How to Make Sugar Syrup
Sugar syrup is also known as bar syrup or simple syrup, and is a combination of water and sugar. It is the key ingredient in many candies, fluffy cake frostings, cocktails and liqueurs.
Although it's very easy to make, it must be cooked correctly to obtain the proper texture without graininess. To be sure that all of the sugar is completely dissolved, it's best to make small batches at a time.
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Instructions
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Combine 4 cups of white granular sugar and 2 cups of water in a heavy-bottomed saucepan.
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2
Heat over medium, stirring constantly, to completely dissolve the sugar before the mixture begins to boil. Preventing crystallization of the sugar will keep the sugar syrup from having a grainy texture.
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3
Use a clean pastry brush dipped in a little water to wash grains of sugar sticking to the sides of the pot down into the syrup mixture.
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4
Cook the sugar syrup for about five minutes, or until it thickens, once it comes to a boil. Don't stir it or scrape the sides of the pot once it begins boiling.
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5
Check the temperature of the mixture with a candy thermometer. It should be about 245 degrees F. If not quite high enough, boil the syrup a little longer.
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6
Remove the pot from the heat and let the sugar syrup stop bubbling completely before using it in your recipes. Unused portions can be stored in the refrigerator in a container with a tight-fitting lid.
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