Sugar syrup - how to cook

Baking impregnation, base for cooking candy, marshmellos, marshmallows, additives in desserts - ordinary sugar syrup allows you to create culinary masterpieces in the world of sweets.

1

How to cook sugar syrup?

Sugar syrup is prepared from two components - water and sugar. Their ratio is radically transforming ready syrup. What is happening if you mix sugar with water and pecking, in the culinary world they call "sample". Samples of sugar syrup are many - they differ in the thickness and consistency of the finished product.

From about 12 samples wide use found four main:

• liquid syrup (proportion of sugar and water - 50% x 50%);
• thin thread (75% sugar, 25% water);
• thick thread (85% sugar, 15% water);
• soft ball (90% sugar, 10% water).

In addition to proportions, the time of cooking is important. For example, with the same proportions, if you increase the cooking time of 4 samples, instead of a soft ball, you can get solid.

Reducing the amount of water, for example, up to 2%, thread and even the ball will not get - this option is good for cooking caramel.

2

What is invert sugar syrup?

Invert syrup is needed where the crystallization of the syrup is unacceptable. With the addition of acid, the sucrose disintegrates on glucose and fructose, which allows meters prepared with such syrup, do not sued.

Invert syrup is used in manufacturing, for example, marshmello. They replace corn syrup, maple or a molasses.

Recipe: 300 grams of sugar and 130 ml of water to bring to a boil, constantly stirring. Add 1/3 teaspoon of citric acid, mix and continue to cook for 20-25 minutes (before receiving the III sample - thick thread).

3

5 secrets of cooking perfect sugar syrup

Consisting of the entire pair-triple ingredients, sugar syrup manages to deliver in inexperienced hostess. Before you start cooking, consider some tips:

• While sugar does not dissolve, constantly interfere with cooking syrup.
• After a complete dissolution of sugar, it is often not necessary to interfere on the contrary, in order to avoid crystallization of sugar when air intake.
• Capacity for cooking should be with as thick as possible.

• Bringing to a boil, then the syrup is cooked on constant fire. It is important not to change the boiling point during the whole cooking.
• Sugar powder is better dissolved. It can safely replace sugar.

If we replace sugar on the sugar powder, we take an equal part by weight, but not by volume.