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NOT so simple syrup....

galleygirl Dec 29, 2004 10:57 PM

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. l
    Liz Dec 29, 2004 11:25 PM

    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
      Angel Dec 30, 2004 04:53 AM

      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
        Angel Dec 30, 2004 04:54 AM

        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. Dec 29, 2004 11:27 PM

        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. d
          DanaB Dec 30, 2004 12:26 AM

          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
            Mercedes Dec 30, 2004 08:59 AM

            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
              galleygirl Dec 30, 2004 03:25 PM

              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. e
              ericf Dec 30, 2004 12:48 AM

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

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

              1. g
                galleygirl Dec 30, 2004 09:54 AM

                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. c
                  Carb Lover Dec 30, 2004 02:10 PM

                  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

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