Simple Syrup
Simple Syrup
It’s simple syrup because it is Sugar + Water. That’s it. It’s typical uses are to sweeten cold beverages, moisten cakes, and anywhere in which a recipe calls for sugar to be liquified. Simple syrup is also called liquified sugar or sugar syrup.
The Do Nots
There are a few things to remember while making syrup. Temperature is important. If you dump your sugar and pour water over it without stirring, you’ll end up with something brown and sticky while wet and gooey at the top.
Your sugar needs to liquify slowly if you want it to behave right. Unlike caramel, it must be stirred to assist the sugar granules from not clumping and slowly dissolving. With that being said, here are your Do Nots..
Do Not boil at high heat
Do Not leave unstirred
Do Not store while still warm
The last one. Do Not store while still warm. Technically it’s sugar and water. It should last you somewhat indefinitely, but we are talking about heat and water. Double trouble.
If you store this while it’s still warm, likely chances that your syrup will create condensation within the container you’re storing it in.
Condensation will cause mold. So do yourself a favor, be patient. Let the simple syrup come down in temperature and then seal it.
Uses for Sugar Syrup
My philosophy on sugar is there’s enough of it in cake topped with frosting. Adding more sugar via simple syrup is more of an insulin spike and it isn’t necessary.
Simple syrup used here, is primarily for lemonade, Nước Chấm (traditional Vietnamese fish sauce dressing), and Đồ Chua (pickled daikon and carrots).
Nước Chấm is much smoother with simple syrup.
Why use Liquified Sugar?
You can make Nước Chấm without simple syrup. Personally, I’m not a fan.Texturally, I don’t care for the granules of sugar.
Heating sugar in water over medium heats, liquifies the sugar. Removes the grittiness and I feel, the sweetness is distributed a bit more evenly when using simple syrup.
When it comes to pickling vegetables, I feel pretty much the same way.The added benefits of the slight warmth from simple syrup being made helps whatever you’re pickling absorb more flavor.
When sugar is liquified it is light, slightly more viscous than water, but less so than maple syrup.
You can use any sugar available for different flavor profiles, but most recipes here call for organic granulated sugar.Or not organic- if you’re not concerned with vegan sugar.
Final Thoughts and Notes:
If you want a thicker syrup, simply continue heating a little longer. Make sure to continue to stir every so often so the sugar doesn’t clump at the bottom of the pan.
Simple syrup once boiled and cooled can be stored at room temperature. Make sure the container has been sterilized, dried prior to using and is air tight.
Let’s get started!
Simple Syrup
Ingredients
Instructions
- In a saucepan heat water and sugar, stirring until sugar dissolves.
- Once dissolved, allow the syrup to cool and/or use according to recipe.
- If storing for future use, allow it to cool completely before transferring to a sterilized container.
- Pour in a tightly sealed jar until ready to use.
Notes:
**Make sure the container has been sterilized, dried prior to using and is air tight.
**Good for 2 weeks at room temperature or 3-4 weeks in the refrigerator.
