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NOT so simple syrup....

  • g

So, I was making simple syrup to add to cranberry concentrate and vodka for NYE for the Commodore...Of course, I don't do candy, and I had never made simple syrup, but I dutifully followed the instructions for the industry standard.After all, is *is* simple syrup...I boiled a cup of water, I added two cups of sugar, I boiled for 5 minutes...

But, yikes! When I poured it into a bottle, it became almost solid...When I added it to the vodka, it solidified at the bottom of the bottle...What'd I do wrong? Boil it too long? Did it become almost-caramel, even tho the color didn't change? My NYE is in your hands...

Link: http://www.bistrodraw.com

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  1. I think simple syrup is by definition equal parts sugar and water, melted together but not caramelized. Maybe you used too much sugar and heated it for too long.

    2 Replies
    1. re: Liz

      Your temperature is too high and boiled it too long. You could boil the water first, turn off heat, then add sugar to melt. Another way to make simple syrup. HOpe this helps.

      1. re: Liz

        Your temperature is too high and boiled it too long. You could boil the water first, turn off heat, then add sugar to melt. Another way to make simple syrup. HOpe this helps.

      2. k
        King of Northern Blvd.

        I have always mixed before I put on heat......Bring to a boil then....Maybe you simmer for 5 min I can't remember but I have never had that happen.....Always remained a liquid.....

        1. Almost certain you added too much sugar. Linked below is the Epicurious food dictionary, which says the ratios for simple syrup are 3 parts water to 1 part sugar for light syrup, 2 parts water to 1 part sugar for medium, and 1 to 1 for heavy. Don't know if it's possible, but can you decant the vodka and re-melt the sugar with more water? Otherwise, you might just want to start over . . .

          Link: http://www.epicurious.com/cooking/how...

          2 Replies
          1. re: DanaB

            I think the one to one ratio (what epicurious calls 'heavy' althought I thought it was just standard) works best because it adds to the texture of your drinks. But given that you are using cranberry concentrate you probably can use one of the lighter options. All prior comments about heating are spot on.

            1. re: DanaB

              Strangely enough, I left it sitting out, to decide what I was gonnah do with it, and the alcohol seems to have dissolved enough of the sugar to give it the appropriate taste(sort of a tangy, sharp cough syrup with a wallop, for those who care...The Commodore may be taken advantage of in front of the fire ;))...I'll have to see if it holds back in the freezer...

              Link: http://www.bistrodraw.com

            2. Mixture got too hot/not enough water. Check out this link.

              Link: http://www.exploratorium.edu/cooking/...

              1. Wow, thanks everyone...i had read some online instructions, but was too lazy to go back to them, and just opened up Joy of Cooking, where I got my strange recipe...Since the sugar is a solid 1/2 inch at the bottom of the vodka bottle, I'm just gnnah leave it, and make some light simple sugar to add....thanks!

                Link: http://www.bistrodraw.com

                1. You've gotten a lot of good responses, but here's my 2 cents. Was just flipping through my Charlie Trotter "Kitchen Sessions" cookbook last night and noticed a recipe for simple syrup. His calls for a 1:1 ratio of water to sugar. Stir before placing on heat. Take off heat immediately once it comes to boil. Can be stored in fridge for 1 mo.

                  Yes, sounds like you had too much sugar and kept it over heat for too long, concentrating the sugar more w/ water evaporation. In technical terms, it was probably nearing the soft-ball stage (see link).

                  Link: http://www.baking911.com/candy_chart.htm