Boiled sugar syrup

Water is poured into the pan, granulated sugar is poured, stirred and the pan is placed on the stove so that it is very heated only on one side. On the other side, foam can be collected, which must be periodically removed with a spoon or spoon. When the foam formation stops, the pan is placed on a large heat and the syrup is boiled down to a "thick thread" sample. The density of the syrup was determined as follows. A spoon of hot syrup is taken from the pan and, blowing, slightly cooled. A drop of hot syrup is then captured between the index finger and the thumb finger and, blowing the fingers, quickly pushed apart and shifted. In this case, a thin or thick "thread" of syrup will appear between the fingers. The thick thread will match the sugar content of the syrup with 85%. Then syrup is cooled to 80 ° C, vanilla sugar (2-3 g) or, for example, half a spoonful of cognac or liqueur is added.