Simple syrup

I grew up working at my moms Dairy Queen, and we made simple syrup in 5 gallon batches. The key is
hot boiling water added to the sugar, then stir until your arm feels ready to fall off, until all
the sugar is dissolved. . You add cold water to the sugar and try to bring it up to heat you get the
crystalization problem. I know we would mix 1-20 lb bag of sugar to 5 gallons of water.

Sandra

"Sandy n ne" <[email hidden]> wrote in message
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Quoted message said:

I grew up working at my moms Dairy Queen, and we made simple syrup in 5

gallon

Quoted message said:

batches. The key is hot boiling water added to the sugar, then stir until

your

Quoted message said:

arm feels ready to fall off, until all the sugar is dissolved. . You add

cold

Quoted message said:

water to the sugar and try to bring it up to heat you get the

crystalization

Quoted message said:

problem. I know we would mix 1-20 lb bag of sugar to 5 gallons of water.

Sandra

Thank you Sandra! I'm making it (adding vanilla extract) to make milk shakes and vanilla cokes. Joe

PhotoMan said:

I boiled equal parts of water and sugar to the desired thickness, but after cooling there is a
precipitate of solidified sugar. How do I avoid this condition? TIA Joe Arnold

From the foodtv & a recipe for candied ginger, the deal is to add a tablespoon or 4 (depending on
the amount you make) of corn syrup to your simple syrup. Corn syrup is a different kind of sugar
(fructose?) and will help prevent the sugar syrup (glucose?) from organizing into crystals. Not too
terribly scientific on my part, but there you go anyway. Edrena

Thanks folks - really 'preciate the help! Joe

"The Joneses" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

PhotoMan said:

I boiled equal parts of water and sugar to the desired thickness, but

after

Quoted message said:

Quoted message said:

cooling there is a precipitate of solidified sugar. How do I avoid this condition? TIA Joe
Arnold

From the foodtv & a recipe for candied ginger, the deal is to add a

tablespoon

Quoted message said:

or 4 (depending on the amount you make) of corn syrup to your simple

syrup.

Quoted message said:

Corn syrup is a different kind of sugar (fructose?) and will help prevent

the

Quoted message said:

sugar syrup (glucose?) from organizing into crystals. Not too terribly scientific on my part, but
there you go anyway. Edrena

Sandy n ne said:

I grew up working at my moms Dairy Queen, and we made simple syrup in 5 gallon batches. The key is
hot boiling water added to the sugar, then stir until your arm feels ready to fall off, until all
the sugar is dissolved. . You add cold water to the sugar and try to bring it up to heat you get
the crystalization problem. I know we would mix 1-20 lb bag of sugar to 5 gallons of water.

Sandra

Agreed, Sandra. I worked at an ice cream parlor when I was 17 years old; we had to make simple syrup
for the shakes and malts. HOT HOT HOT water and STIR STIR STIR was the key 🙂

Jill