery products, the formula provides for the use of sugar syrup. It is customary for them to soak corgis of biscuit cakes, rum women, cakes and much more. The composition of sugar syrup determines the use of sugar sand and drinking water, which are boiled down until the required consistency is obtained.

Today it is not difficult to meet ready-made sugar syrup on sale, nevertheless, many hostesses prefer to cook it on their own. This process is quite simple, however, like many culinary creations, sugar syrup has its secrets. In particular, the most important condition for a properly prepared sugar syrup is its density, in view of which six main types of sample of this product are distinguished.

The first sample is used to determine density of sugar syrup containing equal amount of water and sugar based on stickiness of drop taken between index and thumb fingers. To make such a syrup, the products are not brought to a boil, but are only dissolved.

The density of the syrup according to the second sample is referred to as a thin thread. In this case, the sugar syrup contains 3/4 sugar and 1/4 water. The test is carried out similarly to the first, with the difference that when cooling the syrup and stretching it between the fingers, a thin thread forms, hence the name.

The third sample for sugar syrup density is characterized by the formation of a thick thread, while for the fourth it is characteristic to check not with fingers, but by placing the concentrated liquid in cold water. When the syrup cools, a soft ball can be rolled from it. Further evaporation of the water results in an even greater syrup density. As an intermediate stage - the fifth sample - the solid texture ball rolls.

When only 2 percent of water remains in the syrup with a sugar content of up to 98 percent, it is not possible to roll the ball - this is the sixth sample. Solidified sugar, turned into caramel in cold water, breaks down. When bitten, it does not stick to the teeth, but crumbles into small pieces. If you continue to cook sugar syrup, it is colored yellow and then brown and black, while suffocating smoke begins to emit. Thus, with rapid stirring and the addition of water, a cake is obtained.

Sugar syrup composition

The composition of sugar syrup, as mentioned above, is ingeniously simple - granulated sugar and water. Although it is not uncommon for some culinary experts to add vanilla or other additives to the main components for aromatization, as a result, they do not get pure sugar syrup, but something more with a rich aroma and thin notes of the raw materials used.